Oatmeal is pretty much my go-to breakfast, and is a great addition to my clean eating lifestyle. I love it. It keeps me full and gives me energy.
I like my oatmeal full of nuts and fruit, but I have some picky kids who won’t eat it that way, so this idea of creating individual oatmeal cups is a great solution! It’s fun for the kids to help out, because they can each create their own by adding whatever toppings they like.
I usually stick with my standard recipe for steel-cut oats, but a few weeks ago I made this recipe one Saturday morning, and my whole family loved it. In the photo, we used blueberries, raspberries, and chocolate chips. They were all yummy! Some other fun ideas would be chopped apples, raisins, pomegranate seeds, sliced banana, or even just brown sugar and cinnamon.
These are great for a make-ahead breakfast. Simply bake, let them cool, then freeze in a gallon Ziploc. You can either take them out to defrost overnight, or pop a couple frozen in the microwave and defrost for a minute or so. Eat them plain like a muffin, or topped with your favorite kind of milk.
A quick detour before I get to the recipe! I LOVE these silicone muffin pans. You just have to push up from underneath the muffin cup and whatever is inside pops right out, without any yucky residue to have to scrub out later. Life changing.
Clean Eating Individual Baked Oatmeal
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup applesauce unsweetened (or use more banana)
- 1 banana mashed
- 1/4 cup honey
- 2 1/2 cups Old Fashioned rolled oats
- 1/8 cup chia or flax seeds optional
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- Optional toppings: blueberries raisins, nuts, chocolate chips, pomegranate seeds, sliced banana, chopped apples, brown sugar & cinnamon.
- Preheat oven to 350 degrees.
- Mix eggs, vanilla, milk, applesauce, banana and honey together in a bowl.
- Add in oats, chia or flax seeds (if using), cinnamon, baking powder, and salt.
- Mix well with wet ingredients.
- Grease a muffin pan.
- Divide mixture evenly into 12 muffin cups.
- Add the toppings.
- Bake for 30 minutes.