Well, we’ve made it, we’re halfway through January. How’s everyone doing? Have you stuck to those resolutions or promises to yourself, or have they disappeared into the ether along with the Christmas that’s just gone? It’s taken a little while for me to get into gear properly; last week was full of the cinema, dinners, lunches and a relaxing spa evening, but I kept my promise to myself to eat well and make sure My Fitness Pal wasn’t nagging me to tell it what I had for breakfast, lunch or dinner. To help me along the way, I’m back meal planning each week and although it sounds easy enough, sometimes the choice is too much, but it does give me chance to experiment again, especially for breakfast which has resulted in these beauties – baked oatmeal raspberry muffins.
These, I tell you, are the best on the go, got to grab something quickly breakfast going; it’s just like having a cupcake for breakfast, without the frosting of course. If like me you’re not a fan of porridge or overnight oats, its the texture, then these baked oatmeal muffins are for you. The raspberries and white chocolate chips will keep that sweet tooth happy, whilst the oats will keep you full until lunch, and you can chuck them together in minutes, with a little longer in the oven.
As I’ve mentioned before, my Pinterest obsession can reach fever pitch at this time of year as the healthy eating and the exercise routine kicks back into shape, and I do love my breakfast jars with homemade granola but being up and out early for a swim before work sometimes means that its easier to grab something on the hop; so I started to look around for alternatives.
Breakfast muffins of all types popped up on my feed, from eggs baked in ham cases to omelette muffins with spinach for greenery goodness and the most delightful looking apple and raisin muffins on Tom Kerridge’s new programme (shame they’d got banana in them); but they just didn’t grab my eye for a post-swim breakfast. It was a Slimming World recipe that eventually jumped off the screen at me, one for baked oats as a pudding option, warm and unctuous from the oven, sort of like a more cakey flapjack. My first thought wasn’t that this was inspiration for breakfast, no not at all, it was where’s the custard? Yes, I know, my mind is forever in dessert gutter, lol!
Right back to it, breakfast… scrolling through pins and pins of ideas, I kept coming across baked oats and thought I’d have an experiment that evening when I made dinner; I was putting the oven on anyway so it wasn’t any more trouble to shove a muffin tray in, whilst I prepped dinner.
Now you may think but what about all the prep beforehand, and its not really that simple; let me tell you though it is that simple. Unlike cupcakes or muffins it’s not all about getting the mixing right, these baked oatmeal muffins are a ‘stick the bowl on the scales and weigh everything in’ recipe; I guarantee you it will take you 5 minutes at the most to get these ready for the oven with 30 minutes in the oven and then you’re done. They really are a Sunday evening baking job for the week ahead, or if you’ve got 35 minutes to spare and you’ve got the oven on, you can make ahead and pop them in freezer, defrosting over night, so its ready to grab on the way out of the door in the morning.
As I’m trying to cut down on the amount of sugar I’m eating (easier said than done for me), I hit these up with raspberries and white chocolate chips to get my sugar hit in the morning, but you could try blueberries, strawberries, maybe apple and raisin with a pinch of cinnamon or just plain baked oats, just don’t forget to add a drop of vanilla to give them a little lift. Enough of my waffling, it will have taken you longer to read this then to chuck all the ingredients into a bowl, so here you go…
Baked Oatmeal Raspberry Muffins
Yield 6 Muffins
Are you grabbing breakfast on the run then these baked oatmeal raspberry muffins are perfect for busy mornings. Easy to throw together and 30 minutes in the oven, bake them on a Sunday night ready for the week.
- 100g Porridge Oats
- 150g Fat-free Natural Yogurt
- 50g Raspberries
- 50g White Chocolate Chips
- 1 Egg, Medium
- 1 tbsp Granulated Sweetener
- 1 tsp Vanilla Extract
- Preheat oven to 180deg C
- In a bowl combine all the ingredients and gently mix until all the oats are combined
- Line a muffin tin with cupcake cases and equally divide the mixture between the cases
- Bake in the oven for 30 minutes until golden brown
- Remove from the oven to cool and keep in an air-tight container
Spray the cake cases with a little cake release to help remove the muffins more easily.
Pop the muffins in the freezer and defrost the night before for a quick grab breakfast the following morning.
Do you meal plan? I’ll be popping my meal plans up on my Instagram each week; give me a follow to see what delights we’re eating or experimenting with. If you’ve any show-stopping slow cooker or crockpot recipes, let me know.
Saturday morning, pre-food shop planning ✅ Keeping me on track with eating healthy, getting moving more and just having more time for me in the evening when we get home from work. My bullet journaling can be hit and miss but meal planning is so much easier with it 😊 Looking forward to dinner this week 😂