Once upon a time, when I had one child, I actually made fun breakfasts... We'd rotate between bagels, scrambled eggs, hard boiled eggs, oatmeal, and grits (and sometimes, I'd even make biscuits from scratch!). Now, with 3 children (4 and under...) mornings seem like a crazy grumpy time. The baby wants to be fed, the 4 year old is saying she's starving, and the 2 year old is busy picking out a warm winter outfit that he insists on wearing (on a 100 degree day no less). So when I found a recipe for individual baked oatmeal I thought it was such an awesome idea. Now we have something to break the monotony of the bowls of cereal! I had to buy a large thing of heavy cream for a pasta recipe (they were all out of the small things), so we've been eating our baked oatmeal with warm cream and my homemade peach spice honey. I haven't tried it yet, but the recipe claims you can freeze them and reheat as needed, which makes the idea even more awesome for us busy moms!Individual Baked Oatmeal
2 large eggs
1 T vanilla
1 C unsweetened applesauce
1 C maple syrup
1 ripe banana, mashed
1 C blueberries
5 C old fashioned quick oats
1 teas. salt
3 teas. baking powder
1/4 C ground flax seed
1 T cinnamon
2 1/2 C skim milk
1. Preheat oven to 350. Line 24 muffin cups with liners and spray with non-stick cooking spray.
2. In a large bowl, mix eggs, vanilla, applesauce and maple syrup together. Add the banana and blueberries.
3. In a separate bowl, mix together oats, salt, baking powder, flax seed and cinnamon. Add milk to dry mixture.
4. Combine oatmeal mixture with egg mixture. Fill muffin cups.
5. Bake 35 to 40 minutes or until set. Best eaten warm with milk served on top.
~Hyvee Seasons, Volume 6, Issue 4
