Preheat oven to 350 degrees. Line a standard muffin tin with muffin cups; set aside.
They taste more like a sweet muffin than baked oatmeal. But that's not why we love them so much. A dozen of these guys will get breakfast packed for the entire week. Just round them out with Hy-Vee Short Cuts mandarin slices, grapes and a hard-cooked egg for protein. Done.
Servings and Ingredients
|2||Hy-Vee large eggs, lightly beaten|
|1 c.||Hy-Vee 2% reduced-fat milk|
|½ c.||Hy-Vee honey|
|2 tsp.||Hy-Vee ground cinnamon|
|2 ¼ c.||Hy-Vee old fashioned oatmeal, divided|
|1 c.||Hy-Vee Short Cuts elegant berry blend|
Things To Grab
- Standard 12 cup muffin tin
- Muffin liners
- Medium bowl
- Wire cooling rack
In a medium bowl, whisk together eggs, milk, honey, and cinnamon until combined; set aside. Place 3 tablespoons dry old fashioned oat meal in muffin cups; divide egg mixture evenly between muffins and top with berries.
Bake 25 minutes until light golden brown on top and completely set. Cool slightly on a wire cooling rack and remove muffins from pan.
Store at room temperature for up to 5 days or store in the freezer for up to 1 month.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 35mg
- Sodium: 20mg
- Total Carbohydrates: 24g
- Protein: 4g
Hy-Vee Test Kitchen