- 2 c. uncooked oats (quick-cooking or old fashioned work)
- 1/2 c. packed brown sugar
- 1/2 c. craisins or other dried fruit
- 1 tbsp. walnuts, chopped
- 1 tsp. baking powder
- 1 1/2 c. skim milk (sometimes I use 2%)
- 1/2 c. unsweetened applesauce (jarred or homemade works)
- 2 tbsp. butter, melted
- 1 large egg, beaten
- Preheat oven to 375°. Spray muffin tin or line with paper liners and set aside.
- Combine oats, brown sugar, dried fruit, walnuts, and baking powder in a medium bowl. Stir.
- Combine milk, applesauce, butter, and egg in a separate bowl and stir.
- Add milk mixture to oat mixture. Stir until combined.
- Using a 2-ounce trigger release ice-cream scoop, add oatmeal to the muffin tin. Bake for 25-30 minutes or until edges begin to brown.
- Allow to cool for 10 minutes before removing, using an offset spatula to loosen. Serve or store covered in the refrigerator for up to a week. Heat for 1-2 minutes in the microwave.
• If you’re debating serving size—I eat 2 at a time plus eggs.
• Coffee pictured is from Fresh Ground Roast. My favorite roasters these days.
• Note: batter is soupy, but bakes up nicely keeping the oatmeal from getting too dry.
I make these often, to the point that I don’t measure any ingredients anymore. I use coconut milk and coconut oil because of my lactose issues. Every batch is different because we try different fruits and nuts. Last batch included cocoa powder, coconut flakes, walnuts, cranberries and some vanilla. I make sure the consistency is soupy, but then let it sit for about 20 minutes before putting in the muffin pans. They always come out perfect and are a family favorite.
Thanks for sharing the recipe. Can’t wait to try it. I’m glad I found your blog!
I never leave comments (not sure why? I use recipes I find online almost exclusively! Plus I ALWAYS read the comments 🙂 but I felt I had to comment after making these! I added a very ripe mashed banana, chopped walnuts and a small amount of chocolate chips and they are delish! I also added a dash of salt & and only used about a cup of milk (made up lack of liquid with banana), and did everything else as written (had to make some adjustments based on what I had on hand). Thank you for posting my new go-to breakfast, the combinations are endless!
I found this a month ago and made them for our marching band comoetition.. We travel a lot and feed the kids potluck style all day. My parents now want these EVERY competition!! Thank you for a fast and healthy way for our kids to rev up and play their best!
So yummy! Just made this with fresh blueberries and dried dates. Also sprinkled extra brown sugar and cinnamon on top 🙂
Can you subsititute fat free yogurt for the applesauce?
I’ve never tried it, so I’m not quite sure. Let me know if you do.
I just tried this recipe this morning! My batter was also pretty soupy like some of the commenters above. It didn’t seem like the oats (old fashioned rolled) were soaking up the liquid well enough. I double and triple checked my measurements to make sure I followed the recipe to a T and I did. I live in UT so I’m not sure if the high altitude had something to do with it? I know high altitude makes baking a little more difficult. I had to add about 1/2 C. flour and about 3/4 C. more oats to get more of a true “batter” consistency. I also added 1/2 tsp. vanilla. I baked them the same amount of time the recipe called for and they were delicious!
The batter is very soupy, but it cooks up nicely and keeps the oatmeal from being too dry! I’ll add this note to the recipe.
You can omit the butter to save some calories … and add ANYTHING! My favorites so far are raspberries or chocolate/peanut butter chips – holy wow!
Can these be frozen and taken out as needed?
I have never tried freezing them but I imagine it would work just fine!
Excellent idea! I made them with quick oats and baked for a little more than 30 minutes and the middles are mushy… 🙁 Any ideas on how to fix this? Thanks!
Someone else had this issue. I’m thinking it’s the quick-cooking oats. I typically use rolled oats but have used the quick-cookin to make a large pan (not the individual).
I made these last night and they were fantastic! I put a splash of vanilla in mine and 1/2 cup of flax seed, along with butter milk instead of skim milk. They will be on regular rotation in my weekly baked goods.
Thanks so much
Just made them, delish! I added a little maple syrup and honey as well.
Do you think these could be frozen?
Hello – I tried this last night, and they turned out pretty good. Just one question, the ‘batter’ was really soupy, is that right?
Thanks! Also, congrats on the Match Day news!
Mine was too! My first batch came out delicious, if not a little dark on the outsides, and I think it was because the batter was a little soupy. I added more oats/fillers to my second batch (maybe a cup extra total?) and kept the wet ingredients the same; it came out nicely, but with less flavor.
I think next time I will use less milk and more applesauce in the wet ingredients.
Laura, in the midst of the match, I didn’t respond to your comment. So sorry! Laura and Jess, not sure why it’s turning out soupy. I’ve made this recipe a million times. A couple things—I typically use old fashioned oats. Are you using quick-cooking? (If so I may need to update the recipe). Also, if you are using a dark pan, it will darken the edges more quickly. Let me know if any of this helps. If not, I’ll keep thinking on it.
I’ve just been tinkering around with it ever since the soupy batch, but I love it! I use old fashioned rolled oats, and I end up adding about double the oats. I don’t think my pans are any darker than most, but my oven is ridiculously fickle, so that’s probably my browned-edges issue.
