If you’ve tried and loved my overnight oatmeal casserole, you’ll love these – muffin style!  They are a perfect muffin of heartiness, sweetness and fiber.

OVERNIGHT BAKED OATMEAL MUFFINS
Ingredients:
2 cups GF rolled oats
1 cup milk of your choice
1/3 cup maple syrup
2 Tbsp. coconut oil (melted)
2 eggs
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
(see add-ins)

Directions:  Combine oats and milk in a bowl, cover and place in fridge overnight (or at least 2-3 hours). In the morning, preheat your oven to 350 degrees and stir in other ingredients. Grease a 12-slotted muffin tin. Spoon batter into each slot and bake for 24-25 minutes – they should have golden, crispy edges. Allow to cool before carefully guiding out with the edge of a butter knife. As always, I encourage you to enjoy with a generous swipe of grass-fed butter.

Optional Add-Ins: Raisins, dried cranberries, crushed nuts, nut butter, pureed fruit, dried fruit, chocolate chips, 1 scoop collagen powder, cacao powder, other sweet spices like cardamom, nutmeg or all spice, minced ginger, etc.

Perfect for meal prepping breakfasts, lunchboxes or for grabbing and going! They also help with portion control. You can place one in a bowl, smash it, and top with yogurt or full-fat coconut milk then sprinkle cinnamon and any fresh fruit on top for a hearty breakfast.