A few years ago I wrote about a baked oatmeal recipe my husband’s grandmother had shared with me. That year it made an excellent holiday breakfast for our family. That recipe has made its way to our table many times and in many different ways since then. After a lot of trial and error, we now have our December recipe of the month for this year – Baked Oatmeal Muffins.
This recipe is just as delicious, nutritious, and satisfying as the original. However, we made a few changes. First, the oatmeal mixture is baked in muffin tins. This makes leftovers easy to freeze and re-heat for busy mornings. Next, we saved back some of the cinnamon and sugar to sprinkle on top of the baked oatmeal muffins. This ensures that the delicious cinnamon sugar flavor hits your taste buds first. Last, we cut back on the amount of some ingredients which helps avoid food waste.
You can bake these today and put them in the freezer. When you find yourself in the middle of a busy holiday morning, just pull them out of the freezer, re-heat in the microwave, and serve for a perfect breakfast. Enjoy!