When I do my big freezer cooking day, I usually concentrate on making just dinners - enough to get us through two weeks. We are generally a cereal/frozen waffles/toast for breakfast kind of family, but I was getting a little tired of that. I also had about 6 over ripe bananas that I had to do something with.
I found the individual portioned baked oatmeal on pinterest and just decided to give it a whirl. I'd never made anything like that before, but it ended up being super easy. I think I expected them to turn out more like a granola bar/fiber bar, but they're a little softer/chewier than that. They are GOOD though, and my husband loves them, so that's a win.
One of the best parts about it is you can add any topping you want or none at all depending on what you/your family likes. And since it's just topping, you can make as many different ones as you like. I chose to use chocolate chips because that's what we like, but I think fruit would be really good too.
Some points about this recipe:
- The recipe says to use stevia or honey, and I used 1/2 cup honey because that's what I already had. It turned out great
- It's supposed to make 18 muffins, but I feel like I could have made more. Maybe 20? I had to bake the remainder of the batter in a casserole dish though because I ran out of paper liners.
- Speaking of paper liners, I wouldn't recommend them. I will get the foil ones next time I make these. They end of being kind of difficult to get out of the paper liner after sitting for a day.
- I might just stir the chocolate chips right into the batter next time, because I think that would be really good too. I just need to be careful about not going overboard on the chocolate because that can really add unnecessary calories.
- They freeze fabulously. After they cooled, I just threw a bunch into a gallon size freezer bag and popped them in the freezer (you might notice a few of them look a little freezer-y in the picture) and then I just take out a couple before I go to bed and they are perfect to eat the next morning!
- The breakdown for 18 muffins with chocolate chip topping: serving size: one muffin, 190 calories, 5g fat, 34g carb, 6g protein.
For the banana muffins, I took Skinnytaste's Low Fat Banana Nut Bread recipe, omitted the nuts, and turned it into muffins.
- Again, I will definitely use foil muffin liners next time. Why did I ever decide to buy paper ones?
- The recipe calls for 7 medium bananas; I used 5 large-ish ones and they turned out great.
- Since I was making muffins, I only baked each pan for 12-14 minutes or until the tops were golden.
- Made 24 muffins.
- Breakdown: serving size: 1 muffin, 111 calories, 2g fat, 22g carb, 2g protein.
Easy, healthy breakfast for the win!!