Make Ahead Baked Oatmeal To-Go
My mornings are always hectic (which, makes sense considering my entire life is usually hectic). However, I didn’t know hectic mornings until I had to start waking up at 3:00AM for work recently. And to think, I thought trying to cook a breakfast at 7:00AM was hard…
Luckily I anticipated this struggle and took advantage of Sunday to do some meal prep. I loved the concept behind my make ahead breakfast wraps, but I don’t love eating the same thing every morning. I decided to add some variety to my fridge with these make ahead baked oatmeal to-go.
What you’ll need: 3 eggs, ¼ cup EVOO, 1 cup packed brown sugar, ½ cup applesauce, 1 ½ cup skim milk, 2 tsp. vanilla extract, 1 tbsp. ground cinnamon, 1 tbsp. nutmeg, 3 cups rolled oats (I used quick oats since I already had them on hand and they worked fine), 2 tsp. baking powder, and your favorite toppings (I used some leftover chocolate chips and frozen blueberries).
Preheat your oven to 375 degrees. Prepare your muffin tins with either muffin liners or cooking spray. I usually always have an insane amount of muffin liners on hand, but of course, they way my life works, I was completely out when I went to make these. I used some EVOO cooking spray and didn’t really have a huge issue with them sticking. I would definitely recommend using the muffin liners or a heavy hand with the cooking spray though.
Mix together whole egg, two egg whites, EVOO, and packaged brown sugar. Add applesauce, milk, vanilla, cinnamon, and nutmeg, stirring to combine. Add in oats and baking powder, continuing to stir until combined.
Transfer to muffin tins, adding approximately ¼ cup of mixture per muffin cup. Sprinkle with desired toppings, such as chocolate chips, blueberries, mixed berries, diced bananas, shredded coconut, or granola. Use the bottom side of a spoon to gently push toppings into mixture.
Place in oven and bake for approximately 23 minutes. Store in an airtight container. My favorite thing about them is that if you can’t eat them all in a week’s time, you can just throw the extras in the freezer. Just pull out however many you want and toss them in the microwave for about 45 seconds.
- 1 egg, 2 egg whites
- ¼ cup EVOO
- 1 cup brown sugar, packed
- ½ cup applesauce
- 1 ½ cup skim milk
- 2 tsp. vanilla extract
- 1 tbsp. ground cinnamon
- 1 tbsp. nutmeg
- 3 cups rolled oats
- 2 tsp. baking powder
- Toppings: chocolate chips, blueberries, bananas
- Preheat oven to 375 degrees. Line muffin tin with muffin liners.
- Mix together whole egg, two egg whites, EVOO, and brown sugar. Add applesauce, milk, vanilla, cinnamon, and nutmeg, stirring until combined. Add oats and baking powder.
- Transfer to muffin tins, approximately ¼ cup of mixture per cup. Sprinkle with chocolate chips, blueberries, and bananas. Push toppings down with spoon.
- Place in oven and bake for 20-25 minutes. Store in airtight container. Freeze if desired.