These boys love oatmeal, but they don't love leftover oatmeal.
Who does?
What was a grand, healthy, and filling breakfast the day before is an unappetizing mass of grey, lumpy stuff that looks (maybe I shouldn't go there) a little like vomit. I never eat leftover oatmeal. I just can't.
Robinson made a ginormous pot of oatmeal one morning and unfortunately...there were leftovers. What was I going to do with 2 cups of cooked oatmeal?
Certainly not eat it...
MUFFINS TO THE RESCUE!!!
Fortunately, these boys also love muffins. Granted, they aren't the most healthy food item in the world (being a sugary baked good and all), but they are generally super yummy. I made these muffins to use up some expired yogurt as well as take care of the oatmeal. I tried to maintain a certain level of healthy, but eat at your own risk. (And I bet you can't eat just one!)
On the Menu: Kitchen Sink Leftover Oatmeal Muffins
Makes 12
1 cup leftover oatmeal
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. cinnamon or ginger
1 egg
1/3 - 1/2 cup brown sugar (sweeten to your preference)
1 8oz container greek yogurt (any flavor*)
1/3 cup coconut oil, melted
Preheat oven to 350 degrees. Place all ingredients in a mixer or large bowl. Mix until just combined. Grease muffin tin or line with paper cups. Divide mixture evenly between muffin tins. Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
* I have made these muffins with pineapple yogurt, 1 tsp. ginger, and 1/4 cup unsweetened coconut as well as blueberry yogurt and 1/2 a banana. I thought the blueberry muffins were much better than the pineapple ones. Feel free to mix it up, think outside the box, and be creative!
Blessed be.
Who does?
What was a grand, healthy, and filling breakfast the day before is an unappetizing mass of grey, lumpy stuff that looks (maybe I shouldn't go there) a little like vomit. I never eat leftover oatmeal. I just can't.
Robinson made a ginormous pot of oatmeal one morning and unfortunately...there were leftovers. What was I going to do with 2 cups of cooked oatmeal?
Certainly not eat it... MUFFINS TO THE RESCUE!!!
Fortunately, these boys also love muffins. Granted, they aren't the most healthy food item in the world (being a sugary baked good and all), but they are generally super yummy. I made these muffins to use up some expired yogurt as well as take care of the oatmeal. I tried to maintain a certain level of healthy, but eat at your own risk. (And I bet you can't eat just one!)
On the Menu: Kitchen Sink Leftover Oatmeal Muffins
Makes 12
1 cup leftover oatmeal
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. cinnamon or ginger
1 egg
1/3 - 1/2 cup brown sugar (sweeten to your preference)
1 8oz container greek yogurt (any flavor*)
1/3 cup coconut oil, melted
Preheat oven to 350 degrees. Place all ingredients in a mixer or large bowl. Mix until just combined. Grease muffin tin or line with paper cups. Divide mixture evenly between muffin tins. Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
* I have made these muffins with pineapple yogurt, 1 tsp. ginger, and 1/4 cup unsweetened coconut as well as blueberry yogurt and 1/2 a banana. I thought the blueberry muffins were much better than the pineapple ones. Feel free to mix it up, think outside the box, and be creative!
Blessed be.
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