I'm not sure where I came across this recipe originally, but I'm glad I found it at this website! Although I definitely love the summer porridge oatmeal in the mason jars I make (which I make frequently), I'm getting a little tired of eating it that way. So I was excited to try making these for breakfast and have them in the freezer ready for the morning!
I can't say how they are frozen yet (I'll update once I do), but out of the oven, these are fabulous! So sweet, so filling, so good. I added chopped almonds and some semi-sweet chocolate chips to my oatmeal. It is delicious!!
By the way, I halved this recipe and it made 15 large muffins. A regular batch would put a lot of breakfasts into your freezer!
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
1/2 cup honey
5 cups, Old Fashioned rolled oats
1/4 cup chia seeds
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2 3/4 cups milk
Optional toppings: raisins, walnuts, chocolate chips
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, chia seeds, cinnamon, baking powder, salt and mix well with wet ingredients. Add milk and combine.
Spray 18 muffin tins with cooking spray or use cupcake liners. Divide mixture into the muffin tins. Add toppings and push down slightly into the batter.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.
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