Oats to-go

Oats to-go

Finally my internet is back on! Here’s my New Food Friday blogpost….

Turns I needed more than a day to get back on my feet. A big help was the baking I did today though – baking usually gets me out of any low I’m in. It forces me to focus on very basic stuff like measuring out ingredients, whisking, folding, and pouring and that takes my mind off of other things. Plus, it makes our house smell nice: bonus!

Today I made a breakfast to-go: baked oatmeal muffins. I pinned this baked oatmeal recipe some time ago already but the recipe calls for butter and cream and I was looking for something a little lighter. Some browsing on Pinterest brought up this recipe which is also an oatmeal bake but instead of a dish you make little individual muffin sized cakes. Love that! The recipe is also little lighter. Though it still calls for a cup of brown sugar for only 16 muffins, I figured I could just half that.

Here are the ingredients I used:


The recipe calls for rolled oats. Yes, those are instant oats in the picture. I had a little brain freeze when putting together the ingredients for this picture and got out those instead of the rolled oats. Here are the rolled oats that I actually used to make my baked oats to-go:

rolled oats

Besides oats I used:

  • brown sugar
  • sun flower oil
  • eggs
  • milk
  • cinnamon
  • applesauce
  • vanilla
  • baking powder
  • several different toppings: almonds, walnuts, hazelnuts, seeds, dried cranberries, raisins and berries

First, I made the basic recipe with two eggs…


…and added to that: a 1/4 cup of oil…


…brown sugar…

brown sugar(I used half a cup, the recipe calls for 1 whole cup. You also add applesauce as a sweetener so I thought this was plenty.)

…1/2 cup of apple sauce…appelsauce

…1 1/2 cup of milk…


…vanilla (2tsp)…


…salt (1/2 tsp)…


…and cinnamon (1 tblsp).


I mixed well until everything was combined and the sugar had dissolved.

mix well

Then I added the oats (3 cups)…

rolled oats2

…and baking powder (2 tsp)…

baking powder

…and mixed again. The batter smelled just like apple pie – delicious!

I lined a muffin tin with paper muffin cases…

cupcake liners

…put a 1/4 cup of the mixture in each muffin case…

fill cases

…and added my toppings:

berries, nuts, cranberries, raisins

From left to right I used these combinations:

  • red berries
  • walnuts and hazelnuts
  • cranberries with almonds
  • raisins with seeds

I put them in a preheated (180 degrees Celsius) oven and after 30 minutes, they were done!


I’m enjoying one now, warm out of the oven, while I’m typing this: it tastes great and they’re very filling – perfect breakfast! (or, as it turns out, late night blog writing fuel….)

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