But all of that aside, this recipe is delicious and has been getting me through some long work and school days for the last several weeks, so thank you!
After seeing a couple other comments, yes, the batter is very soupy, but it cooks up nicely and keeps the oatmeal from being too dry.
I love oatmeal, and this is such a great idea for easy on-the-go food! I love it! Gorgeous pics too! 🙂
Just discovered your blog in a search for baked french toast – then saw this! My theme is showing, isn’t it? I will try it.
And, for contact paper, look at chicshelfpaper.com.
your pictures are like the cherry on top of the ice cream *in this case your food! looks yummy!
such a good idea!!
This looks great! I can’t believe it reaches that consistency without any flour.
Reblogged this on Balance U and commented:
What a fab idea from Melissa of thefauxmartha! This is key for my 8:30 MATH class, urg.
Mmmh, just found your blog 2 nights ago and this morning I made these with a few added ingredients (coconut, almonds and tiny chocolate chips) they were a hit everyone loved them. They were too sweet for me but that might have been the chocolate chips and coconut shavings which were already sweetened. I think the next recipe I will try might be the taco soup which looks scrumptious.
I am SO going to do this 😀
I don’t do much baking or cooking, but your blog is encouraging me!
Reblogged this on lifestyle30 and commented:
THIS IS SUCH A GREAT IDEA. I will definitely be trying this for breakfast. From “The faux Martha”
I really enjoy your style of writing, so visual and descriptive! These look wonderful 🙂
Oh my goodness. What a great idea. Kids will love these. Forget the kids, I will love these. My new on-the-go breakfast. Thanks
What a great idea! I had baked oatmeal this morning with blueberries and apples (that’s what we do instead of dried fruit). It would be even more perfect in muffin-form =D
Looks very yummy! Seems like a much better alternative to the exploded mess of oatmeal I made this morning in the microwave 🙁
I love baked oatmeal and I love portable oatmeal = I LOVE this recipe 🙂
Ohmygoodness….I am addicted to all things oats. These look like a great thing to have on hand when I go back to school. Muffin + smoothie = fab breakfast on the run! Are they suitable for freezing?
Although I am at home all day, my breakfast usually gets forgotten while I’m tending to kids and other things. I love this idea – it would ensure that I’m actually eating breakfast every morning!
MMMMMh, I love oatmeal, and since Im on a mission to get back in shape and be healthy cooking/baking more at home is one of my goals, I’ve been going steady in the kitchen more then the exercise, but I am so gona try this and let others know on my blog all my 3 followers. 😛
I am going to make these they look great. I like how you can store them for a week in the refrigerator and reheat, very convenient!
This is awesome! I have to be at work by 6:30, so this is perfect for me.
These are perfect! I have all of the ingredients in my pantry and I NEED a go to breakfast as I’m rushing out the door!
I will definitely be trying this. I have the pickiest little 2-yo on earth. He refuses to eat anything healthy, but LOVES muffins (preferably chocolate chip). Maybe I can trick him into eating this. 🙂
I will be making these little guys soon!
You have done all us non-morning people a great service in posting this recipe. THANK YOU. So glad to have found your blog! You have a new and excited follower in me 🙂
These muffins look and sound amazing!! I’m with you on the snoozing the alarm. Sleep is so much better, especially when you have these quick and easy muffins to grab and go!
I absoluately love your blog. The design is so simple and classic. The writing is informative yet interesting. You really are a great baking/blogger/designer!
What type of camera do you use for your pictures? They are stunning.
Congrats on being freshly pressed. Well deserved!
Hmm… me – want – this – now! Love it, what a great idea!
Looks like a good, quick way to get nutrition when I need it most and want it least – first thing in the morning.
Thanks for your post. Your blog is inspiring.
Sounds like a perfect breakfast idea. Lovely baking-blog.
I’m a big breakfast eater, and always looking for inspiration. The baked oatmeal looks delicious- a nice moist muffin. Yum!
This is such a great idea! I need this now!
Great idea! This recipe is similar to the baked oatmeal I make, but I never would’ve thought to do it in muffin tins. Definitely doing this.
Looks like a great new take on oatmeal for the family.
I’ve been looking at your entries Martha and I like most people wonder how you balance it out. But tell me, is baking really as calming as people say it is!
Looks tasty – it reminds me of some muffins I made while I was expecting. I read that you should pack some supplies for the expectant father – so I made some muffins like this and called them “snacks for dad.” But after I had the baby and was faced with the hospital food, I ended up eating them all myself!
love this idea..definitely a quick option for busy mornings!
Great idea! I can’t wait to try this.
What a great idea! I must try!!!!
I am trying to talk myself into getting up an hour earlier tomorrow so I can make these. Hmmm. We will see!
Btw, any thoughts on what these would be like to freeze. Seems like a good idea to make a ton and pull them out once in a while for the kids. Ever tried it?
What an amazing idea, I can’t get over how convenient these would be! I pinned this post, thanks for the great recipe!
Love this idea! Who could use a healthy breakfast while on the go? Pure genius my friend!
Love this idea, Melissa!
Genius! Definitely baking up a batch of these this weekend!!
Looks yummy & healthy!