I’m a big oatmeal fan. I often begin the day with a bowl of it. I also love oatmeal-filled baked goods like oatmeal muffins & breads and oatmeal cookies & cookie bars. My mom even made me my favorite oatmeal cake for my birthday this year.
A couple of years ago I discovered the joy of baked oatmeal, and have since then, gathered a wonderful collection of baked oatmeal recipes. The only problem with baked oatmeal is that it makes a rather big batch, that sometimes goes to waste, since I’m the only one who really loves it.
I’ve seen several recipes lately for oatmeal baked in muffin cups, making perfect single-serving portions, and decided to give it a go. With 2 very very ripe bananas on the counter, I thought a “banana bread” baked oatmeal would be fun to try.
I used the baked oatmeal recipe from my Simply in Season Cookbook as my starting point, swapping out the applesauce for mashed bananas and adding a bit of baking spice.
I loved the way the little personal-size baked oatmeal cups turned out and have enjoyed them for breakfast several times this week.
The rest I plopped in a Freezer-safe bag that I tucked into the freezer. Now, when the mood for baked oatmeal strikes, I can pull one out and heat it in the microwave for a couple of minutes!
Having healthy food ready and waiting in the fridge and freezer makes sticking with the Weight Watchers Plan so much easier and is one of the keys for helping me stay at goal.