We are big fans of breakfast around here – it’s crazy to think that there were years (years!!!) when I was growing up that I just couldn’t eat breakfast. Now, if I don’t have food (and coffee) before I try to do something in the morning, I might as well be sleeping.
We cycle through our go-to breakfasts every week or so — breakfast sandwiches (sometimes on homemade English muffins), breakfast burritos (sometimes with homemade tortillas), oatmeal, or something even quicker, like multi-grain muffins or baked oatmeal cups.
I’ve made baked oatmeal using a couple different recipes, but I like the most recent version the best. These muffins are sweet, have texture, and are a definite treat. Of course, you could bake the oatmeal in a pan and scoop it, but cups are much easier for us to store and serve. The key is to make these on a Sunday (or Monday, if you have a three day weekend), and then they are ready to go for the rest of the work week.
Baked Oatmeal Cups (adapted from Baked Oatmeal II on Allrecipes.com)
- 2 cups granola** (I used maple pumpkin seed cranberry)
- 1 cup old-fashioned oats
- 1 cup sugar (maple or brown) — UPDATE – Next time I make these, I’ll cut this amount in half.
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs, beaten
- 1/2 cup melted butter or margarine
- 2 teaspoons vanilla extract
- 1/4 cup golden raisins
**If your granola does not have nuts and/or dried fruit, you should supplement the mix with a handful of one of both
- Preheat oven to 350F.
- Mix everything together in a bowl.
- Spoon carefully into lined muffin tins (10-14 muffins depending on size of cup).
- Bake for 30-35 mins, or until toothpick comes out clean.
Store any leftovers in the fridge, and warm 1-2 cups for 10-15 seconds in the micro when you are ready to eat.