Wednesday, August 12, 2015

Recipe: Leftover Oatmeal Breakfast Muffins

leftover oatmeal breakfast muffins

So, this summer I declared Friday mornings "Oatmeal Fridays!"
It garnered collective groans from both JT and Isabella.
JT was the least thrilled about my declaration and vowed that he wouldn't
be having breakfast on Fridays ever again.
If you know JT, you know that's a pretty serious promise.

However, when our first Oatmeal Friday rolled around, JT actually
ate and Isabella was the one vowing to never eat breakfast on Fridays again.
Needless to say, I had quite a bit of leftover oatmeal and seemed like such
a waste to throw it out, so I went hunting for some way to use the leftover oatmeal.

leftover oatmeal breakfast muffins

That is how Leftover Oatmeal Breakfast Muffins were born!
I knew that Isabella was more likely to go for something in muffin form,
so I did some research and some experimenting and the results were a delicious
breakfast muffin that even Isabella couldn't turn down.

I also knew that if I added some dark chocolate chips, that would clinch Isabella,
give us breakfast for the next day and use up the leftover oatmeal.
They were delicious! And both of the kids loved them.
The muffins were dense and hearty and paired with a glass of milk,
they make the perfect meal for those busy mornings when you're dashing off to
school or work.

Isabella said, "Well, I might not eat breakfast on Fridays, but Saturdays I'll be having
muffins for sure!" What a silly girl! I'm just glad I found a yummy use for
the leftover oatmeal that everyone in the family can enjoy.
They're so yummy, you just might find yourself having Oatmeal Fridays
more than once a week, just to have leftover oatmeal!

Leftover Oatmeal Breakfast Muffins

1 1/2 - 2 cups leftover oatmeal 
2 eggs
3/4 cup coconut oil
1/2 cup milk
2/3 cup brown sugar
2 1/4 cups flour
1/2 tsp cinnamon
1 1/2 tbsp baking powder
3/4 cups dark chocolate chips
3-4 tbsp oats

1. Preheat oven to 350 degrees F.
2. Spray muffin tins with cooking spray or line with muffin papers.
3. Whisk together the oatmeal, eggs, coconut oil, milk and brown sugar until
the oatmeal is mixture is smooth and free of lumps.
4. In another bowl, combine the flour, salt, baking powder and cinnamon.
5. Fold the dry ingredients into the oatmeal mixture until well combined, 
but be sure not to over mix.
6.  Mix in the dark chocolate chips.
7. Use a scoop or large spoon to evenly fill the muffin cups.
8. Sprinkle some dry oats on top of each muffin before baking.
9. Bake for 22-25 minutes - until a toothpick inserted into the center comes out clean.
10. Let the muffins cool completely before removing from the tin.
11. Eat and enjoy!



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