Baked Oatmeal Muffins



Chilly, early morning cram sessions course reviews during finals week call for a comforting but not too filling breakfast (because this stuff isn’t quite interesting enough to prevent me from falling back asleep if I’m too full!). Pinterest has tons and tons of baked oatmeal recipes. I saw one for slow-cooked oatmeal and got very excited to wake up to warm oatmeal, but when the recipe said that you needed to set your crockpot for five hours on low I lost interest…and I’m not about to set an alarm to wake up to make breakfast. That’s what I get to do every day anyway! Since I had both the ingredients and the inclination, I made my own take on baked oatmeal. This recipe is a middle way, if you will, between healthy and junk(y) in that it has sugar and butter, but whole-grain oats and ground flaxseeds, and is flour-free. The muffins are a simple treat that freezes well and don’t feel unhealthy enough to be guilt-inducing, so I recommend having at least three. This will be easy for you when you see the three types of muffins that I made: 1) Blackberry and Coconut Muffins, 2) Peanut Butter and Chocolate Muffins, and 3) Sprinkle Muffins.

You will need:

  • 3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 1 stick (1/2 cup) butter, melted
  • 1 teaspoon each salt, vanilla extract, and cinnamon
  • 1 tablespoon ground flaxseeds
  • Whatever stir-ins you like! I used blackberries, coconut, peanut butter, chocolate, and sprinkles.

Method:

  • Preheat your oven to 350. Add muffin liners to a muffin pan, or grease a 9×9 oven-safe dish if making one big serving.
  • In a large bowl, combine the dry ingredients (oats, sugar, baking powder, spices, and flaxseeds).
  • In a smaller bowl, beat together the eggs, milk, and butter.
  • Stir the egg-milk-butter mixture gradually into the dry ingredient bowl.
    • Note: I was able to just use a large wooden spoon to easily stir, no need to break out the “power tools” on this one.
  • Now, transfer a portion of your batter (I used about 1/3 of the batter for each of the three variations) back to the smaller bowl, and stir in your desired ingredients. I like having smaller servings of different things, because I like to live every day like it’s a buffet.
  • Bake at 350 for about 30-40 minutes if you’re using a large single serving, or for 10-15 minutes for the muffins.
  • The ingredients that I used are as follows:
    • Blackberry-Coconut Muffins
      • I used 1 cup each of coconut and blackberries. This one was my favorite, so delicious! Here’s how the looked in a bowl:

    • Peanut Butter and Chocolate Muffins
      • I used about 1 cup of semi-sweet chocolate chips and about 2/3 cup peanut butter. Note my lovely arrangement:

      • This one was delicious, but the peanut butter was very greasy. I had oil left in my pan after baking. I like my peanut butter ratio pretty high, but I think I should have added flour or something to absorb the excess oil a bit. This one was BF’s favorite.
    • Sprinkle Muffins
      • I made these as a joke for my sister, with about 2/3 cup of rainbow sprinkles stirred in. They looked pretty fun and I could see using these as a morning birthday treat (if you don’t do morning ice cream cake like normal people):

      • Actually this whole recipe was based on a conversation from the prior night when she said it was silly not to have sprinkles in oatmeal because they’re both so good. Ask and you shall receive, sister. The funniest part is that she loved this recipe! Now it looks like sprinkles and oatmeal may be together forever. You’re welcome, P.

Once I made these, I had to get back to the couch to continue studying. I got one of the more bizarre photos of my little dog. I caught her eyeing my muffin(s) and was going to take a picture of her acting interested, but obviously I couldn’t deprive you all of this little gem:

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