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Nathan’s Freezer-Friendly Oatmeal Blueberry Muffins

We all know how important breakfast is, but it’s hard to give the meal the attention it deserves , especially on weekdays. Thankfully, I’ve come across a few delicious, easy to prepare, freezable recipes that make it much, much simpler. Here’s one I’ve modified that my 15-month-old son absolutely loves:

Nathan’s Freezer-Friendly Oatmeal Blueberry Muffins

Ingredients:

  • 3 eggs
  • 1 Tbsp vanilla extract
  • 1 cup unsweetened applesauce (I use Mott’s organic unsweetened applesauce, purchased in bulk from Costco)
  • 1 cup brown sugar
  • 1 banana, sliced
  • 1 cup frozen blueberries (I use the large package of organic blueberries from Costco)
  • 5 cup old-fashioned oats (again, I buy mine in bulk from Costco)
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1 Tbsp cinnamon
  • 2 1/2 cup milk

Directions:

  1. Preheat oven to 350 degrees.
  2. In large bowl, mix eggs, vanilla, and applesauce until combined.
  3. Add brown sugar, banana, and blueberries.
  4. In a second large bowl, mix oats, salt, baking powder, and cinnamon.
  5. Pour dry ingredients into wet ingredients, mixing well. (Everything should be uniformly wet.)
  6. Pour in milk, stirring to combine.
  7. Spray two muffin trays with cooking spray. (My trays fit 12 small muffins a piece.)
  8. Fill each muffin cup about 1/2 to 3/4 full with the mixture. (I fit 1/4 cup of the mixture in each of mine.)
  9. Bake 35-40 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
  10. Cool completely, and then wrap individually in plastic and freeze together in gallon-sized freezer bags.
  11. Reheat in microwave or toaster oven, and enjoy!

I purchase most of my ingredients for this recipe from Costco, which makes each muffin cost less than $0.13 to make. What a bargain!

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