Have you ever had baked oatmeal? It really is yummy!!.. and different than regular oatmeal.
I have been making it for a while now and they other day I had the idea of making it into “cups” this way it was easily portioned out for my girls for breakfast (makes it easy on the hubby, who feeds them breakfast in the morning). It worked out perfectly and they baked quicker than a full pan.
It’s a great recipe- that you could certainly serve to guests for a brunch- and if you use Gluten free Certified Oats it could be a gluten free item on the menu!!
As a note- I have listed 1/4- 1/2 cup sugar. I make mine with 1/4 cup and the 2 stevia packets, it is not very sweet this way, but I drizzle mine with a tablespoon of real maple syrup and I think it is just sweet enough.
Also, keep in mind these look like muffins but they are not, you will need to eat it with a fork, as is or like I do, break them up in a bowl, drizzle with maple syrup and pour on some milk..yum!
Baked Oatmeal Cups with Apple and Blueberry
2-1/2 cup oats (certified gluten free if GF)
1-3/4 cup water
1 tablespoon lemon juice
1/2 cup coconut oil or softened butter
1/2 cup almond meal (you can grind whole almonds in your coffee mill or food processor)
1/4- 1/2 c. sugar
2 Stevia packets (optional)
1 tsp. Baking powder
1/2 tsp. Salt
2 tsp. Cinnamon
1/2 tsp. nutmeg
2 tsp. Vanilla
2 c. chopped apples
1/2 cup Frozen Blueberries (approx.)
1 c. chopped nuts
1 c. raisins (instead of blueberries)
Preheat oven to 350 degrees. Prepare muffin tins with paper liners or spray with non stick spray.
Mix the oats with the water and lemon juice in a medium bowl. Stir in oil or softened butter, sugar (and stevia if using), and eggs . Add baking powder, salt, cinnamon, nutmeg and vanilla, almond meal stir to mix. Add in chopped apples and combine. Fill each muffin cup half way and place 4-5 frozen blueberries into each one. Fill the rest of the muffin cup to the top with the oatmeal mixture. Bake at 350 for 25 minutes (do not over bake or they will get dry, each cup will feel firm when you touch the top).
This made 14 cups for me (I know that is a strange amount, but that is what it made 🙂 ). These freeze great and you can keep them in the fridge for around 3 days.
Here is the original recipe I pulled from. They talk about soaking the oatmeal overnight to make it more digestible. I think this is great idea, but I know time does not always allow. If you do it with my recipe, soak the oats with the water and lemon juice (vs the buttermilk in the original)over night. Apparently adding a tablespoon or so of whole wheat flour to the soaked mixture will help make it even more digestible (if you are not gluten free).
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