Baked Oat Muffins
Hi friends! Happy Monday!
We’re having a doubly happy Monday over here because we have the day off (MLK), AND it’s my birthday! Woot!
Last semester, my classes didn’t start until 10:00…I’m not going to lie; it was pretty sweet. This semester, they start earlier, and I can feel it—our easy-going, walk the dogs and drink coffee relaxing mornings have gone out the window.
These days, I’m typically rushing around to get out the door on time, and making breakfast just adds about a half an hour that I don’t have.
Enter: baked oatmeal “muffins.”
I hesitate to call these muffins, because really they’re just everything that you would use to make oatmeal—baked. But, they’re baked in a muffin pan, so, alas—I suppose in a way they are muffins.
These are perfect grab-and-go breakfast items—filling and nutritious, but still pretty tasty if I do say so myself, especially heated up with a bit of almond butter or jam.
Baked Oatmeal “Muffins”
2 bananas, mashed
3 dates, pitted and chopped
1/4 cup chia seeds
1/2 tsp. salt
1 tsp. cinnamon
3 cups old-fashioned oats
1 cup almond milk
Preheat oven to 350.
In a mixing bowl, combine all ingredients and mix well. Spray a muffin pan (regular-size) with non-stick cooking spray. Distribute the batter evenly among 12 cups. Bake for 20 minutes, until the tops are beginning to brown and the muffins are firm.
Remove and allow to cool fully. You can keep these in the refrigerator or freezer—I put mine in the freezer and heated it up this morning for a minute in the microwave:
Enjoy the day off if you have it—happy Monday!