Baked Oatmeal Muffins

A couple of months ago I told you about a recipe for Oatmeal Cookie Pie, aka Baked Oatmeal.  I usually only make it on the weekends because it takes so long to bake (remember, I’m NOT a morning person). But, I had the idea that if I made the oatmeal in a muffin pan instead, it might bake more quickly. And, it worked out perfectly! I think that my kids even liked it better that way. And, it allowed me to sprinkle a few chocolate chips on top on some of the muffins as a treat.  

Baked Oatmeal Muffins

Oatmeal Filling:

½ cup applesauce

½ cup raw sugar (or white sugar)

2 eggs

1 cup milk

½ tsp. salt

1 Tbsp. baking powder

½ tsp. cinnamon

3 cups old fashioned oats

Stir together all ingredients and scoop into a greased muffin pan.

Topping:

½ tsp. cinnamon

2 Tbsp. raw sugar (or brown sugar)

Combine cinnamon and sugar and sprinkle over muffins. Cover, and refrigerate overnight, if desired. Place muffins in a cold oven, turn the heat to 350˚ and bake for 20-22 minutes, or until browned on the edges. Cool for 5 minutes, and remove from pan. Serve hot, as a muffin, or in a bowl with toppings (ie. milk, cream, maple syrup, cinnamon syrup, etc.).

Note: This recipe can be made up in advance, frozen and thawed before baking.

This post has been linked to Try New Adventures Thursday.