So as a teacher, I wake up REALLY early in the morning. I go in early so I can get all of my work done, that way I can leave right when school is over to pick up my son. With that being said, there isn’t really a whole lot of time to cook breakfast in the morning, so the easier and faster the better.
Baked oatmeal is the perfect weekday breakfast because it’s pre-portioned and freezes so great. I make a big batch, individually wrap each oatmeal cup in plastic wrap, and freeze. The night before, I grab one out of the freezer and move it to the refrigerator. By morning, all I have to do is heat it up for about 30 seconds and drizzle with a little maple syrup.
And then every morning, with absolutely zero effort involved on my part, I have a delicious and filling breakfast made with whole grains, fresh fruit, and no refined sugar! I’ve also been known to eat these for dessert when I’m craving something sweet on a weeknight.
Baked oatmeal cups only require 5 minutes of prep, which is perfect because I don’t have much time. I normally make these on “freezer meal days” when I take an entire day and make as many meals as I can to freeze for busy weeknights.
Begin by beating your eggs, applesauce, maple syrup, and vanilla in a large mixing bowl. I always use pure maple syrup, but if you don’t have that on hand, honey is a great alternative.
Once smooth, add your dry ingredients: oats, flax seed (this is optional but I love adding extra nutrients to my meals wherever I can fit them in), baking powder, cinnamon, and salt. Stir again until everything is well combined.
Add your milk- any kind of milk will do here. I use unsweetened almond milk for most of my baking, but when I run out I always have whole milk in the fridge for my son. I’ve tried this with this recipe using both types of milk.
Lastly, fold in your blueberries and nuts.
Use an ice cream scoop to portion these into a muffin/cupcake tin sprayed with cooking spray. You can fill these to the top because they won’t rise very much. Be sure to get a good amount of oats and milk/liquid in each cup.
Bake at 350 degrees for 20-25 minutes until a toothpick inserted into the center comes out clean. Allow for them to cool about 10 minutes before turning the muffin tray over to get them out. These will not stick, except for where the blueberries may have stuck to the edge a bit, so I suggest sliding a toothpick around each muffin before removing which will loosen the sticky blueberry.
I love to eat these warm with a little maple syrup drizzled over. You can enjoy them right away, or freeze them like I do. To freeze, wrap each one individually in plastic wrap. Then put them all into a labeled freezer bag.
Blueberry Baked Oatmeal
3 cups old fashioned or rolled oats
1-1 1/2 cups blueberries, fresh or frozen
1 cup milk (dairy or nondairy)
1/2 cup unsweetened applesauce
1/2 cups chopped pecans or walnuts
1/3 cup maple syrup
2 tbsp flax seed
2 tsp vanilla
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1. In large mixing bowl, beat eggs, applesauce, maple syrup, and vanilla until smooth.
2. Add oats, flax seed, baking powder, cinnamon, and salt. Stir until combined. Add milk and stir again. Fold in nuts and blueberries.
3. Spray a muffin/cupcake tin with baking spray. Scoop oatmeal batter into muffin tins to the top. This should make about 15 muffin cups.
4. Bake at 350 degrees for 20-25 minutes until a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes in the tin before turning over and removing.
*It may help to slide a toothpick around each muffin before turning over muffin pan, and they should come out easily.
350 degrees, 20-25 minutes