I rarely break from my usual breakfast of a 3 egg omelette, bowl of porridge and a piece of fruit but I have to say these little Baked Oat Breakfast Muffins were a welcome change and also a perfect snack to take with me to training. You can pimp them with dark chocolate chips, blueberries, or your favourite dried fruit, so you can tailor the flavour to what ever you like most, but the base ingredients don’t need to change so it’s a wonderfully versatile recipe.
You could also add or change the spices, for example adding 1/2 a teaspoon of nutmeg to the cinnamon makes them tastes really Christmassy. Equally you can add some fruit juice or zest, for example the zest of 1/2 an orange and a few tablespoons of the juice makes some really fragrant orange flavoured muffins. Seriously have a play and let me know what flavour works for you.
Baked Oat Breakfast Muffins Recipe
- 3 cups oats
- 1 tsp. ground cinnamon
- 1 teaspoon baking powder
- 2 bananas
- 2 eggs
- 1 cup milk
- ¼ cup honey
- ¼ cup melted coconut oil
- 1 cup dark chocolate chips / blueberries / favourite dried fruit
- Preheat oven to 200 degrees C.
- In a large bowl combine the rolled oats, cinnamon and baking powder. Set aside.
- Crack the 2 eggs into another bowl. Whisk with the honey and mashed banana.
- Slowly whisk in the milk and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir.
- Slowly stir in the chocolate chips or fruit.
- Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Bake for 30 minutes or until the tops are golden.
- Leave to cool for 5 minutes. Store in an air tight tin.
The only thing these Baked Oat Breakfast Muffins are missing is perhaps a little drizzle of dark chocolate over the top of them. Stack them tall and demolish them quickly before your family and friends finish them all.