Individual Baked Oatmeal

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Most days I eat breakfast at school. I have to sit with the kids at breakfast time so I figure I might as well eat with them too. Mostly I have two pieces of whole wheat toast which costs a whopping 35 cents. On the days they have cinnamon rolls or coffee cake I’ll get that instead.

However, on days when I just eat toast I often start getting hungry around 10:30 and my lunch isn’t until 12 so I end up snacking. I’ve been trying to find something I can make at home but eat at work that still fills me up.

Last year I started making baked oatmeal which was filling and nutritious. The only problem was it was messy and I had to put it in a container and it was just a pain. So thinking about my problem I decided to bake the oatmeal in muffin tins so I could just reheat them on a napkin and carry them to the cafeteria in the morning.

The best part about these baked oatmeal bites is that you can make multiple flavors since they are individual servings. I ended up making 1/3 of them mixed berry, 1/3 banana nut, and 1/3 spiced cranberry. They were awesome and each one comes in around 88 calories. I’ve been taking 2 to work with me each day. I have one at 8:30 with my students then another at 10:30 and then I’m set until lunch. Plus it’s less than 180 calories which is perfect for breakfast!

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Individual Baked Oatmeal

Yield: 12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Delicious baked oatmeal made in individual portions and transformed into your favorite: banana nut, mixed berry, or spiced cranberry.

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Ingredients

For the Oatmeal:

• 2 c. old fashioned oats
• 1 c. low fat milk
• 2 eggs
• 1 Tablespoon vanilla
• 3 Tablespoons brown sugar
• 3 Tablespoons flax seed
• 1 teaspoon sea salt

For the spiced cranberry:

• ¼ c. dried cranberries
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg

For the banana nut:

• ½ banana, cut in thin slices then each slice cut into quarters
• 3 Tablespoons pecan, chopped

For the mixed berry:

• 1/3 c. fresh or frozen mixed berries, chopped

Instructions

1. Preheat the oven to 375 degrees. Line a muffin tin with 12 cupcake liners.
2. In a large bowl combine the oats, milk, eggs, and vanilla. Mix well.
3. Add in the brown sugar, flax seeds, and salt and stir until well combined.
4. Divide the oatmeal into 3 bowls. Add the spiced cranberry ingredients to one bowl and mix, add the banana nut ingredients to a second bowl and mix, and add the mixed berries to a third bowl and mix.
5. Divide each batter into 4 muffin cups.
6. Bake for 20-25 minutes or until golden brown.
7. Allow to cool completely then store in the refrigerator for up to 5 days.

Notes

A Hezzi-D original recipe