For a few weeks I was constantly making pancakes… they were healthy, but I got a bit tired of them, and having to stand over a hot stove in order to make them in the already hot weather was becoming a bit of an unpleasant task. I’ve been switching to baked things, where I can just let them do their thing with no flipping and hanging around the stove involved. These baked oatmeal muffin type of things are pretty fast to make, aside from baking, which does take a little bit of time, so I would make these ahead of time and keep them in the fridge (or freezer if you make a bunch) and just heat them up for a few minutes in the oven when you want to eat one. They are also very good cold/room temperature, and great as an on-the-go breakfast.
I’m almost certain these taste better than the photos I took of them. They are really tasty and moist. I should have been a little more creative and added in some fruit for colour and to make the images a little more dynamic. 😛
- 1 cup rolled oats (I used gluten-free oats)
- ½ tsp cinnamon
- pinch of sea salt
- ½ tsp baking powder
- 3 tbsp unsweetened applesauce
- 1 very ripe banana, mashed
- ¾ cup unsweetened almond milk
- handful of raisins, dried cranberries, dried blueberries, pepitas, sunflower seeds, shredded coconut
- ¼ cup blueberries, fresh or frozen (optional, but I usually throw these in if I have frozen blueberries in the freezer)
- 1 tbs mini vegan chocolate chips / carob chips (optional, but kinda nice! ;))
- Bake for 30-40 minutes
- Preheat oven to 350F.
- Get out a bowl and add in the banana and mash. Then add in the rest of the ingredients and mix well. I baked my oat mixture in a silicone muffin tray, but you could also use a few ramekins or a small loaf pan, but the cooking time may differ slightly. I let the mixture sit for a few minutes while the oven finishes heating up.
- Scoop mixture into muffin tray and pat down slightly. I used around 2 heaping tablespoons for eat oatmeal serving. Bake for around 35 minutes. Allow to cool slightly before transferring to a cooling rack. When they have fully cooled, then transfer them for an airtight container and store in the fridge (or freezer). I like to eat these with a small bit of Soy-Free Earth Balance spread, vegan cream cheese, natural peanut butter, jam...and with some sliced fresh fruit of some kinds.