I’m *trying* to eat a little healthier this summer and I searched for something not-too-sweet to make with oats and apples. I love oatmeal, but it’s just too heavy for a summer breakfast. Inspired by baked oatmeal, I put my spin on the recipe I found at momables.com. These turned out perfect, just sweet enough. Technically the recipe is gluten-free since it doesn’t contain wheat products, but check your brand of oats to be sure.
I will definitely add nuts next time!
- 2 1/2 cups old-fashioned oats
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon each butter and coconut oil, melted and cooled
- 2 cups whole milk (I had to sub heavy cream thinned with water)
- 1/3 cup real maple syrup
- 2 cups fresh or frozen fruit (I used chopped apples)
- 1/4 cup dried fruit/nuts (I used dried cranberries)
- Drizzle of honey to taste
- 1 egg, beaten
Preheat oven to 375. Line muffin pan with 12 foil or parchment liners.
In a large bowl, whisk milk, maple syrup, salt, cinnamon and oil/butter together. Add oats and any dried fruit you are using. Let soften for five minutes. Add remaining ingredients except for the egg. Taste the batter and add honey if desired for additional sweetness. Add egg and mix well. Batter will be very loose and wet.
Scoop batter evenly, filling each liner to the top (muffins will not rise much).
Bake on middle rack for 25-35 minutes until golden brown and set in the middle. Serve warm. Store cooled muffins in the refrigerator. Momables suggests freezing leftovers and re-warming as needed.