INDIVIDUAL BAKED OATMEAL for the freezer.
We've talked about baked oatmeal before and how delicious it is! I gave a recipe I found a bit of a makeover to make it dairy free and to use coconut sugar instead of a refined sugar. These can be topped with whatever topping you like - my kids like blueberries, chocolate chips, plain, and dried cranberries. We make a double batch and make a variety.
¼ c. oil (coconut or canola)
½ c. applesauce
1½ c. unsweetened almond milk
2 tsp. vanilla extract
½ tsp. salt
1 tbsp. ground cinnamon
3 c. old fashioned oats
1/2 c. coconut sugar
2 tsp. baking powder
Preheat oven to 350 degrees. Line muffin tins with cupcake papers.
Combine first 4 ingredients in a liquid measuring cup. Mix remaining ingredients in a mixing bowl. Pour liquids over the oatmeal mixture and stir until combined. Place about 1/4 c. into each muffin section. Bake for 20-30 minutes until bake through. Cool and freeze. Warm in microwave for a quick, on-the-go breakfast.
These would be great topped with a little greek yogurt or even peanut butter!
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