oatmeal, muffin, gluten free

Baked Oatmeal Muffins

I’m telling you… oats make the best breakfast. When I’m not eating overnight oats, I’m eating warm oatmeal. When I’m not eating traditional warm oatmeal, I cook my oats and then top them with eggs over-easy, avocado and salsa.

In this case, my oatmeal is baked in a muffin tin. I was a little nervous about this one because I didn’t think it would fill me up. But, two muffins held me off until lunch time. The ingredients are essentially identical to what I put in my overnight oats (+eggs) — so DUH, it filled me up.

This recipe makes six servings. Double the ingredients if you are cooking for two people or if you want to freeze a ton. These baked oatmeal muffins are good to store in the fridge for 4-5 days, but longer in the freezer.

Baked Oatmeal Muffins

Serves 6

Ingredients

  • 2 Tbsp nut butter
  • 2 bananas
  • 3 eggs
  • 1/2 cup almond milk
  • 2 Tbsp ground flaxseed or chia seeds
  • 1.5 cup oats
  • 1 tsp cinnamon
  • Optional: Sweetener like honey, stevia or maple syrup; chocolate chips; blueberries; cacao nibs

Directions

  1. Preheat the oven to 350°F.  In a mixing bowl, mash the banana and nut butter together (using a fork works). I like to leave a few chunks of banana.
  2. To the mashed banana, add the eggs and milk. Combine well .
  3. Stir in the oats, flaxseed and cinnamon (plus any optional ingredients), and then let the batter rest for 5 minutes. Resting the batter lets the flaxseed absorb some of the liquid.
  4. Pour batter into 6 large muffin molds or 12 cupcake-sized molds. Bake for 25-30 minutes or until the tops are golden brown.

Store in the fridge and eat two for breakfast. Serve warm or cold with yogurt or a piece of fruit! What is your favorite on-the-go breakfast?

6 Comments

  1. Making these this weekend – thank you!!

  2. these look fantastic, and a good mix up from the standard paleo banana bread muffins I have on repeat!

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