Baked Oatmeal Cups

Make-ahead breakfasts take the pressure off at mealtime.

Baked Oatmeal Cups, Image by Rachel Johnson

For a shortcut, premake breakfast. Baked Oatmeal Cups are an easy and healthy way to start the day.

Makes: 12

Total time: 50 minutes

Cooking spray

2 large eggs

1½ cups whole milk (or alternative milk)

½ cup unsweetened applesauce

2 tablespoons unsalted butter, melted

3 tablespoons packed brown sugar

1 teaspoon vanilla extract

3 cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon kosher salt

½ cup chopped trail mix of choice (assorted nuts, seeds, dried fruit, etc.)

1. Preheat oven to 350°F. Coat cups of a 12-count muffin tin with nonstick cooking spray.

2. Combine eggs, milk, applesauce, butter, brown sugar and vanilla in a medium bowl; whisk until smooth.

3. Add oats, baking powder, cinnamon and salt; stir until combined.

4. Fill each cup to the top with oatmeal mixture (cups won’t rise much); top with extra toppings, such as trail mix,
if desired.

5. Bake until set and golden brown (about 20 to 25 minutes). Allow to cool in the pan 5 minutes; move each muffin to a wire rack to cool completely.

6. Refrigerate in an airtight container for up to a week. Enjoy warmed in the microwave or at room temperature.

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