Baked oat muffins work brilliantly for portion control and a speedy breakfast. Good porridge takes time which is sometimes in short supply in the morning. I whip up a batch of these baked oat muffins on Sunday and then during the week just reheat and eat. Two minutes to a healthy breakfast.
If you like these, you’ll also like our blueberry baked oats – it is like cake with a big dollop of yoghurt, maple and coconut.
Baked Oat Muffins = Breakfast On the Go
I use an overripe banana instead of oil or butter in this recipe. It keeps the fat content down. I always have a stash of peeled, overripe bananas in the freezer for baked oatmeal and smoothies. Also, I have cut the sugar back in the recipe because I add a dollop of maple syrup before digging in.
Baked Oatmeal Cups
Baked Oatmeal Cups work brilliantly for portion control and a speedy breakfast.
Stir in mashed banana, sugar, cinnamon and vanilla extract.
Stir in milk.
Add oats, baking powder and salt.
Stir together until combined.
Spoon into muffin cups (all the way to the top)
Bake for 20 minutes until brown.
To serve, put a muffin cup in a bowl and top with yoghurt, fruit and maple syrup.
To reheat, put a muffin in a microwavable dish, add two tablespoons of milk and heat in microwave for 1 minute. Break up muffin into the milk by stirring and heat another 1 minute until piping hot. Top with fruit.