Recipe: Baked Oatmeal

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This quick, healthy breakfast is super freezer friendly, kid approved, and a perfect, make-ahead weekday dish.

Makes 12-16 “muffins”

  • 3 cups old fashioned oats
  • 1/3 cup flaxseed meal
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup vegetable oil
  • 2 large bananas, mashed
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter
  • 1/4 cup mini chocolate chips

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

I find these make more than a dozen – usually around 16 – though the final count varies based on how full we make the muffin cups.

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

For Baked Pumpkin Oatmeal:

Swap 1 cup of pumpkin for the bananas, almond butter for the peanut butter, and raisins for the chocolate chips.

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