Chilly mornings are starting to remind me of fall. I wake up wanting a warm, comforting breakfast. My Fall Apple Oatmeal Bake does the trick. I bake them in a muffin pan ahead of time, store them in the fridge and warm them up for breakfast in the morning. A homemade breakfast in a pinch!
This recipe is a twist on my Fruity Baked Oatmeal – Muffinsize recipe. Check it out for more ideas!
Fall Apple Oatmeal Bake
yields: 12 muffin size servings
1 1/2 C old fashioned oats
1/3 C brown sugar OR 1/3 C pure maple syrup
1 large egg
1 C milk
1 C plain yogurt
1/2 tsp vanilla extract
1 medium apple, unpeeled and diced
1/3 C frozen wild blueberries (optional)
1/3 C chopped nuts (walnuts, almonds, etc.)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 350°. Grease or spray 12 count muffin tin with nonstick cooking spray. Mix all ingredients and distribute evenly amongst 12 count muffin tin. Bake for 25-30 minutes until the oatmeal has set and the top turns golden brown.
Serve warm, drizzle with pure maple syrup and pour a splash of milk over the top. Yum!
My oldest baby girl jumped on a school bus this morning for her first day of Kindergarten. Getting ready this morning was actually very exciting, calm and organized because of all of the hype and planning that comes with the first day of school. But I know that in a few weeks, it will be tough getting out of the door on time. I came back home from the bus stop to a message from the Snack Girl Blog about a healthy, comforting and satisfying breakfast idea…baked oatmeal. Sounds delicious and this would make a quick breakfast if made ahead of time. I thought I would try her recipe with a twist of my own – baking it in a muffin tin. I have been pretty big on my muffin pan lately because they create the perfect size meal for kids (and adults alike).
Baked Oatmeal Recipe
(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 plums and 1 C frozen fresh blueberries for this recipe)
1 cup milk
1 cup plain yogurt
1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)
Spray a 12 count muffin pan with non stick spray and preheat the oven to 350°. Mix all of the ingredients together and divide evenly filling up to the brim of each muffin cup. Bake covered with foil for 20 minutes and uncovered to brown for 10 minutes.
I am going to refrigerate the oatmeal in an air tight container. Then zap them in the microwave to warm them up and serve them with a little milk poured over. A yummy homemade breakfast made in a snap!
So what do you think we will be having for breakfast tomorrow?