Enter the baked oatmeal single: a muffin-sized portion of baked oatmeal, hearty and, perhaps most importantly, not masquerading as something with a fluffy crumb. This is exactly what it looks like, and the chocolate chips are pretty evenly spread out. This recipe is a keeper. It freezes well, too, so don’t worry about leftovers.
3 cups old-fashioned rolled oats
½ cup packed brown sugar
2 tsp. baking powder
½ tsp. salt
2 egg whites
1 egg
1 ¼ cup lactose-free milk
¾ cup mashed bananas (I used one large banana)
1 tsp. vanilla extract
¾ cup semi-sweet chocolate chips
Preheat oven to 350 °F. Lightly mist 18 muffin tin cups with cooking spray (I got 15 oatmeal singles myself).
Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.
Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
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