I figured that finding a breakfast that was full of whole grains, yet was quick enough for us both to grab while running out the door to class would be easy enough. Oatmeal! Quick, filling, and full of whole grainy goodness.
Well, BF thinks oatmeal is mush. And paste. But he eats oatmeal cookies. I tried a baked oatmeal in a muffin tin to end up somewhere between an oatmeal muffin and cookie, but much less sugar.
These are also great breakfast food for the List we are trying to stick to. It’s a serving of both whole grains and fruit. Pretty tasty too, I might add, although next time I might add a little extra honey…
Baked Apple Raisin Oatmeal
- 1 cup of Old Fashioned Oats ( This would probably work with quick oats as well, but it would probably get a little mushier on the inside)
- 2 Teaspoons of Cinnamon
- 1/2 Teaspoon of Cloves
- 1/2 Teaspoon of Cocoa powder (you can’t taste it, but I think it gives the oatmeal a nice rich flavor)
- 1/2 Teaspoon of Baking Powder
- 1 Cup of Skim Milk
- 1 Egg
- 3 Tablespoons of Honey
- 2 Tablespoon of melted Unsalted Butter
- 2 Teaspoons of Vanilla
- 1 Small Apple, Peeled and Chopped
- 1/2 a Cup or so of Raisins (I don’t care for raisins, and BF thinks I am stingy with them. Your mileage may very)
Preheat oven to 375 degrees and spray a muffin tin with non-stick cooking spray, or just butter it.
Mix all of your wet ingredients in a bowl, and mix well. Milk, egg, vanilla, honey, and melted butter.
Now combine the wet and dry ingredients well.
Evenly distribute the apples and raisins in the bottom of your muffin tin.
Pour the oatmeal mixture evenly into the muffin tins.
Bake for 15-20 minutes until the oats are set and starting to become a nice golden color on the top. This will give you a nice, muffiny texture. If you would like a texture closer to that of a granola bar, just cook a little longer. Just be warned that they do continue to firm up after you remove them from the oven. Too much longer and you will have made some delicious oatmeal rocks.