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 well. Grease a 12-slotted muffin tin (I spray with coconut oil or use my fingers and coat insides with butter). 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.

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. Mamas, if you’re wanting to make this more lactation-friendly add in 2 Tbsp brewers yeast and 1 Tbsp ground flaxseed.

Perfect for meal prepping breakfasts, lunchboxes or for grabbing and going! They also help with portion control. I 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.