In my kitchen pantry there is always jars and packets that have been there longer than the rest. After the Holidays, February is the perfect time to do something about it. It would be a shame if I didn't end up doing anything with them. The item I came across that seemed to be the perfect ingredient to come up with a few simple recipes was Oats. I am always in need of changing it up for breakfast. Who knew left over packet oats could create help create some of my family's favorite morning eats.
Fruit and Oak Muffins
old-fashioned rolled oats: the larger flakes of old-fashioned oats can better absorb liquid ingredients and bake into a muffin shape. I don’t recommend using quick or steel-cut oats.
baking powder: a leavening agent that gives these muffins a little lift.
salt: enhances the flavor of the other ingredients.
cinnamon: adds a little spice to these hearty baked oatmeal muffins!
butter: adds moisture and delicious butter flavor.
milk: use regular milk or any of your favorite non-dairy alternatives.
egg: helps to bind the ingredients.
maple syrup: sweetens the batter. You can also use honey.
fresh fruit: freshly chopped apples, pears, bananas or frozen berries will work.
dried fruit or nuts: these are optional but add great texture and flavor.
Get the oven hot. Preheat the oven to 375F and line a muffin pan with 12 paper or silicone liners. Combine the dry ingredients. In a large bowl, stir the oats with the baking powder, salt, cinnamon, and fruit/nuts- if using. Adding the fruit into the dry ingredients helps prevent it from sinking to the bottom of the muffin while baking. Make the batter. In a separate medium bowl, whisk the melted butter, milk, egg, and maple syrup until smooth. Add the wet ingredients into the dry ingredients and stir to combine. Distribute the oat batter.
Fill each muffin cup with oat batter. You can fill these a little more than ¾th of the way since this recipe has no flour. Top each muffin with additional fruit and nuts, if desired. Bake until golden brown. These oatmeal muffins will need 25 to 3o minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove the muffins from the pan and allow them to cool 5 minutes before serving.
Honey Oat Crumble
6 cups apples chopped into 1-inch pieces, skins on (about 6 medium apples)
1 tsp ground cinnamon
1/3 cup unsalted butter, softened
1/4 cup liquid honey
2 cups quick-cooking oats
1/4 tsp salt
Preheat the oven to 350°F/180°C. Toss the apple pieces with the cinnamon and spread them out in a greased 9 x 9 baking dish. In a medium mixing bowl, cream the butter and honey with a fork. Add the oats and salt and continue mixing with the fork until evenly combined. Spread the crumble topping evenly over the apples. Bake for 50-55 minutes until the apples are soft and the crumble is golden.
Try your crumble on its own or with a splash of cold milk or cool, creamy yogurt.
Banana Oat Smoothie
1/4 cup old-fashioned rolled oats
1/2 cup plain low-fat yogurt
1 banana, cut into thirds
1/2 cup milk of your choice
2 teaspoons honey
1/4 teaspoon ground cinnamon
In a blender, combine oats, yogurt, banana, milk, honey, and cinnamon; puree until smooth. Serve immediately.