Single Serve “Baked” Oatmeal Cup

Easy advance prep and the filling protein of a whole egg make this portable meal a winner. Yield: 1 jumbo muffin

Mix all of the ingredients together. You can do this directly in the oatmeal cup, although it’s a little easier to do it this way: If using banana, mash it with a fork against the side of a small bowl (alternatively, add chosen fruit puree), and then mix in the egg until combined. Add the remaining ingredients, stirring until incorporated. Transfer the mixture to the oatmeal cup. No need to grease. (If you wish, sprinkle the top with a pinch or two of oats, some shredded coconut, etc.—this is primarily for a pretty look.) Let sit on the counter for at least 1 hour or up to 2 hours. You may also put the lid back on and store in the refrigerator for up to 24 hours. (The mixture must rest for at least 1 hour to prevent the oatmeal from cooking over the top of the cup. When time allows, I like to cook the oatmeal the night before, as the flavor of the muffin improves overnight.)

When ready to cook, remove the lid and microwave on full power for 1½ to 2 minutes or until the muffin is no longer moist on top and the center is cooked through. (There is no need to stir the contents prior to cooking. Until you know how long this will take in your microwave, check the muffin a little early and add additional cooking time in 15-20 second intervals, as needed. If you want to be certain the muffin is cooked through, use a quick read thermometer; the internal temperature should read approximately 200 to 205℉.)

Gently pry the muffin out of the cup with a butter knife. Be careful; it will be very hot. The edges will be very moist at first from the steam in the cup, but this will quickly evaporate as the muffin cools. Optionally, allow the muffin to cool completely (in or out of the cup), replace the lid, and store in the refrigerator.