experimenting with a lot of baked oatmeal recipes lately, which intrigued me. I like oatmeal a lot and it’s a terrific, nutritious breakfast option but I always thought of it as something that needed to be eaten immediately after cooking. Well, I was wrong.
ahead of time and simply eat it cold or reheat it in the morning. It can also be made into individual muffins, which is a perfect breakfast to take on the go. Ann’s original recipe is called Cranberry Almond Baked Oatmeal Muffins but she recommends some variations including a version with chocolate chips instead of cranberries. Because my husband loves anything chocolate, I decided to make the recipe with chocolate chips but I can imagine that the cranberry version is delicious as well.
I was curious when I read the recipe because it uses no flour or eggs. But when those muffins came out of the oven, they were quickly gobbled up! They had a denser texture than traditional muffins and were extremely moist from the banana and pumpkin. They had a rich banana flavor with just a hint of almond. And with the addition of melting chocolate chips, it was a winning combination in my household! As Ann points out in her post, this recipe is a great option for those following a gluten-free, dairy-free, or vegan diet (depending on the type of chocolate you choose to use).
This quick and easy breakfast recipe is healthy, delicious and can be taken to go.
- 1/2 cup mashed, ripe banana (about one large)
- 1/2 cup canned or fresh pumpkin puree (not pumpkin pie filling)
- 1/3 cup almond butter
- 2 tablespoons milk
- 3 tablespoons maple syrup
- 1/4 teaspoon kosher salt
- 2 cups old-fashioned oats (certified gluten free if necessary)
- 6 tablespoons semisweet chocolate chips (can substitute dried cranberries)
- Preheat the oven to 350 degrees F and grease or line six muffin tins.
- Mash the banana, pumpkin, and almond butter together in a large mixing bowl. Add the milk, maple syrup, and salt. Stir to thoroughly combine. Stir in the oats and chocolate chips and mix to incorporate.
- Distribute the mixture among the prepared muffin tins (as Ann suggests, a large ice cream scoop works well for this). Bake for 20 minutes or until the muffins are firm on the top and just cooked through the center. Cool in the pan for 5 minutes and then remove. Enjoy right away or allow to cool completely. Cover and store any leftovers muffins in the refrigerator.
Adapted from The Fountain Avenue Kitchen