Homemade breakfast in a pinch? You got it. This is a quick recipe that can be prepared and baked ahead of time. Store it in the refrigerator for days to come. Then, when you are in a rush…heat it and savor homemade comfort food before you head out the door.
This recipe is so versatile because you can easily change up the ingredients and never get tired of it. This time I made it with a combination of banana and farm fresh raspberries that we hand picked at a local farm and froze. My kids were pretty excited to find that they made it into their breakfast!
Baked oatmeal can be baked in a pan, but I really like to place the oatmeal batter in a muffin tin to create individual helping. Plus, it makes them easy to refrigerate and you have instant breakfast for the next few days.
(12 muffin-size helpings)
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
2 C chopped fresh fruit or berries (I used 1 C bananas and 1 C frozen raspberries for this recipe)
1 cup milk
1 cup plain yogurt
1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)
Preheat oven to 350° and grease a 12 count muffin tin.
Mix all ingredients together and fill each muffin cup to the brim. Bake for 30 minutes.
Remove a warm muffin from the tin and drizzle a bit of milk over each baked oatmeal muffin. Comforting and Delicious!
Sweet Stackers allow you to separate and stack foods in two or three layers in one container. The baked oatmeal muffins fits perfectly in two layers without them sticking together. The trays separate everything in 2 or 3 layers from Christmas cookies to left-over pizza without a sticky mess. Visit sweetstackers.com for more information and ideas of the many uses for Sweet Stackers.