Okay so oatmeal is probably not the super star of everyone's menu plan. At my house for a healthy breakfast it is. Baked oatmeal, oatmeal muffins for oats to go and overnight oatmeal are the top breakfast treats in these parts. I love make ahead breakfast food. It helps to have something ready for those early risers...those chipper, whistling Morning Glories.
Honestly, grits used to rule the roost. As in grits and eggs, grits and croakers (those are fish we'd catch early summer mornings) or grillades and grits. My dad's specialty was leftover steak heated in the skillet and served up with grits. Then I started reading about all the healthy benefits of oatmeal and changed this Southern girl's menu plan. Oats it is!
Here is a great recipe for oatmeal muffins to go, I've adapted from a recipe found on the Sugar Free Mom.com blog....
2 cups applesauce, unsweetened
5 cups rolled oats
1 - 2 bananas mashed
2 1/4 cup lowfat milk
1 Tblsp chia seeds
1 cup honey
1 tsp salt
3 tsp baking powder
1 Tblsp cinnamon
1 tsp vanilla extract
1 Tblsp frozen berry combo or fresh berries of your choice
dark chocolate chips, pecans and coconut flakes, unsweetened
Preheat oven to 350 degrees
Mix eggs, vanilla, applesauce, bananas and berries and honey
Add in oats, salt, baking powder, chia seeds, and cinnamon
Mix well with wet ingredients, add milk and mix again
Fill muffin tins lined with paper liners or spray with no stick spray with batter
Top with dark chocolate chips, pecans and coconut flakes
Bake 35 minutes or until toothpick inserted in muffins comes out clean
Serve warm and put any leftovers in freezer bags for take and bake breakfasts during the week.