Getting up in the morning is hard enough without having to struggle through said morning on an empty stomach. Even when I do manage to take the time to eat something, there are times when it barely holds me over till mid-morning, much less lunchtime.
I have never made Baked Oatmeal in its classic format, which is to say in a larger, family-style pan or dish, but the first time I tried making these individually-sized ones, I was hooked! They are such a welcome combination of warmth and sweetness on cold winter mornings that you will always want to have some ready to go in the freezer.
I don’t know about you, but sometimes I feel like some of my favorite recipe and food blogs are tailored towards families, where several people eat breakfast together. Seeing as though that’s not the case for me, the huge advantage of these little Baked Oatmeal cups is that they can be frozen and thaw exceptionally well. You take them out either the night before and stick them in the fridge or you just microwave them straight from frozen. Either way, they are best served warm and with milk and any other toppings you might fancy, including, but not limited to, sliced almonds, shredded coconut, raisins, chocolate chips, bananas, berries.
What you’ll be needing:
- 2 cups rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup semi-skim milk (not whole, not skim, the one in between; in France: lait demi-écrémé)
- 2 medium bananas, mashed
- 2 tablespoons oil (Canola or Peanut oil)
- 1 large egg
- 1 teaspoon vanilla
- Pre-heat the oven to 180°C (French thermostat 6). Coat 9 cups of a standard muffin tin with butter or cooking spray (if you can find it).
- Stir together the oats, brown sugar, cinnamon and baking powder.
- In a different bowl, mix together the wet ingredients: milk, mashed bananas, oil, egg and vanilla until combined.
- Add the wet mixture to the oat mixture and stir in.
- Divide the mixture evenly among the muffin cups. If you wanted to increase each individual portion you could make only 7-8 of these, it all depends on your appetite and your desired breakfast portions.
- Bake in the oven for 25 minutes. Let cool completely before you try to remove them from the muffin tin. If not completely cooled, they will break apart as you try to take them out.
- Store in the fridge for up to 1 week and air-tight in the freezer for up to 3 months (though I can guarantee they will not last that long!)
Recipe from Simple Nourished Living.