I love dessert and I love breakfast. So when I came across the idea of baked oatmeal muffins I was drooling before I even tried it. I found this recipe on Stacy Makes Cents but tweaked it a little and tried a few variations out. These are not overly sweet and they can be changed depending on whatever fruit you have around or if you are like me… you can add a couple chocolate chips 🙂 You can double/half the recipe and it works really well. I usually refrigerate them after they cool and then toast them in the toaster oven to warm them up and give them a little crunchy exterior with the soft interior. Enjoy!
Ingredients (yields 10-12 muffins)
- 2 cups quick cooking oats
- 1/3 cup packed brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- 2 tablespoons oil
- 2 teaspoons vanilla
- Cooking Spray (PAM for baking, etc.)
- Mix Ins: Blueberries, Strawberries, Bananas, Walnuts, Peaches, Pear, Raisins, Apples, Chocolate Chips, etc.
- Preheat oven to 350 degrees.
- In a large bowl, combine the oats, brown sugar, baking powder, salt, and cinnamon.
- Combine the milk, eggs, vanilla, and oil in a small bowl.
- Add the wet ingredients to the dry ingredients. Stir well until blended. Let stand 5 minutes to absorb moisture. After most of the moisture is gone you can add whatever fruit you would like. Usually a 1/2-2/3 cup of fruit is good for 1 recipe (approx 10-12 muffins).
- Prepare muffin pans with liners after spraying with cooking spray. (If you are using mini muffin pans, liners aren’t really necessary.) Spray the liners very lightly to aid in the removal of the muffins after cooling. Fill the liners approximately 1/2-2/3 full.
- Bake at 350 degrees for 20 minutes or until knife inserted in center comes out clean. Cool on wire rack for a few minutes and then enjoy!