If you’re looking for the ultimate breakfast meal prep recipe, this is the one. Baked Oatmeal Muffins are beyond easy to make and are always a huge hit in my home. Oatmeal lovers will also want to try this Baked Oatmeal and Slow Cooker Oatmeal.
These flavorful muffins are made with a combination of ingredients like old-fashioned oats, ripe bananas, almond milk, and maple syrup for the perfect soft texture and dreamy flavor.
I love prepping a big batch of these oatmeal muffins on Sunday, so the whole family has easy and quick breakfasts to enjoy throughout the week. They also freeze incredibly well, which means you can make as many as you want and freeze them for quick breakfasts or snacks whenever you’re in the mood for some oatmeal deliciousness!
One of my favorite things about Baked Oatmeal Muffins is that they are super versatile, so you can add in a ton of different ingredients to spice up the flavor as you see fit. My girls love helping me with this dish, primarily so they can choose their own add-ins.
You can add nut butter, chocolate chips, chopped fruit, chia seeds, nuts, or anything else you think would work well. There are tons of options for add-ins, so you can have fun with this recipe and mix it up depending on what you have at home.
Whether you’re on the hunt for healthy breakfast recipes for the family or easy snack recipes to bring along to work or school, these easy Oatmeal Muffins have got you covered. Simply mix, bake, and enjoy!
Baked Oatmeal Muffin Key Ingredients
To make this deliciously healthy breakfast, you will need the following key ingredients:
- Old fashioned oats: Make sure to grab old fashioned, rolled oats for this recipe. Instant oats and steel cut oats will not. These are the best oats for recipes like granola bars, cookies, and muffins. This recipe does not use any regular flour. It is more of a baked oatmeal than a traditional muffin recipe.
- Flaxseed meal: Mild in flavor and loaded with omega-3 fatty acids and fiber, flaxseeds are a super healthy addition to our muffins!
- Bananas: These are often used as a healthy substitute for oil in baking. When cooked, bananas develop a sweeter flavor that tastes amazing in this recipe. Make sure to use the ripest bananas you can find; don’t be afraid of the brown ones!
- Almond milk: I like to use plain unsweetened almond milk here, but you can also use skim or regular milk if you like.
- Maple syrup: This adds just the right amount of sweetness to the muffins. Feel free to swap it out for honey, brown sugar, or agave, if needed.
- Vanilla extract: There’s a reason why you almost always see this ingredient in recipes for baked goods! Vanilla extract has an amazing ability to enhance the flavors of the rest of our ingredients, making them even more delicious.
Recipe Variations
If you’re looking to get creative, here are some of my favorite ways to switch up this dish. Just add right to the oatmeal muffin batter.
- Add in chopped fruit. Some of my favorite types of fruit to add to oatmeal muffins include strawberries, blueberries, apples, peaches, and raspberries. Dried fruit like apricots, raisins, cranberries, and dates are also delicious.
- Add chocolate chips. You can never go wrong with chocolate. Try adding your favorite chocolate chips, either whole or chopped.
- Add nuts or seeds. Or both! Some of my top choices include almonds, pecans, walnuts, chia seeds, hemp seeds, and flax seeds.
- Mix in nut butter. Try adding some nut butter for a delicious nutty flavor, extra protein, and heart-healthy fats. Peanut butter and almond butter are my top picks.
- Add protein powder. Looking to up your protein intake? Try adding a scoop of your favorite protein powder to this recipe! Both vanilla and chocolate would work well, depending on the flavor profile you’re going for.
- Swap out the bananas. Whether you’ve got a banana allergy or are looking to cut down on carbs, feel free to swap out the bananas in this recipe for applesauce, butternut squash, or sweet potatoes.
How to Store Baked Oatmeal Muffins
Baked Oatmeal Muffins make a fantastic meal prep recipe because they keep really well both in the fridge and in the freezer. Before storing this dish, make sure you give the muffins time to cool down to room temperature. Once they’ve cooled, you can transfer them to an airtight storage bag or container and store them in one of two ways:
- In the fridge for up to 1 week.
- In the freezer for up to 3 months.
from Slender Kitchen Blog and Recipes RSS Feed https://ift.tt/uSTQ1OF
Comments
Post a Comment