Oatmeal seemed like such an easy breakfast for the kids to love. I grabbed the organic steel cut oats from the store thinking #momoftheyear! I made them on the stove after they woke up, drizzled it with agave nectar and cinnamon, then served up waiting for giant smiles of excitement from the deliciousness.
Which never happened. Instead they were over it and only requested more syrup (lots), which completely negates the entire point of this breakfast. So with a few cups of already cooked oatmeal going to waste I decided to go the baked good route. This recipe uses very few ingredients and has very little sugar. My son thinks everything in muffin form is a cupcake, so we added a couple of sprinkles on top. The muffins are super moist and hearty. They also come together in under ten minutes. See below if you do not have leftover oatmeal, you can use quick cook oats too.
Imperfect Polish 2015
Makes one dozen muffins
2 cups cooked oatmeal - or - soak 1 cup of oats in 1 cup of milk for 15 minutes
1/4 cup oil
1/4 brown sugar
1 cup while wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Using a standing mixer or hand mixer, beat egg, oil, and brown sugar in a large bowl. Then mix in the oats.
Combine all of remaining ingredients in a separate bowl, then add to the wet ingredients. Mix well until combined.
Spray a muffin tin with cooking spray and fill each cup about 2/3 full. Bake at 425 for 18-22 minutes. You can check when toothpick comes clean out of one of the muffins.