Breakfast Oatmeal Muffins

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I am not a morning person, but this month I’ve needed to get to work around 5:30/6AM. On a daily basis, I sacrifice breakfast for as much sleep as I can get, but I still find a way to eat break fast! Here’s how…

I found this awesome website – Sweet Pea and Saffron. It’s an entire website of recipes geared towards meal prep! I’ve been testing out some of the recipes, and I haven’t found one I don’t like. An added perk – Denise (the author) lists nutrition facts for each of her recipes!

Here’s the breakfast muffins I’ve been making.  They only take me about 20 minutes to make an entire batch, I can freeze them, the ingredients are cheap, I add whatever ingredients and flavors that I want, and they’re easy to eat on the way to work.

https://sweetpeasandsaffron.com/easy-baked-oatmeal-muffins/

Base Recipe
  • 1 1/2 cups old fashioned oats ($2.99 for 18oz)
  • 1/2 teaspoon cinnamon⠀($1.99 for a bottle)
  • 1 teaspoon baking powder⠀($1.99 for 10oz)
  • 1 large egg⠀($3.99 for 18 eggs)
  • 1/4 cup maple syrup or honey⠀($4.19 for a bottle of honey)
  • 1 cup milk any kind⠀($2.29 for almond milk)
  • Silicone cupcake liners ($5.99 on Amazon)

Additional Ingredients you can add:

  • Dried cranberries
  • Almond slices
  • Any type of fruit (raspberries, blackberries, blueberries)
  • Chocolate chips
  • Pumpkin
  • Peanut butter
  • Check out the link above to see additional recipe ideas
  • Get creative!
Instructions
1. Heat Oven to 350°F
2. Use a muffin tray (silicone/parchment liners)
3. In a large bowl, mix together ingredients and use a spoon to put mixture into the liners. (Make sure to try to get an even mixture of oats and liquid)
4. Bake for 20-25 minutes, until they are lightly golden. You can use a toothpick to make sure they are baked through fully.
Storage:
– Can freeze these muffins in a ziplock bag or container for up to 3 months
– Good in the fridge for up to 4 days!
The image I posted above are:
– Peanut butter + dried cranberries + chocolate chips + Almonds
– Blackberry + chocolate + almonds
– As you can see, the ratio of the oats:liquid does change the consistency of the muffin, but they’re all delicious.

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