I have been in Maine the past 2 weeks, working some, baking some and enjoying nice long walks with Lucy, my chocolate lab. It’s been a nice mix between work, enjoying nature and our little cottage. Today’s recipe is one that I have been wanting to try for a while…baked oatmeal. I opted to bake the oats in a muffin tin for an easy grab and go breakfast option or a nice filling snack.
Here they are…ready for the oven!
I like breakfast meals that don’t require a lot of work. By nature, I am not a morning person. My baked oatmeal cups are a great way to get a protein power boost as I included protein rich, eggs and lactose free milk. I added various toppings too, such as: mini semi-sweet chocolate chips, sliced strawberries with almonds, and cranberries with chopped walnuts. I left a few plain too. I keep them in an airtight container in the refrigerator. Eat them cold or heat them up!
*FODMAPers avoid fennel, oolong or chamomile tea while on the elimination phase of the low FODMAP diet.
- Makes 12 muffins: serving size 1 muffin
- 2 eggs
- 2 tablespoons vegetable oil such as grapeseed or canola oil
- 1/2 cup water
- 1 cup lactose free milk
- 2 teaspoons vanilla extract
- 1/3 cup brown sugar
- 2 1/2 cups old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Optional toppings: mini semi-sweet chocolate chips, sliced strawberries and almonds, cranberries and walnuts (I used frozen cranberries)
- Preheat oven to 350 degrees F.
- Line 12 muffin tin pan with paper liners
- Whisk together eggs, oil, water and milk.
- Blend in vanilla, brown sugar, oatmeal, baking powder and cinnamon.
- Let batter sit for a couple minutes to thicken a bit and stir again.
- Pour batter into measuring cup, refilling as you go along, and pour evenly into muffin tin cups almost to the top of the liner.
- Top with toppings as desired.
- Bake for 20-25 minutes, when cooked through and slightly browned on edges.