Thursday, May 31, 2012

Baked Oatmeal in Muffin Tins


Around our house, breakfast is a sacred affair.

One which I avoid, at all costs.

You see, it doesn't matter if the kids wake up at 6:30 a.m. or 9 a.m., they wake up famished.  And their go-to person is their dad.  Hands-down.  Their momma just doesn't do breakfast to their liking; their dad is their breakfast hero.

Which is fine by me.

When I do breakfast for myself, it is simply to get out the door without my stomach grumbling after me.

With my husband, breakfast is a ritual.  A ritual to be practiced one slow step at a time, methodically and purposefully (and did I mention slowly?).  And since my kids choose him to help them with their breakfast, they have become fanatically ritualistic about their breakfast routines as well.

And that drives me nuts. The whole concept of "just sit down and eat and move on to the next thing" doesn't compute with them.

They need their cereal, with just the right amount of milk splashed over it.  For each of the kids, only 1 spoon will suffice (and of course, you know they fight over that one spoon!)  Then 2 minutes later, they need a drink.  Then exactly 2 minutes and 34 seconds after that, they ask for a cup of coffee, with the perfect amount of creamer in it.  Anything less than exact or faster than they are used to throws them into a tizzy.  And the days when their dad isn't here for breakfast....oh, my!  Might as well go back to bed and try again tomorrow!

(You think I'm joking, exaggerating, or making this stuff up, don't you??)

This recipe is my attempt at interfering in this particular meal, and an attempt to offer a gluten-free option to the boxed cold cereal which is dearly beloved in our pantry.

I personally loved these baked oatmeal "muffins" and loved the versatility of the add-ins (I'm a sucker for all things raspberry, anyhow!).  This recipe makes a lot, and any of the extras could easily be frozen for future "holy days" (you know, next week's breakfast!).


Baked Oatmeal in Muffin Tins
Adapted from Sugar Free Mom
Makes 24-30 "muffins"

2 eggs
2 teaspoons vanilla extract
2 cups applesauce, unsweetened
2 bananas, mashed
1/2 cup honey
5 cups rolled oats (I used old-fashioned oats)
1/4 cup ground flaxseed
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2 3/4 cups milk
Toppings: blueberries, raspberries, raisins, chocolate chips, butterscotch chips, pecans, almonds, drizzled honey, or any other combination

Directions:
Preheat oven to 350 degrees.  Lightly spray 2 12-cup muffin tins with cooking spray or use cupcake liners.

Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.  Add milk and stir to combine.

Spoon batter evenly into each muffin liner (I used a soup spoon). Batter is pretty wet and sloppy.

Top each muffin cup with desired toppings.

Bake 30 minutes; test with a toothpick to make sure it is dry in the middle.   Serve warm or slightly cooled.  Drizzle each muffin with honey when serving if desired.  Refrigerate or freeze any leftovers.



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