The other day I had an early (Early!) morning doctor appointment. I left before the kids were up and getting ready for school and so my in-laws came over to get the kids up and ready and off to school.
I didn't give any instructions - my mother in law has raised lots of kids and she didn't need to know how. The big boys were fully capable of getting themselves ready and grandma takes care of the little ones better than I do. (as is the way of most grandmothers!)
I am not a huge breakfast maker, I think this is due to the fact that I am not a morning person At All! I love to make breakfast for dinner (as you know) and Joseph takes over the breakfast on the weekend duties.
So grandma is here taking care of the kids and she made them oatmeal for breakfast. Somehow it was magical oatmeal. They talked about it after school, asked for it the next day - I had to actually take the oatmeal off the baking shelf in the pantry and put it with the breakfast foods.
So the kids are hooked on oatmeal, we have been making it a lot here lately. Our six year old gets into a food groove and will just eat a food until I get sick of just making the things. He has been eating a peanut butter and honey sandwich for lunch for roughly 104 days straight - which he changed up from his previous staple of peanut butter and grape jelly. (aren't six year olds awesome!)
Since muffins are magic food at our house - I was out to find a happy medium between kids who want oatmeal for breakfast and a mom that can't see straight until 10 am.
This recipe is Amazing! Not only is it fantastic tasting and really really good for you, But it has room in it for you to Add whatever you like to put in your oatmeal.... Berries, Nuts, Fruit or even Maple Syrup.
2½ cups old-fashioned rolled oats
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons butter, melted and cooled
2 cups milk
1 egg
¼ cup maple syrup
¼ cup dried fruit or nuts (optional)
2 cups fruit, fresh or frozen (for these muffins I used 1 cup chopped apples and 1 cup chopped pears)
Struesel
1/3 Cup Oats
1/4 Cup all-purpose flour
1/4 Cup firmly packed brown sugar
2 Tablespoons butter, chilled and cut into pieces
Preheat the oven to 375 degrees. Prepare 2 muffins tins with liners.
For streusel, in small bowl, combine oats, flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using).
In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins.
Sprinkle with reserved streusel, patting gently.
Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven.
Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.
