Shalom's Cottage Home Blog

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Rock Island, IL, United States
Hi, I'm Shalom. Artist, crafter, gardener, flea market enthusiast, bargain hunter, and lover of flavor. Welcome to my journey!

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Thursday, April 24, 2014

Baked Banana-Berry Oatmeal To-Go Cups

Yesterday, I had some very ripe bananas I needed to use up and it was a cool, rainy day - perfect for baking. I wanted something a little heartier than banana bread and I didn't want to have to go shopping for any special ingredients. I'd made baked oatmeal using this recipe before, but both my husband and I thought they were a little bland. So I decided to try my own adaptation, adding back in some traditional baking ingredients to give the oatmeal that little extra punch of flavor and sweetness it needed to be just right. We both loved them!! They are easy to store for a quick, protein-packed breakfast on the go and they re-heat easily in the microwave. I prefer mine warm, with just a dab of butter on top. Below is my version of the recipe.
(Yield: Approximately 24)

• 3-4 Ripe Bananas, mashed
• 1 cup Milk of your choice...I used whole milk
• 2 Eggs
• 1 tblsp Baking Powder
• 1 tsp Cinnamon
• 3/4 cup Sugar...or sweetener of your choice, adjust amount to personal taste
• 3 tblsp Butter, melted...optional, but adds a lot of flavor
• 3 cups+ dry Oatmeal...'quick cooking' will be smoother, 'old fashioned' will be grainier once baked
• 1-2 cups frozen Blueberries (not thawed)

Preheat oven to 375 degrees. Spray muffin liners or muffin pan with non-stick cooking spray.

Mix Bananas, Milk & Eggs. Add Baking Powder, Cinnamon, Sugar & Butter. Mix well. Add 3 cups oatmeal and mix well. If batter is runny, add more as needed (should not be stiff, but easy to scoop up with a spoon). Fold in frozen Blueberries.

Spoon batter into muffin tins (they should be just about full, as they will not rise much at all during baking). Bake 25-30 minutes or until golden brown on top. Allow to cool slightly before removing liners.


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