Photo: Lunds & Byerlys
These muffins perform a special magic trick: They’re hearty and filling with good-for-you oats and applesauce and very little sugar, yet they taste like a special breakfast treat. There will be no twisting of arms to get kids to eat a substantial breakfast! The young at heart love them, too. They’re chewy and toothsome and taste like a perfect combination of nostalgia and optimism.
Oat and Apple Muffins
Yields: 12 muffins
Preparation time: 10 minutes
Bake time: 20 minutes
- 1 ¼ cups old-fashioned rolled oats
- 1 ¼ cups unsweetened applesauce
- ½ cup milk
- 1/3 cup granulated sugar
- 1 large egg
- 4 Tbsp. unsalted butter, melted
- 1 tsp. vanilla extract
- 1 cup whole wheat flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. kosher salt
- ½ cup raisins
Heat oven to 375 F. Line a 12-cup muffin tin with liners, and set aside. In a medium bowl, stir together oats, applesauce, milk, sugar, egg, melted butter and vanilla extract. In a large bowl, mix together flour, cinnamon, baking powder, baking soda, salt and raisins. Make a well in the center of the dry ingredients, and pour in the wet ingredient mixture. Stir until just combined, being careful not to overmix. Evenly spoon the batter into the muffin cups. Bake for 15–20 minutes or until the muffins have risen about 1 inch over the top of the muffin tin and a toothpick inserted in the center comes out clean. Overbaked muffins will be dry. Transfer the muffins to a cooling rack, and cool completely. Store in an airtight container for up to three days.
Baked Berry Oatmeal
Looking for a tasty, healthy breakfast to grab and go in the morning? If so, then this baked oatmeal is the answer! Serve with yogurt and more fresh fruit, if desired.
9 servings
Preparation time: 10 minutes
Bake time: 30 minutes
- 2 cups organic rolled oats
- ½ cup pecan pieces, unsalted
- 1 tsp. baking powder
- 2 tsp. cinnamon
- ¼ tsp. cardamom
- ¼ teaspoon sea salt
- 2 cups milk
- 2 eggs
- ¼ cup pure maple syrup
- 2 Tbsp. butter, melted
- 2 medium organic bananas, ripe, sliced
- ⅓ cup dried cranberries
- 1 pint blueberries
Heat oven to 350 F. Butter an 8-inch square baking dish. In a bowl, combine oats, pecans, baking powder, cinnamon, cardamom and sea salt. Set aside. In another bowl, whisk together milk, eggs, maple syrup and melted butter. Set aside. Spread sliced bananas, cranberries and ⅔ of the blueberries across bottom of prepared baking dish. Sprinkle oat mixture on top of fruit. Pour milk mixture over all. Sprinkle remaining blueberries across the top. Bake 35–40 minutes. Cool 10 minutes, then cut into squares to serve.
Tip: Can be made ahead, kept refrigerated and then heated in the microwave for 1–2 minutes.
Katie Tomsche is the content manager for Lunds & Byerlys. Find the recipe for Baked Berry Oatmeal at woodburymag.com, and taste more at lundsandbyerlys.com.
