Thursday, June 4, 2015

To-Go Oatmeal Breakfast Muffins

Credit goes to 
Ok, so I have the first recipe for you guys and it's perfect. Delicious, easy, filling and best of all, very portable. And they're good hot or cold, plus they freeze well (to thaw, just leave in the fridge overnight).

I adapted the original recipe from HERE: 
But I've written with the adaption below for your conveinance. Note: you can mix everything up the night before making these and leave 'em in the fridge- just make sure you use baking cups for this one.

  • 2 eggs
  • ¼ cup canola oil
  • 1 cup packed brown sugar
  • 1 cup applesauce
  • 1½ cups skim milk (or whatever milk you like)
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 1 tbsp. ground cinnamon
  • 3 cups old fashioned rolled oats
  • 2 tsp. baking powder
  • fruit
    nuts (crushed or minced)
  • 2-3 scoops protein powder
  • 1 scoop chia seeds

Directions: 1. Preheat oven to 350 degrees and line a 16 count muffin tin. 2. In a large bowl, mix together all ingredients (except fruit and nuts) until well combined. Spoon into baking cups. Push aprox. 1 tablespoon each of nuts and fruit into each muffin. (see link above) 3. Bake for 30 min, then let stand for 5 min. Store in an air tight container or if freezing, in a ziploc bag.

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