So the results from my annual medical check up were not all that great. My bad cholesterol is creeping up there in the numbers again and while there is cause for concern due to my family history with Diabetes, my doctor was reluctant to put me on anything. She preferred that I try to deal with the problem naturally. So you now that means I HAVE TO EAT MORE OATS.
Now I don’t know about you but oatmeal is freaking boring…yummy the way I make it of course…but boring. I hate having it every.single.day. but for good health it’s a small sacrifice. I looked online for Oatmeal recipes and came across this this recipe for baked Oatmeal.
I decided to try these muffins because, not only are they perfectly portioned and easy to grab and go, they’re freezable. I can make up a batch now and have breakfast covered for the next 18 days….aaaand I am one step closer to getting my health back on track. Win. Win. Win.
So you gather:
3 eggs
1 tablespoon vanilla extract
1 cup unsweetened applesauce
2 bananas*, sliced
1 cup fruit of your choice — I used frozen blueberries, dried cranberries and chocolate chips
5 cups old fashioned oats
1 teaspoon salt
3 teaspoons baking powder
1/2 cup flax seed, milled
1 tablespoon cinnamon
2 1/2 cup low fat milk
*The original recipe called for Stevia and Brown Sugar. I left these out and used 2 bananas instead.
Preheat oven to 350 degrees.
In a large bowl, mix eggs, vanilla, applesauce, bananas, and other fruit of your choice. Since I was using blueberries, cranberries and chocolate chips I made the basic batter, separated it into 3 bowls and then added the fruit and chips.
In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
Then you dump dry ingredients into wet ingredients; mix well. Pour in milk and stir until everything is nicely combined.
You can spray one 12 and one 6 cup muffin tin with cooking spray or use cupcake liners. I used good old parchment paper which I cut into squares and lined my tins. They work just as well as cupcake liners. Best part…minimal clean up.
Scoop mixture evenly into muffin cups.
Bake 35-40 minutes or until the center of each muffin is set.
Cool and enjoy — or freeze them. Totally up to you.
My kitchen smells awesome. I had a chocolate chip muffin…it was still warm on the inside and it was heavenly. I do believe I have found an excellent way to curb my chocolate cravings and not feel too guilty about it. I have to take another blood test in six months to see how things are going cholesterol wise so hopefully with recipes like this I should be well on the road to great health soon enough.
If you decide to try this recipe please feel free to come back and link up in the comments.
Gather
