Baked Oatmeal On-the-Go is just as it sounds. Build little oatmeal bowls in muffin tins with your favorite fresh berries, dried fruits, nuts, spices – anything! Then bake and enjoy these bites – anywhere!
INGREDIENTS
- Old-Fashioned Rolled Oats: whole grain nutty deliciousness – but let me guess, “gross, mushy” – I dare you to try these soft, moist (yeah, I said it) oatmeal bites.
- Fruits: fresh or dried blueberries, blackberries, raspberries, strawberries, snozzberries, cranberries…
- Nuts: any chopped nuts will add crunch, protein, and omega fats. Personally, I love using walnuts for this recipe.
- Maple Syrup or Honey: to add a little natural sweetness.
- Other Normal Baking Things: eggs, milk, baking powder, cinnamon, salt, oil, and vanilla.
STEPS
Mixing: Grab two mixing bowls. In one bowl, mix the dry ingredients and in the other bowl, mix the wet ingredients. Then pour the wet ingredients into the dry ingredients and mix them together. The batter will look a bit soupy.
*If using fresh fruit, I recommend leaving it out to evenly distribute in muffin tins later.
Pour: Evenly pour the batter into muffin tins. I used a 1/4 cup per tin. Next, I evenly distributed the fruit in each muffin tin.
*Because I’m not a professional chef, I used my fingers to push the blueberries down. Kind of like the arcade game Wack-a-Mole.
Bake: Bake at 350 degrees until the oatmeal cups are firm and browned on top, about 16-20 minutes.
Tips + Tricks
Store in the refrigerator for up to 1 week or in the freezer for 2-3 months. Unthaw in the refrigerator overnight or microwave for 30-second intervals until warm.
Grease your tins, use paper cups, or (my absolute favorite!!) use reusable silicone cups.
Baked Oatmeal On-the-Go
INGREDIENTS
- 2 cups old-fashioned rolled oats
- ½ cup walnuts chopped
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup maple syrup or honey
- 2 cups milk
- 2 eggs
- 3 tablespoons oil
- 1 teaspoon vanilla
- 1 cup blueberries or any fresh or dried fruit
INSTRUCTIONS
- Preheat oven to 350°F and prep muffin tin.
- Mixing: Grab two mixing bowls. In one bowl, mix the dry ingredients and in the other bowl, mix the wet ingredients. Then pour the wet ingredients into the dry ingredients and mix together. Batter will look a bit soupy.
- Pour: Evenly pour the batter into muffin tins. I used a 1/4 cup per tin. Next, I evenly distributed the fruit in each muffin tin.
- Bake: Bake at 350 degrees until the oatmeal cups are firm and browned on top, about 16-20 minutes.
- Enjoy warm or at room temperature. Store in the refrigerator for up to 1 week or in the freezer for 2-3 months. Unthaw in the refrigerator night or microwave for 30-second intervals until warm.
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