Old-fashioned oats are baked in a muffin tin with apples, nuts, and spices to create a tasty breakfast that can be eaten immediately or frozen and reheated as needed.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
12
Yield:
12 muffin-size portions
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

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  • Mix almond milk, applesauce, apple, raisins, pecans, flax meal, eggs, brown sugar, cinnamon, and nutmeg together in a bowl; stir in oats until well mixed. Let sit for 5 minutes. Scoop mixture into the prepared muffin cups using an ice cream scoop.

  • Bake in the preheated oven until lightly browned, about 20 minutes. Let oatmeal sit in muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

I like to make large batches, let them cool completely, and freeze them. If I pop a frozen one in the microwave for 1.5 minutes, I have a deliciously healthy breakfast ready in no time!

Nutrition Facts

196 calories; protein 5g; carbohydrates 28.2g; fat 8g; cholesterol 31mg; sodium 36.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/20/2018
Didn't follow exactly, but because there is only 1 review at the moment I thought this might be helpful. First time (based on what I had on hand): Substituted walnuts for pecans, chia seeds for flax, milk for almond milk. Cook time double. My family did not care for the texture. The flavor was good though, and I liked the healthy ingredients, so decided to give it a second try. Second time, to make it less chunky: Substituted peanut butter for pecans, 1 additional cup apple sauce for apples and raisins, milk for almond milk. Cook time double. It went over a bit better with everyone, but still wasn't a hit. That said, I kept eating them, so there was certainly something appealing about it. I think it may be that we don't care for the texture of baked oatmeal--we usually eat regular oatmeal or overnight oats. I'm pretty confident even if we had followed the recipe perfectly, it wouldn't have been better received because of the texture. That's why I took off a star. However, 4 stars for a good flavor, for being healthy, and for enjoying them myself. I thought they were best fully cooled and the next day--didn't last past that :-) I would say it's worth a try if the ingredients look good to you. Thanks for sharing! Read More
(4)

Most helpful critical review

Rating: 3 stars
02/03/2019
I did not care for them too much but I am trying to eat more healthy so it is a process. I made a half batch and made mini muffins so I got 24 approx. 50 calorie muffins. Cooked for 13 minutes and as others did I did substitute walnuts as that is what I had on hand. I may try with double apple and double spices if I make them again. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/20/2018
Didn't follow exactly, but because there is only 1 review at the moment I thought this might be helpful. First time (based on what I had on hand): Substituted walnuts for pecans, chia seeds for flax, milk for almond milk. Cook time double. My family did not care for the texture. The flavor was good though, and I liked the healthy ingredients, so decided to give it a second try. Second time, to make it less chunky: Substituted peanut butter for pecans, 1 additional cup apple sauce for apples and raisins, milk for almond milk. Cook time double. It went over a bit better with everyone, but still wasn't a hit. That said, I kept eating them, so there was certainly something appealing about it. I think it may be that we don't care for the texture of baked oatmeal--we usually eat regular oatmeal or overnight oats. I'm pretty confident even if we had followed the recipe perfectly, it wouldn't have been better received because of the texture. That's why I took off a star. However, 4 stars for a good flavor, for being healthy, and for enjoying them myself. I thought they were best fully cooled and the next day--didn't last past that :-) I would say it's worth a try if the ingredients look good to you. Thanks for sharing! Read More
(4)
Rating: 5 stars
07/12/2017
OMG- I think I found my baking twin. I have made many different muffins, and usually had to substitute some ingredients for healthier option. This recipe; I followed exactly. These muffins are so moist and so delicious that I can't wait to share them! Read More
(3)
Rating: 3 stars
02/03/2019
I did not care for them too much but I am trying to eat more healthy so it is a process. I made a half batch and made mini muffins so I got 24 approx. 50 calorie muffins. Cooked for 13 minutes and as others did I did substitute walnuts as that is what I had on hand. I may try with double apple and double spices if I make them again. Read More
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Rating: 4 stars
10/27/2018
I used walnuts instead of pecans because that s what I had. I also substituted apple butter for 1/2 the applesauce and 3 Tbls. of blue agave syrup for the brown sugar. Also I baked in a 11 x 7 pan for 30 minutes and cut into 12 squares and froze in individual servings to warm up later. I really liked it but I gave it 4 stars because I feel is still needs something. Read More
Rating: 4 stars
02/03/2021
We like them cold better than hot. Perfect for a make-ahead meal plan, to take to work to add a healthy carb to your diet. I'm about ready to make my second batch! Read More
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