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.