Breakfast is the hardest meal for me to prep, and the one meal I absolutely cannot skip.
If I skip breakfast, I’m hungry by ten and if I don’t have any snacks with me, I start scavengering in the office looking for anything edible. I’ve always been a big overnight oat fan, or a breakfast smoothie person, but I’ve been craving something even easier, something I can just grab and go.
So I give you the most delightful baked oatmeal breakfast muffin I’ve ever had. (And the easiest, quickest baked oatmeal recipe ever.)
I think the secret ingredient in this recipe is the applesauce. It creates a consistency in the oatmeal that keeps the oats fluffy and not too dry.
This recipe made about a dozen muffins and was so easy it should have turned out horrible. But it didn’t. It was and is one of my favorites. Even if you don’t like oatmeal, this recipe may be something you’d fall in love with.
Baked Blueberry Cinnamon Chip Breakfast Oatmeal
- 2 cups oats (Steel cut, gluten free, quick oats, or whatever you prefer is fine.)
- 2 eggs
- 1 cup brown sugar
- 1/4 cup coconut oil
- 1/4 cup applesauce
- 1 cup skim milk-or almond milk, coconut milk, etc.
- 1 tsp vanilla
- 1 tsp Cinnamon plus 1 tbsp Cinnamon
- 1 tbsp baking powder
- Half cup blueberries and chocolate chips.
Preheat your oven to 350 degrees.
Line a muffin Tin with foil or paper liners.
In a large bowl, whisk eggs, brown sugar, and oil until sugar has dissolved into mixture.
Add applesauce, milk, vanilla, 1 tsp Cinnamon, and mix until well combined.
Add oats and baking powder to bowl, mix. (Mixture should be a little runny, do not add more oats, too many can cause the muffins to turn out dry.)
Pour 1/4 cup of the batter into the lined muffin tin. Add blueberries and chocolate chips to the top of the muffins. Using the back of a spoon, push the berries and chocolate chips into the mixture so that most of them are covered. Sprinkle the tops of the muffins with the remaining 1 tbsp of Cinnamon.*
*(You may use more or less berries, Cinnamon, and chocolate chips. The possibilities are endless with this recipe.)*
Bake for 30 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow to sit for 5 minutes before eating.
Muffins can be stored in an airtight container. Eat them as is, or for a more filling breakfast, serve with plain or Greek yogurt.