Easy to prepare in advance, these baked oatmeal muffins are a perfect solution for busy mornings when you don't have time to prepare breakfast.
Breakfast is a meal that I have always had a hard time eating, although I know how important it is to eat a good breakfast to start the day off right. I'm definitely not a morning person, so the idea of having to cook something is not my idea of a good morning, but what I do know is that I have a lot more energy when I eat breakfast , especially when I need to follow a three-year-old child throughout the day.
Breakfast is a meal that I have always had a hard time eating, although I know how important it is to eat a good breakfast to start the day off right. I'm definitely not a morning person, so the idea of having to cook something is not my idea of a good morning, but what I do know is that I have a lot more energy when I eat breakfast , especially when I need to follow a three-year-old child throughout the day.
Ingredients
- 2 eggs
- 1 teaspoon vanilla extract
- 2 large bananas, mashed
- 1 tablespoon raw honey
- 3 cups old-fashioned Quaker oats
- 1 tablespoon ground cinnamon
- 1½ teaspoon baking powder
- 1½ cups milk
- mini chocolate chips or nuts (optional)
Instructions
- Preheat the oven to 350 degrees
- Spray a muffin pan with non-stick cooking spray
- Combine eggs, vanilla, bananas and honey in a large bowl, set aside
- Combine oats, cinnamon and baking powder in a separate bowl
- Mix the oat mixture and the wet mixture, mix well
- add milk and mix
- Pour the oat mixture into a muffin pan, garnish with chocolate chips or nuts
- Bake 30 to 35 minutes or until a toothpick comes out clean
- Let cool completely before removing from muffin pan, store in an airtight container
This recipe adapted from this site
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| Simple Recipes Grab and Go Baked Oatmeal Muffins |
