Individual Baked Oatmeal

Recipe

Breakfast
Individual Baked Oatmeal

Primary Media

Oatmeal baked in muffin cups with blueberries

User Rating

3.09 out of 5 stars
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32 ratings

Recipe Data

24
Servings
10min
Prep
50min
Total

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    2Hy-Vee large eggs
    1 tbsp.Hy-Vee vanilla
    1 c.Hy-Vee unsweetened applesauce
    1 c.Hy-Vee Select pure maple syrup
    1ripe banana, mashed
    1 c.blueberries
    5 c.Hy-Vee old-fashioned oats
    1 tsp.Hy-Vee salt
    3 tsp.Hy-Vee baking powder
    ¼ c.ground flax seed
    1 tbsp.Hy-Vee cinnamon
    2 ½ c.Hy-Vee skim milk

    Directions

    1. Preheat oven to 350 degrees. Line 24 muffin cups with liners and spray with non-stick cooking spray.
    2. In a large bowl, mix eggs, vanilla, applesauce and maple syrup together. Add mashed banana and blueberries.
    3. In a separate bowl, mix together oats, salt, baking powder, flax seed and cinnamon. Add milk to dry mixture. Combine oatmeal mixture with egg mixture. Fill muffin cups.
    4. Bake 35 to 40 minutes or until set. Best eaten warm with additional milk served on top. Can also freeze in freezer-safe bag and reheat when needed.

    Nutrition facts

    Servings

    130 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 15mg
    • Sodium: 190mg
    • Total Carbohydrates: 25g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 2%
    0%
    Iron 6%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Back to School 2012.