Baking breakfast

May 2, 2016

A collection of convenience: Baked oatmeal muffins.

A collection of convenience: Baked oatmeal muffins.

For some reason, even though my office is two dozen steps from my couch, which is probably less than three dozen steps from my bed, and I don’t have to dash out of the house in the morning after hurrying to get ready, I still find myself wanting something simple, grab-and-go-ish, for breakfast.

So when I saw a recipe for baked oatmeal, I snagged it and determined to make it.

The recipe is here. My two changes were to sub for the cup of brown sugar, a half-cup of honey, and to use almond milk in place of skim. They were plenty sweet. My other change I’d make the next time I made them will be to stir the fruit up in the muffin; it wants to fall off. I’d probably also think in terms of putting some nuts in them. I think it’d be particularly good with dates and pecans, like bran muffins are. That’s on the agenda for the next batch.

You keep these in the fridge, nuke them for 30 seconds, and boom, there’s breakfast. And it’s probably somewhere around 125 calories. You could add protein powder to the mix to give yourself a protein boosts, too, or cooked quinoa. Two of them would be equivalent to a full bowl of oatmeal.

They taste like, well, oatmeal. The applesauce is not noticeable. I did store these in a plastic bag with some others I’d made that had bananas in them, and I swear these picked up some banana taste. They’re pleasingly solid, like a dense muffin, and plenty moist.

While I was about it, I also made another breakfast recipe that wound up being a similar prep, with a bit different taste. It was shown as a bar cookie, but I made muffins out of it. The recipe calls for:

  • Three ripe bananas, mashed
  • 1/3 cups applesauce
  • 2 cups uncooked oats
  • 1/4 cup almond milk
  • 1/2 cup raisins (optional)
  • 1 tsp vanilla
  • 1 tsp cinnamon

and baking at 350 for 10-15 minutes. This one makes about 9 muffins.

This one I made several changes to. I added a couple of eggs and a couple of glugs of oil (maybe 3 tbsp) because I thought it needed it. I cut back on the cinnamon a bit (in the first one as well). And for good measure, I added a couple of tablespoons of peanut butter powder. Peanut butter…bananans…made sense to me. Again, I’d stir the fruit up in it. I might add nuts; these didn’t seem to need it as much as the others did, maybe due to the peanut butter flavor. Really, I think banana chips would have been good.

Because of the addition of the eggs and oil, these were very similar in texture and character to the first batch, the flavor different, of course, due to the add-ins. It would be easy enough to use either basic recipe, increasing or decreasing the almond milk to account for the difference in moisture in the mashed bananas vs not including them. I’m going to try some with ginger next; I love the ginger flavor on my granola. In fact, molasses instead of honey would accentuate that even more.

I took a dozen with me as a hostess gift this past weekend, and left a dozen in the fridge at home. Had one for breakfast this morning. Good stuff. Wouldn’t want it all the time, but certainly good for a change. They’ll stay in the lexicon. I see no reason they couldn’t be frozen and just nuked a little longer.

So if you ‘n y’mama ‘n ’em need a quick breakfast on the go some morning, just drive by, slow down, and I’ll toss on in the window for you.



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