Monday, November 11, 2013

Baked Apple Cinnamon Oatmeal Singles

This is a very different kind of oatmeal than the Pumpkin Slow Cooker Oatmeal I posted a few weeks ago.  As the recipe name indicates, this oatmeal is baked, and portioned out into individual servings. It came together really quickly and easily, and made my house smell fantastic. After sampling one right out of the oven, I put the rest into a freezer bag and have been popping one or two into the microwave to enjoy for breakfast over the past few days. I think next time I might double the recipe to have even more on hand for a great on-the-go meal or snack.

Even better, if you happen to be on Weight Watchers, these will fit right into your plan! It's just 3 P+ for one of these, or 5 P+ for two. Not bad!

Baked Apple Cinnamon Oatmeal Singles
Recipe from Emily Bites

2 cups old-fashioned oats
1/3 cup packed brown sugar
1 ½ teaspoons baking powder
¾ teaspoon cinnamon
1/4 teaspoon salt
1 egg white
1 egg
¾ cup skim milk (I actually ran out of milk, and used 1/4 c. 1% milk and 1/2 c. water)
2/3 cup unsweetened applesauce
½ teaspoon vanilla extract
2/3 cup peeled chopped apples (I used a gala apple)

Preheat the oven to 350. Lightly mist all 12 cups of a muffin tin with cooking spray, or use cupcake wrappers.

Combine the oats, brown sugar, baking powder, cinnamon and salt in a large bowl and stir to combine. In a separate bowl, whisk together the egg white, egg, applesauce, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the apples.

Scoop the oatmeal mixture into the prepared muffin cups. Each cup will be nearly full, but because these are not muffins and don't really rise, you don't have to worry about overflow. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean. I took mine out after 18 minutes, but probably could/should have left them in another minute or two to get a little more browned. Allow to partially cool in the pan, then remove to a cooling rack. You may need to loosen the edges a little with a butter knife unless you use cupcake wrappers.

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