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gluten_freeMy recipe for baked oatmeal cups has changed a lot since I first posted it, but the other day I forgot to put the sugar in and accidentally stumbled onto something great for me, a person who doesn't tolerate sugar well in the mornings. These are sweetened only by applesauce, have a soft, chewy texture, and make a nice breakfast or snack.
Ingredients:
2 cups rolled oats (222 g)
1/2 cup oat flour (50 g)
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup unsweetened applesauce (200 g)
1/4 cup water (55 g)
2 Tbsp oil (27 g)
1 Tbsp vanilla extract
2 cups frozen raspberries (200 g)
Time: 10 minutes of prep and 30 to cook.
Tools: Bowl. Spoon. Muffin pan.
Instructions:
1. Preheat your oven to 350°F and put twelve paper muffin cups in your muffin tin.
2. Mix the dry ingredients together. Then dump all the wet ingredients on top and stir until there are no dry spots. Batter will be gloopy. Throw in the raspberries last and stir to distribute.
3. Put about 1/4 cup of batter into each muffin cup. These don't rise much so you can fill them nearly to the top.
4. Cook for 25-30 minutes in the center of the oven, turning the pan after 15 minutes. They're done when you push on their little heads and they have a bit of a bounce to them.
5. Remove from the oven. Let them sit in the tin for a minute or two, then remove them to a cooling rack. The bottoms will feel damp and maybe a little undercooked. Just let them rest for 15-30 minutes and they'll solidify. Just like oatmeal.
6. Eat hot, warmish, or cold. I like them hot and give them a little zap in the microwave if eating leftovers.
7. Store in an airtight container on the counter for a day or two, in the fridge for more days, or in the freezer forever. Just wait until they've cooled completely before sticking them in the freezer.
Makes 12 stubby muffins.
Notes: I cook these using my scale so I go by grams; the volume amounts are approximate, but close enough. This is not rocket science.
Variations: Obviously you can put any kind of fruit or nuts or (pre-cooked) sausage or (pre-cooked) bacon in here that you like. You might just need to fiddle with the cook times or the liquids to get the texture you want. I like mine kind of mushy and this recipe provides a soft oatmeal-in-a-cup experience. If you want firmer oats, you can cut down on the water and the cook time. Just experiment until you hit something you like. You really can't go wrong here. As I proved by accidentally forgetting to put in the sugar.
Questions? Ask 'em!
Ingredients:
2 cups rolled oats (222 g)
1/2 cup oat flour (50 g)
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup unsweetened applesauce (200 g)
1/4 cup water (55 g)
2 Tbsp oil (27 g)
1 Tbsp vanilla extract
2 cups frozen raspberries (200 g)
Time: 10 minutes of prep and 30 to cook.
Tools: Bowl. Spoon. Muffin pan.
Instructions:
1. Preheat your oven to 350°F and put twelve paper muffin cups in your muffin tin.
2. Mix the dry ingredients together. Then dump all the wet ingredients on top and stir until there are no dry spots. Batter will be gloopy. Throw in the raspberries last and stir to distribute.
3. Put about 1/4 cup of batter into each muffin cup. These don't rise much so you can fill them nearly to the top.
4. Cook for 25-30 minutes in the center of the oven, turning the pan after 15 minutes. They're done when you push on their little heads and they have a bit of a bounce to them.
5. Remove from the oven. Let them sit in the tin for a minute or two, then remove them to a cooling rack. The bottoms will feel damp and maybe a little undercooked. Just let them rest for 15-30 minutes and they'll solidify. Just like oatmeal.
6. Eat hot, warmish, or cold. I like them hot and give them a little zap in the microwave if eating leftovers.
7. Store in an airtight container on the counter for a day or two, in the fridge for more days, or in the freezer forever. Just wait until they've cooled completely before sticking them in the freezer.
Makes 12 stubby muffins.
Notes: I cook these using my scale so I go by grams; the volume amounts are approximate, but close enough. This is not rocket science.
Variations: Obviously you can put any kind of fruit or nuts or (pre-cooked) sausage or (pre-cooked) bacon in here that you like. You might just need to fiddle with the cook times or the liquids to get the texture you want. I like mine kind of mushy and this recipe provides a soft oatmeal-in-a-cup experience. If you want firmer oats, you can cut down on the water and the cook time. Just experiment until you hit something you like. You really can't go wrong here. As I proved by accidentally forgetting to put in the sugar.
Questions? Ask 'em!