Tuesday, June 26, 2012

Baked Oatmeal To Go!

My husband gets up very early for work, and doesn't always have time to make a healthy breakfast. I've been looking into recipes I can make for him that are a "grab n' go" type food, while still remaining healthy, and will give him the boost he needs to start his long work day. These were a great option. Oatmeal is very filling, and these are just the right size. He ate 2 with his coffee several mornings in a row, and it held him over until lunch (I was fine with 1, but he's a big guy - 6'6"!). :)

Just to "warn" you. These look like muffins, but they are NOT. They do not have a breaded consistency like muffins. They definitely taste like oatmeal, and have an almost moist consistency to them. They are healthy and filling, and that was my goal. I preferred the plain ones, while my husband preferred them with some chocolate chips on top. I think I overdid it with the chocolate chips my first time, because let's face it, chocolate is good, and I like things to look even, so I wanted to cover the top of each "muffin" so they looked good in the picture! :P But... you can certainly use less.

2 eggs
1 tsp vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons Stevia powder (I didn't have this on hand, so I used 1/2 cup of honey)
5 cups, old fashioned rolled oats
1/4 cup flaxseed meal
1 tbsp ground cinnamon
3 tsp baking powder
1 tsp salt
2 3/4 cups milk (I used 1%)

Optional toppings: raisins, walnuts, pecans, chocolate chips, etc. 

Preheat oven to 350° F

Mix eggs, vanilla, applesauce, banana and Stevia (or honey) together in a bowl

Add in oats, flaxseed meal, cinnamon, baking powder, salt and mix well with wet ingredients

Pour in milk and combine

Spray two 12 capacity muffin tins with cooking spray, or use cupcake liners (I got 24 muffins out of this recipe)

Pour mixture evenly into muffin tin cups (I used 1/4 cup to fill each slot)

If using toppings, add them onto muffins now. If using fresh or frozen fruit, drop it directly into the batter.

Bake 30 minutes (test the center of a few muffins with a toothpick. If it comes out clean, they're done). Cool and enjoy, or freeze them for later.

Nutritional Info (without toppings): 
Servings 18, Calories 143, Fat 4g, Cholesterol 25mg, Sodium 32mg, Fiber 4g, Sugars 4g, Carbs 23g,  Protein 6g

For the original recipe, go to SugarFreeMom.com

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