Monday, February 4, 2013

Baked Oatmeal

It's time for another Secret Recipe Club reveal, which means I was introduced to another wonderful blog filled with mouthwatering recipes.

This month I was partnered with Tessa over at the Cookin' Chemist.  She has a lot of recipes on her site which made the selection difficult.  The recipe index is nicely organized and made the selection process a little easier.  I decided to go with something for breakfast, but even after narrowing it down to breakfast items I still had over 30 different recipes to choose from.

The final decision was based on the fact that I had one, and only one, ripe banana on my counter.  When I came across her recipe for Baked Oatmeal To Go I knew I had found the recipe.

This is a super easy recipe that can be made up quickly the night before or even in the morning.  Tess uses a food processor to blend the liquid ingredients, but I made it in just one bowl which speeds up the clean-up process and still results in a great final product.  I didn't make this batch with the kids, but suspect it would be a great recipe to get them involved with.  If you don't use the food process there is a lot of hands on activity that would be very enjoyable and easy for them to do.  Plus they can add their favorite mix-ins - I did pecans in mine, Tess used blueberries in her recipe, but any nut or berry, fresh, frozen or dried, would be great -  which would allow more hands-on involvement 

The muffins are very filling  and provide a great source of energy to start the day.  There is a nice hint of sweetness, but nothing over the top.  Perfect for grabbing on your way out the door for work or school.  I highly recommend making a batch for yourself and while your waiting for them to come out of the oven go check out some more of Tess's recipes.

Baked Oatmeal (from the Cookin' Chemist)

1 over ripe banana
1 cup applesauce
1 egg
1 1/4 cups Almond milk (any type of milk will work)
2 Tbsp. honey
1 tsp. vanilla
2 1/2 cups old fashioned oats
2 Tbsp. ground flax seed
2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup pecans roughly chopped (or your favorite mix-in blueberries, dried fruit)
2 Tbsp. maple sugar (optional)

Preheat oven to 350.  Line 12 muffin cups with paper liners.

In large mixing bowl mash banana  until smooth. Add applesauce, egg, milk, honey and vanilla stir until combined.  Add oats, flax seed, cinnamon, nutmeg, baking powder salts and pecans, mix until combined.
Using a large scoop fill muffin cups, muffins will not rise while baking so fill the cups to the top or desired size. Sprinkle tops of muffins with maple sugar.  Place in oven, bake for 25-30 minutes.


  1. what an interesting recipe! Maybe I could use some of that oatmeal I never get around to use...

  2. What a great breakfast, perfect to grab and go.

    If you haven't already, I'd love for you to check out my SRC entry Lemon Almond Biscotti.


  3. Hi Kim, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  4. what a perfect on the go breakfast!

  5. What a great way to serve oatmeal. Pecans, cranberries, blueberries would all be tasty in these!!

  6. What a great way to have oatmeal - especially on the go! :)