Tender Oatmal Cups

link to website of recipe shared by Eva

• 2 large eggs
• 1 1/2 cups 

  milk (any kind)

• 1/2 cup 

  unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)

• 1/4 cup 

  nut butter or 2 tablespoons melted unsalted butter or coconut oil

• 1/4 cup 

  maple syrup or honey, or 3 tablespoons packed brown sugar

• 1 teaspoon 

  vanilla extract

• 3 cups 

  old-fashioned oats

• 1 teaspoon 

  baking powder

• 1 teaspoon 

  ground cinnamon

• 1/2 teaspoon 

  fine salt

• 1/2 cup 

  chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)

• 1/2 cup 

  raisins or other chopped dried fruit (optional)

INSTRUCTIONS

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.
2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Notes for Tender Baked Oatmeal Cups

It’s hard to overstate how adaptable this recipe is. Keep the number of eggs, the amount of

liquid, and the measure of oats the same, and you can tinker with the other ingredients,

making these an ideal vehicle for using up small amounts of pantry ingredients.

Here are some of my favorite combinations.

 Use pumpkin purée and top with chopped dried apples and pumpkin seeds.

 Use mashed banana and top with dried blueberries and chopped walnuts.

 Top the oatmeal cup with mini chocolate chips and plump dried cherries.

 Swap the almond butter for cashew butter and top with chopped cashews and dried

mango.

 Just made some with apple sauce, maple syrup, and topped with chopped unsalted

nuts (peanuts, cashews, almonds), dried apples and dried sweetened cranberries. I

used salt-free peanut butter, salt-free baking soda, and only a 1/4 tsp. salt to meet our

low-sodium needs.

 These are good--tender & chewy. Nice alternative to cooked oats. I used coconut oil

and a mix of dried blueberries and pumpkin seeds as my add-in.

 I made these. Very yummy. I mixed in slivered almonds and dried tart cherries. I also

made half in a muffin top pan because......well, more crispy edge of course. Next time I'll

make them all in the muffin top pan.

 I omitted the sugar as ee64I also increased the baking powder (I use aluminium free

baking powder) to two teaspoons to increase the rise. I saved some of the nut butter to

drizzle on top over nuts and toppings to give the a roasted/toasted feel. Turned out very

good.

 Made these with mashed banana, walnuts and dried dates.

 I have tried many different oatmeal cup recipes. I really liked this one. I love how it's

more tender and not dry at all. I used brown sugar, applesauce, almond milk, chocolate

chips, and chia "eggs". If you find them bland, I would just add a bit more sweetener

• and a bit more salt.

Maple Butter Cream Frosting

Ingredients
1 cup unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.

Mini Maple Chocolate Chip Pancake Muffins.

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2/3 cup buttermilk

1 egg

2 tablespoons pure maple syrup

2 tablespoons melted butter

1/4 cup mini chocolate chips

 

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter if you like or even just with maple syrup.

Blueberry Stuffed French Toast

1 loaf French bread, ½ sliced 1” thick, ½ cubed
1 8oz package cream cheese, softened
1 to 2 cups blueberries – frozen or fresh
3 cups milk
4 eggs
1/3 cups maple sugar
1 teaspoon vanilla
1 ¼ cup sugar
¼ cup sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Syrup:

1 cup blueberries
Water (just enough to almost cover the berries)
2 Tablespoon corn starch
1 teaspoon butter
Maple syrup to taste
Lemon juice to taste
Whip Cream


-line 9x13 pan with slices of bread (cube the rest) and then spread all the cream cheese on the layer of bread

-sprinkle blueberries on sliced bread, toss bread cubes on top of that, and smoosh it down a little

-mix milk, eggs, syrup, vanilla, and sugar, then pour that over everything slowly
-push bread cubes down a little more with a spoon (helps for absorbing liquids)
-cover and refrigerate overnight
-bake at 350 for 30 minutes with foil on
-remove foil and bake 30 more minutes
-let stand 10 minutes before serving


-While French toast bakes, prepare syrup:
-put blueberries in pot and add water to almost cover.
-add cornstarch (mixed in a small amount of cold water before adding)
-add butter and bring to boil
-mush blueberries while cooking (I use a banana masher)
-boil for a while, till blueberries are mostly mushed and cooked, then add maple syrup to sweeten and lemon juice to intensify blueberry flavor.
-Top individual servings with syrup & whip cream

Crockpot Oatmeal

1 cup steel cut oats
1 tsp cinnamon
1/4 tsp sea salt
2 cups water
2 cups milk
1/3 cup maple syrup or honey
1/2 cup dried fruit (optional)

Cook on low overnight