I've had that feeling lately that things around me are on fast forward and this month will be no exception. There are a ton of things on my radar... I have a lot of new classes to teach, including figuring out what to do about my next boot camp session, a number of races, my 1 year blogging anniversary... and a little thing called my BIRTHDAY!!!!
So in the hopes of tackling everything coming up I am setting a goal for myself... to get at least 7 hours of sleep every night. I started this month's goal on a positive note because I had intended to write this post last night but I went to bed instead!
In addition to the extra sleep I also made a few recipes from other blogs and added my own spin to them. A week or so ago this recipe was posted by Laura at Sprint 2 the Table. I thought the idea of making baked oatmeal in muffin liners was genius and I loved the idea of having oatmeal with raspberries baked in it... so here is my spin on her recipe using festive Christmas muffin liners... just in time for Easter!
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake breakfast snack vegan
Ingredients (10-12 muffins)
- 1/2 cup unsweetened applesauce
- 1 cup frozen raspberries
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons warm water - mix & let sit for 5 min)
- 2/3 cup almond milk
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 2 cups oatmeal
- 1 teaspoon baking powder
- 1/8 teaspoon powdered stevia or other sweetener to taste
- Chopped dark chocolate
Mix wet ingredients. Stir in dry ingredients adding more milk if mixture is too dry or oatmeal if mixture is too wet. Spoon equal amounts into lined muffin tins. Sprinkle toppings and press into oatmeal mixture.
Bake at 350 for 20 minutes. Cool and store in sealed container in fridge or freezer.
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