Nutritious Breakfast Oatmeal Muffins for Families On the Go!

With summer being in full swing, many of us have finally gotten into a routine -again.  Whether it’s summer camps, sitters, family members, activities or staying at home,  many of us feel overwhelmed with the long day ahead and skip breakfast.  During the school year, I always have things my kids can eat with their hands on the way to school (home made waffles & pancakes, home made pop tarts, etc.).  Sadly, we do not have an official breakfast time at our house and with the morning rush to get to school I have to be prepared!  Summertime, is no different.  I have two or three ready-made breakfast options my kids can enjoy each morning.

Meet my friend Mrs. Oats. I am an oatmeal lover.  It’s healthy, loaded with vitamins, fiber, protein and complex carbohydrates that will ensure my kids makes it through the morning with a positive attitude (no sugar peaks from processed breakfast foods).  After testing many recipes, these one bowl oatmeal muffins are a winner!

One-Bowl Oatmeal Muffins: Basic Recipe

Oatmeal is one of the constants in the recipe and provides, in my opinion, necessary texture.

Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.

Makes 12 medium muffins

  • 1 cup milk*
  • 1 teaspoon white vinegar
  • 1 cup rolled oats (not quick oats)
  • 1 large egg, at room temperature
  • ¼ cup dark brown sugar
  • ½ cup butter, melted and cooled slightly
  • 1 cup plus 2 Tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups of added “toppings” total (chocolate chips, fruit and nuts, shredded carrots & raisins, coconut & PB chips)

Directions:

  1. Combine milk, vinegar and oats in a large bowl and let stand one hour.
  2. Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.
  3. Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
  4. Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
  5. Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
  6. Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
  7. Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!

 

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Photo Credit: Simple Bites

 

 

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