Single Serve “Baked” Oatmeal Cup
Easy advance prep and the protein of a whole egg make this portable meal a winner. Yield: 1 jumbo muffin


Ingredients

  • 1 Bob’s Red Red Mill oatmeal cup (flavor of choice; see favorite combos below)
  • 1 egg
  • 1/4 cup (60 grams) mashed very ripe banana, applesauce, apple butter or pumpkin butter
  • 2 tablespoons (30 ml) milk of choice
  • 2 teaspoons (10 ml) pure maple syrup (may substitute sweetener of choice to taste)
  • 1/2 teaspoon baking powder
  • Optional mix-ins: 1 tablespoon shredded coconut, raisins or other dried fruit bits, and/or nuts

Instructions

  1. 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. (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.)
  2. When ready to cook, remove the lid and microwave on full power for approximately 2 minutes (or about 2 1/2 minutes when cold from the fridge) 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 degrees F.)
  3. 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 for a minute or two. Optionally, allow the muffin to cool completely (in or out of the cup), replace the lid, and store in the refrigerator.

Notes

  • Favorite flavor combinations:
  • *Blueberry-hazelnut oatmeal cup/mashed banana/shredded coconut
  • *Brown sugar-maple oatmeal cup/pumpkin butter/pecan/dried cranberries
  • *Apple-cinnamon oatmeal cup/applesauce/walnuts/raisins

More recipes at FountainAvenueKitchen.com