Oatmeal Archives - The Workout Mama

Breakfast Oatmeal Muffins

Happy New Year! I hope you had a Merry Christmas! Today I am sharing an easy to make breakfast that is perfect for a busy morning, breakfast oatmeal muffins. They are little cups of baked oatmeal goodness.

Breakfast is my very favorite meal of the day and since doing the Elimination Diet last year many of my loved favorites are no longer an option for me to eat. Eggs and my body do not agree with each other and sadly I have had to forgo my Blueberry Quinoa Pancakes and also Overnight Blueberry French Toast.

I have become a huge fan of hot cereals and love oatmeal, quinoa, and rice in the morning. The only thing with hot cereal is you have to plan ahead or wake up early to make sure they are done in time for the kids to eat. This isn’t usually a problem but on a rare morning that I happen to sleep in until Caden’s sweet little voice is telling me he is awake from the other room or Maisie little coos and giggles wake me up I need something that is a little quicker to prepare for breakfast.

These grab and go breakfast oatmeal muffins are great to make on the weekend so you have them for the week ahead. Plus any leftover breakfast oatmeal muffins can be easily frozen and reheated until needed. This is also the easiest recipe to follow. You dump all the ingredients into a bowl, mix well, and are ready to scoop the batter into the trays and place in the oven. It really doesn’t get easier than that for a homemade recipe. Oh, and did I mention they are egg free, dairy free, and gluten free!

Ingredients

5 cups gluten free rolled oats (I used Bob’s Red Mill)
3 cups over ripe mashed bananas (5-6 medium bananas)
1/4 cup pure maple syrup
3/4 cup dark chocolate chips (I used Enjoy Life) or 1 cup blueberries
1/4 cup melted coconut oil
2 cups water
1 teaspoon vanilla or almond extract (I did 50/50)

Directions

Preheat oven to 350 degrees.
In large mixing bowl combine all the ingredients. Mix well.
Grease cupcake/muffin tray with coconut oil. Scoop mixture into tray. Bake for 25 minutes.
Remove from heat. While still warm remove muffins from tray. Enjoy. These can be eaten right away or frozen and reheated for a delicious breakfast on a busy morning.

Yields: 24 muffins

Let me know what you think!

In case we are not Facebook friends or follow each other on Instagram I recently released my first 30-day fitness program. I will be sharing the details on it later in the week but if you want a sneak peek head over to my Online Coaching page.

Oatmeal Waffles

My family is a little obsessed with breakfast. We love our waffles, pancakes, and french toast! For awhile I was going to the grocery store to buy freezer waffles at least twice a week. They were quick, easy, tasted fairly decent, but overall they were’t very nutritious for me or my family. Which caused me to experiment with all different types of waffle recipes. Currently I have two favorite recipes for waffles, the recipe I am sharing with you today is one of them. I have been using it for the past 6 years.

But before I share the recipe let’s talk waffle makers. Because you can’t really make waffles at home unless you have the proper tools. When Josh and I got married we used the gift cards we received from our wedding to purchase the KitchenAid Pro Line Series Waffle Baker. This waffle maker is no joke. It does two waffles at a time which makes it very convenient when you are feeding multiple mouths. Sadly this waffle maker recently broke, but it did last us almost 6 years and that is saying something for a kitchen appliance that was used at least once if not twice a week.

We didn’t really have the luxury to buy an almost $200 waffle maker to replace our KitchenAid Pro, as much as we loved it, but I can happily report that the Waring Pro WMK600 Double Belgian-Waffle Maker works just as well. Your bank account will also be happy because it is just under $100.

Now if double waffles makers sound like too much of investment you can purchase the Waring Pro Stainless Steel single Belgian Waffle Maker for $50. Usually around Christmas time you can find these on sale at Costco as well.

So now that you have a waffle maker or are contemplating purchasing a waffle maker let’s talk about these waffles…

They are so yummy! And are super easy. Unlike Belgium Waffles that require yeast and at least an hour of sitting before you can use the batter these can be cooked up right away.

Ingredients

3 cups flour (your choice white, wheat, gluten free)
2 cups of dry oats (quick-cooking or old fashioned both work)
2 tablespoons baking powder
1 teaspoon cinnamon
4 eggs
3 cups milk (we use unsweetened vanilla almond milk)
3/4 cups butter, slightly melted
1/4 cup brown sugar
1 tablespoon vanilla extract

Directions

In large bowl, combine the flour, oats, baking powder, cinnamon and salt; set aside. In small bowl, whisk the eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended.
Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.

This recipe will make between 10-12 large waffles depending on the size of your waffle maker. You can freeze the leftovers if you don’t plan on eating the rest in the next day or two.

I hope you and your family enjoy these waffles! These would be perfect to make over the weekend!

PS…Don’t forget to check out my online party with Thirty-One Gifts! You can shop until April 10th! I am loving the All Pro Tote!