I decided that I would eat oatmeal for breakfast because I heard somewhere that it is beneficial in keeping cholesterol in the healthy range.
But I found out that I don't like the bother of having to make oatmeal every morning and the idea of the overly processed, rather disappointingly textured instant stuff -- well I just am not going there.
I did find a recipe for oatmeal muffins that I really like. It makes a dozen muffins, so they are ready for that many days in a row. I have one with my decaf and I have been enjoying the routine for quite some time now. I also heard having the same breakfast almost every day helped relieve the stress of decision making. I am NOT at my decision-making best first thing in the morning.
Sometimes I add blueberries, sometimes I chop up some dates and walnuts, add some apple chunks, and always add in some ground flaxseed.
Basic Oatmeal/Applesauce Muffins
Ingredients
- 1 1/2 cup oats
- 1 1/4 cup flour (I use 3/4 cup all purpose and 3/4 cup quinoa flour, makes for a light texture)
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup applesauce
- 1/2 cup milk
- 3 tablespoons oil
- 1/2 teaspoon vanilla extract
- 1 egg
- Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
- Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally "cut" the butter into the mixture. When you are done your streusel should resemble small crumbles.
- For the muffins, mix together dry ingredients: oats through salt.
- Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
- Use a large baking scoop to fill prepared muffin cups 3/4 full.
- Spring a generous amount of streusel on the top of each muffin.
- Bake at 400F for 15 to 18 minutes or until cooked through.
Oh wow! That sounds really delicious, Olga. We alternate between cooking the regular oatmeal on one day and cereal on another with bananas and blueberries.
ReplyDeleteDH and I eat some form of toasted artisan bread or one of my gluten free begals every morning for breakfast. But I try to eat at least one bowl of gluten free oatmeal (I add peanut butter and a dash of cinnamon sugar) each week as it is supposed to be good for you. But your muffins sound really delicious!
ReplyDeleteI choke down oatmeal once a week, for the reasons you mention. But oatmeal muffins? That sounds much better!
ReplyDeleteOoh they sound delirious and I like that the next 12 days are decision free. I'm a peanut butter toast person which is calling to me right now.
ReplyDeleteRecently I have mismanaged my bananas so I have been using the over ripe ones to make muffins. While not oatmeal, they do have half whole wheat flower, mashed banana, dried cranberries, and walnuts baked on the top. And they are delicious. Stored in the freezer, they are ready for whenever, sometimes even breakfast. :-)
ReplyDeleteI admit I'm one of those people who eat instant oatmeal on occasion. I tend to add dried fruit to it as well. My mom used to make a pot of oatmeal and it sat on the stove overnight. Not very appealing!
ReplyDeleteEnjoy your muffins!
That sounds like a great recipe. The applesauce will make it juicy and tasty. I usually eat granola bars, which consist of oatmeal, nuts, honey and fruit, sometimes chocolate.
ReplyDeleteI love both but have switched to a yougurt and berry breakfast. My gut seems to need the bacteria culture at this time.
ReplyDeleteSounds good! But where's the butter in the list of ingredients? And I'm a little confused if the oats on the ingredient list are in the flour mix for the muffin or just the topping? Sorry if I missed it - everyone else seems to get it. Thanks!
ReplyDeleteMary
Three T of oil, no butter! The oats go in the flour mix. I haven't ever used the streusel topping myself.
ReplyDeleteI guess I left off the ingredients for the streusel topping because I never used it. Sorry, Mary.
ReplyDelete