Of all the cooking ruts I tend to get into, breakfast probably gets hit the hardest. It’s tough to mix it up in the morning when everyone is hungry and clamoring for food quickly, and the coffee hasn’t quite reached the brain yet. We fuel our days on a steady rotation of eggs and toast, chia pudding, and loaded-up oatmeal.
Once everyone is downstairs and ready to eat, I head to the pantry and grab my four trusty jars…
Rolled oats, raisins, chia seeds, and sliced almonds are the basis for all of our warm oatmeal breakfasts. We usually add a bit of flax while it’s cooking, and a dollop of sunbutter too once it’s served. But the same old bowl of oatmeal sure does get boring day after day.
So last week, I mixed it up and turned our favorite breakfast into a muffin!
Oatmeal Breakfast Muffins
Prep Time: 10 minutes
Cook Time: 16-18 minutes
Ingredients (1 dozen muffins)
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 cup rolled oats
1/3 cup coconut sugar (or regular sugar)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 large egg
2 medium (or 3 small) ripe bananas
3/4 cup almond milk (or milk of your preference)
1/3 cup unsweetened applesauce
1 tablespoon chia seeds
2/3 cup golden raisins
2/3 cup sliced honey roasted almonds
Preheat oven to 400 degrees F. In a large bowl, combine all dry ingredients. In a separate bowl, mash banana with a fork until liquefied. Then add all the rest of the wet ingredients and whisk to combine.
Pour wet ingredients into dry, and top with oatmeal mix-ins – chia seeds, raisins, almonds, and whatever else you might like! I am currently hooked on these honey roasted sliced almonds from Trader Joe’s – dangerous!!
Mix just until combined, and then spoon evenly into a greased muffin tin. Bake for 16-18 minutes until golden brown on top. Allow muffins to cool on a cooling rack before serving.
These were perfect for breakfasts and snacks for a few days, and were a nice departure from our normal bowl of oats. We made them for a playgroup too, and them seemed to be a hit with both toddlers and moms alike. They certainly didn’t last long in our house!
It’s nice to have something new to add to the breakfast menu, and this one that can even be made ahead the night before. If only I had enough foresight to ever actually do that, hmmmm…
As always, enjoy!
Thanks to all who entered the Naturebox giveaway! Congrats to the two winners:
Leslie, who said “Figgy bars!! I love anything fig!”
Nikki, who said “I would love to try both the Lemon Merigue Waffles and the Whole Wheat Lemon Figgy Bars! Love your site Emily! I found it when I moved to Seattle and was looking for vegetarian restaurants here. I also have a 2 1/2 year old boy!”