I always make a huge batch of oatmeal on Monday mornings for the week ahead. I love oatmeal for so many reasons, but most of all because it’s easy, nutritious and filling! Oats contain soluble fibre, which helps to slow down digestion and keep you fuller longer (and sustain energy levels)! They are also very versatile, making a great addition to muffins, cookies, granola bars, energy balls, and smoothies! I even add them to hamburger patties and meatballs!
I created this recipe by accident- I had too much leftover oatmeal and debated freezing it, but then decided to do an experiment and make muffins out of it! They turned out AMAZING and were incredibly easy to make. I love that we didn’t waste any food, and that we repurposed our leftovers for a healthy snack that my kids loved (they’re great for on-the-go breakfasts too!).
These muffins contain simple, nutritious ingredients that you likely have on hand already. They’re bursting with flavour and nutritional goodness, including protein, fibre, vitamins and minerals. Alone, they act as a balanced meal or snack, but pair really well with some greek yogurt or a fruit smoothie too. I let my daughter choose the toppings (as you can see in the video), which she enjoyed the most!
- 2 ripe bananas, mashed
- 2-2 1/2 cups leftover oatmeal (made with rolled oats or large flake oats)
- 1 cup milk
- 3 eggs, whisked
- 1/4 cup chia seeds
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 cup toppings of choice (chocolate chips, fresh or frozen berries, dried fruit, nuts, seeds, coconut, etc.)
- Preheat oven to 375 F
- Grease a 12 cup muffin tin
- In a large mixing bowl, combine all of the ingredients and mix well
- Scoop mixture into muffin cups (fill to about 3/4 full)
- Top with toppings!
- Transfer to oven and bake for about 25 minutes (until golden brown on top)
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