Alarm. Snooze. Sleep. Alarm. Snooze. Sleep. Alarm. Crap. Hurry. Shower. Breakfast?

Most mornings look like this. They are far from glamorous. Disheveled hair. Eyes wide shut. Husband pushing me out of bed. Bumping into walls. It’s a miracle I make it out the door every morning. And then there’s breakfast. The biggest afterthought of the day next to my untamed thick, wavy hair. Usually, it’s a bowl of cereal with severe hunger by 10:30 am. Until I saw the miracle of all miracles. On-the-go-oatmeal from With Style and Grace. Genius. Make it ahead of time. Heat it up in the morning. While still enjoying a couple snoozes? Yes please!

For a gluten free version, check out With Style and Grace.


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Baked Oatmeal To-Go

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  • Yield: 12 “muffins” 1x


  • 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


  1. Preheat oven to 375°. Spray muffin tin or line with paper liners and set aside.
  2. Combine oats, brown sugar, dried fruit, walnuts, and baking powder in a medium bowl. Stir.
  3. Combine milk, applesauce, butter, and egg in a separate bowl and stir.
  4. Add milk mixture to oat mixture. Stir until combined.
  5. 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.
  6. 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.

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Adapted from Cooking Light. Originally posted here.


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