I normally don’t eat anything muffin-like because of food allergies, but I came across a recipe for personal-sized baked oatmeal on Pinterest and thought I’d give these a try. I’m always looking for healthy snacks for the kids to eat and to take on our camping trips. The recipe claimed that kids would like them. As I thought about it, I knew my kids would not like these, but my husband might. I was right, I think? He claims they make the coffee at work taste good, so I’m sure they’ll even make camping coffee taste good. And, they are gluten and dairy-free, so I can eat them too. With oat flour instead of rolled oats and blueberries inside, my kids would love these (as blueberry muffins). I’ll try that next month after taking them blueberry picking. As for now, here is my version of baked oatmeal that leaves out applesauce, adds almond milk, uses alternate sweeteners and taste great with hot coffee or tea anytime of the day! They are both gluten and lactose-free. You can make them ahead of time with energy bars to have healthy snacks while you camp and have more time to explore with your family.
- 2 eggs
- 1 mashed banana
- 1/2 cup honey, agave nectar, maple syrup (stevia drops to taste)
- 1/2 almond milk
- 1 tbsp ground cinnamon
- 1 tbsp brown sugar
- 1 tbsp baking powder
- 2 tsp pure vanilla
- 3 1/2 cups rolled oats
Preheat oven to 350 degrees.
Mix eggs, vanilla, banana, and honey together in a bowl.
Mix oats, baking powder, cinnamon, and brown sugar with wet ingredients.
Pour in milk and combine.
Grease muffin pan with butter or olive oil and then press mixture evenly into muffin cups.
Bake 25 minutes, add toppings of choice (I used pecans, craisins, and dark chocolate chips), and ENJOY!
*These are gluten and lactose free! Leave out the eggs and add almond butter, etc. for a vegan version. Dehydrate them at 175 degrees for 45 minutes for a raw version.