I’ve been trying to eat healthier these days but sometimes it can be hard to do. We all have heard that breakfast is supposed to be the most important meal of the day, but when you are rushing to work in the morning it doesn’t always make it easy to get a good meal in.
Cereal vs. Oatmeal
Special K Red Berries has been my go to cereal for a while now. It’s only 110 calories and it tastes pretty good too. Most days I can grabbing a bowl of cereal before I head to work, however there are some days I am just pressed for time.
Now I’ve read about how healthy oatmeal is and how many flavor options there are. There is even these just add water and microwave bowl options. I’ve never really liked oatmeal , but again trying to eat health when pressed for time I thought these quick oatmeal bowls were worth a try.
Call it cinnamon apple or berry blast , oatmeal is still oatmeal and I can’t stand it. I think it might be the mush texture. I don’t like eating mush.
On the flip side I do like oatmeal cookies. But oatmeal cookies are packed with sugar and are not really good for you, right?
Oatmeal Breakfast Muffins
These easy to make oatmeal muffins basically turned that mush oatmeal into an easy to take with you muffin. Since I like oatmeal cookies, I thought I’d give these muffins a try.
The overall recipe is pretty easy, and mostly healthy. The only two sugar ingredients is the brown sugar and applesauce. I cut the sugar by using Splenda Brown Sugar Blend and made my own applesauce using my sugar-free apple pie filling recipe.
- 5 small/medium chopped apples
- 1 tbs butter
- 1/4 cup of Sugar or Splenda
- 1/2 tsp of Cinnamon
- Chop apples into cubes.
- On medium heat melt butter in sauce pan.
- Add apples to butter.
- Stir in sugar and cinnamon.
- Reduce heat and cook apples until golden brown, string in to prevent burning.
- More or less cinnamon can be added at you discretion.
Once you have the applesauce made I pretty much followed the recipe from The Wholesome Dish.
- 2 eggs
- ¼ cup canola oil
- 1 cup packed Splenda Brown Sugar Blend
- ½ cup applesauce ( I made my own applesauce)
- 1½ cups milk (I used Lactaid Fat Free)
- 2 tsp. vanilla extract
- ½ tsp. salt
- 1 tbsp. ground cinnamon
- 3 cups old fashioned rolled oats
- 2 tsp. baking powder
- Optional: your favorite toppings (I topped mine with fresh raspberries)
- Start by preheat the oven to 350 degrees. Line a 12 cup muffin tin with muffin liners.
- In a large bowl, beat together the eggs, oil, and brown sugar until sugar is dissolved.
- Next add the applesauce, milk, vanilla, salt, and cinnamon. Mix until everything is well blended.
- Stir in the oats and baking powder.
- Fill each muffin liner with ¼ cup of the oat mixture in each muffin cup. Add your chosen topping to the muffin. Press the toppings down into the oat mixture with a spoon to ensure they bake into the muffin.
- Bake for 30 minutes. Let them cool for 5 minutes before eating. You can store these muffins in an airtight container or freeze in a zip top storage bag.
I love these muffins. They have an apple taste about them and are super moist. Like I said earlier I topped a few of these muffins with raspberries and left a few plain. Both versions were delicious.
The recipe made just over 12 muffins. I ate one for breakfast on days when I was in a rush. They were easy to take with me and eat in the car on the way to work. I kept them in an airtight container in the fridge and they lasted about month. That is at least when I finished them.
I think this is the best way to eat oatmeal, especially if you are like me don’t like eating mush. Since I’m now out of these tasty treats I’ll need to whip up a batch this weekend so I can have more for next week.