Here is a "pinned it, tried it, loved it" recipe!
I've seen some really intriguing baked oatmeal recipes that looked delicious! I'm a big fans of oats, so they have always sounded like a great alternative to the same ole stove top version of oatmeal that I eat on a regular basis. When I came across these adorable baked oatmeal cups on Pinterest, I thought I am so making these!
They look like a muffin. They actually even kind of taste like a moist muffin crossed with oatmeal, but they have no flour, butter, oil, or refined sugar! Yes, my friends these sweet breakfast bites are actually healthy.
To Moms out there ... your kids that never have liked oatmeal, will love these!!!
The sweetness comes from raw honey and ripe banana which also adds moisture along with the applesauce. There is ground flax which is very good for your heart, but it doesn't change the taste at all. Cinnamon is added for sweet warmth that smells like Granny's kitchen and tastes divine! I'm telling you, when you're stirring up this batter, the aroma is wonderful. I divided the batter, and added raisins and almonds to half and mini chocolate chips to the other half. You can add whatever you like to eat in your oatmeal. Any nut, dried fruit, or chopped apple would be delicious. I bet you could even throw in some plump blueberries for a springtime flavor!
I'm excited for Mr. Cozy to eat a couple for breakfast before work. I know he's going to love the ease of having a homemade breakfast already made for his early mornings! Tomorrow we'll both enjoy these moist baked oatmeal cups together by the cracklin' fire with a large mug of coffee before the sunrise.
I'm thanking God for these small wonders in my life!
Baked Oatmeal Cups
Recipe from, Sugar Free Mom
2 Eggs
1 tsp. Vanilla Extract
2 C. Unsweetened Applesauce
1 Ripe Banana, mashed
1/2 c. Honey or 6 Stevia Packets (I used raw honey)
5 c. Old Fashioned Oats
1/4 c. Ground Flaxseed (Near the the flour in the store.)
1 Tbsp. Cinnamon
3 tsp. Baking Powder
1 tsp. Salt
2 3/4 c. Milk (I used Skim)
Optional toppings: Mini chocolate chips, raisins, almonds
Preheat oven to 350 degrees F.
Mix eggs, vanilla, applesauce, banana, and honey together in a large bowl.
Add in oats, flax, cinnamon, baking powder, salt, and mix well with wet ingredients.
Pour in milk and combine. Mixture will be runny, but it's supposed to!
I divided the mixture in half and added 1/2 c. mini chocolate chips to one bowl and 1/2 c. slivered almonds and heaping 1/2 c. raisins to the other.
**Note: If you noticed earlier this said 1/4 c. it's because it did. I actually only made half this recipe, but I'm posting this in the full recipe. It is very easy to make half a batch of these and when you do, the add-in proportions are 1/4 c.**
Line two muffin tins with cupcake liners. (I also sprayed the liners, although it may not be necessary.) Evenly divide batter. I put about a heaping 1/4 c. in each muffincup.
Bake in the oven for 30 minutes or until a toothpick comes out clean.
Allow to cool for 5 minutes before eating. Allow to cool all the way before storing. You can put them in freezer bags and freeze for long lasting fresh oatmeal cups. Just sit out however many you want the night before and heat up in the microwave for about 45 sec. the next morning!
They are so soft and decadent when fresh from the oven!
Enjoy the healthy indulgence!
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