A chocolate chip muffin in the form of a single serving baked oatmeal. Easily vegan and gluten free.
Image may be NSFW.
Clik here to view.
First of all, let me assure you that I have nothing against muffins. In fact, I love them (and I’ll be posting some new muffin recipes on this blog soon!).
But sometimes, I just don’t feel like whipping up a batch of muffins. Or, more likely, I do feel like baking but I can’t skip my 9am torts class with the excuse, ‘Sorry, I felt like making muffins.’
Also, you don’t always want need a dozen or so muffins hanging around.
(That being said, maybe if I simply turned up late to my torts class with an apology and a batch of muffins, I’d solve both problems).
Image may be NSFW.
Clik here to view.
Anyway, when I can’t bake muffins or don’t need more baked goods sitting on my kitchen bench, I turn to my old love, baked oatmeal.
As you may have noticed, I love turning cakes, pies, candy, doughnuts, brownies, tarts, and even croissants into baked oatmeal. It’s pretty much my go-to dessert-for-breakfast.
For you see, I can throw the baked oatmeal into the oven, go have a shower, get dressed, and come back to find my baked oatmeal is ready. If it’s a freezing cold morning and I can’t get myself out of the shower, then it’s no biggie if the oatmeal bakes for a few extra minutes.
But if I were to leave a pan of muffins in the oven for an extra 5 – 10 minutes? Disaster. No one likes a dry (or worse, burnt) muffin.
Luckily, baked oatmeal isn’t so finicky. Make that my 157th reason for loving baked oatmeal.
Image may be NSFW.
Clik here to view.
So, what’s in this oatmeal? Well, oats (obviously). There’s also some applesauce for that muffin-y texture, a little cinnamon, almond milk and a spoonful of almond meal (otherwise known as almond flour).
If you don’t have any applesauce, try using mashed banana instead.
And don’t forget about the all-important chocolate chips! I used dairy-free dark chocolate chips, since I’m one of those people who thinks dark chocolate is a million times better than milk.
Image may be NSFW.
Clik here to view.
By the way, did you know it’s National Brandied Fruit Day? It’s also World Osteoporosis Day. And apparently it’s also National Suspenders Day!
So, I hope you can enjoy some baked oatmeal with a side of brandied fruit. Then, uh, make sure you have plenty of calcium and go put on some suspenders.
Image may be NSFW.
Clik here to view.
- ¼ cup applesauce
- 2 teaspoons maple syrup (optional)
- ½ teaspoon vanilla extract
- ¼ teaspoon blackstrap molasses
- ⅓ cup almond milk
- ½ cup rolled oats
- 1 tablespoon almond meal
- ¼ rounded teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- Pinch of salt
- 3 - 4 tablespoons chocolate chips
- Preheat the oven to 350°F (180°C). Grease a small ramekin.
- In a bowl, combine the applesauce, maple syrup, vanilla extract, blackstrap molasses and almond milk.
- Add the rolled oats, almond meal, baking powder, cinnamon and salt. Mix until well combined. Stir in the chocolate chips.
- Transfer the mixture to the prepared ramekin. Bake for 25 - 30 minutes, or until the top is dry and a little bit firm. Enjoy!
Blackstrap molasses add a slight brown sugar taste. If you don’t have any, replace the 2 teaspoons of maple syrup with 2 teaspoons of brown sugar.
Baking Powder
To get ‘¼ rounded teaspoon’ fill your ¼ teaspoon measure to the point where there’s a little dome on top.
Banana Variation
Feel free to replace the applesauce with ¼ cup mashed banana (about half a banana).
The post Chocolate Chip Muffin Baked Oatmeal appeared first on The Breakfast Drama Queen.