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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Turkey Mini Sandwiches: Quick & Easy Dinner!

I’ve been testing recipes with my kids for weeks.  As you can imagine, some of them are a bigger hit than others.  We haven’t eaten the same thing twice in a while; mostly due to me working on developing next year’s lunch menus for MOMables.  I have every kid’s lunch book and toddler friendly cookbook available; and yet, I sometimes find the best recipes from other bloggers or on the internet.

This next one is a winner.  I’ve made it twice in two weeks (with different ingredients) and rarely we have left overs.  Although they are called “mini sandwiches,” I like to think of them as Kid-licious triangles.  I usually make them for dinner.  You can also make a big batch, freeze the leftovers and thaw and microwave when ready to use!

Ingredients:

  • 2 Cups Bisquick Mix
  • 1/2 Cup dried cranberries (optional)
  • 1 Cup Milk
  • 2 TB yellow mustard
  • 1 Egg
  • 1 6oz package thinly sliced smoked turkey, chopped
  • 1 cup shredded cheddar cheese (4oz bag)

Directions:

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cranberries, milk, mustard and egg until blended. Pour half of batter into baking dish
  2. Top with half of the turkey and sprinkle with 1/2 cup of the cheese to within 1/4 inch of edges of baking dish. Top with remaining turkey. Pour remaining batter over turkey.
  3. Bake 45 to 50 minutes or until golden brown and set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before cutting. Cut into 9 squares; cut each square in half diagonally. Enjoy!
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