Just a quick recipe today:
Soaked Oatmeal Muffins
This muffin is a variation of several recipes I’ve found for baked oatmeal. It was already NT friendly, but I’ve adapted it for my family’s preferences and easier toddler handling. The muffin is dense, extremely moist, and is good reheated later or even straight from fridge (cold).
- 3 c. rolled oats
- 1 c. water
- 3 Tbls. whey
Combine in large bowl, cover and let sit on counter for 24 hours (give or take).
Next morning, mix in:
- 1/2 c. coconut oil or butter (or combination of both)
- 1/2 c. pure maple syrup (I use combination of maple syrup, honey, and a little molasses)
- 4 eggs
- 1 tsp. sea salt
- 1 tsp. baking soda
At this point, add whatever extra ingredients you want (raisins or fresh fruit/vegetables. At least a cupful, but I never measure. My favorite is one small grated zucchini and a bunch of cut up pineapple from my frozen fruit bag. Or sometimes I do raisins and cut up or grated apple. Or grated carrot, pineapple (or raisins) and carrot cakey spices! Mmmm…
Spoon batter into greased muffin tins and bake for 35-40 minutes at 350 degrees, until set. Makes 12. Refrigerate leftovers if there are any.
This recipe is extremely versatile and forgiving! I don’t hardly even measure anything and it always turns out! No matter the amount of fruits, etc. or how wet/dry they are. If you do use some wetter ingredients, say zucchini and frozen pineapple, your batter will of course be wetter and may take a little longer to bake, but no worries–they turn out fabulous!