One of the things we struggle with around here is easy, to-go breakfasts that are filling and won't make a huge mess in the car. We've had success with baked oatmeal before, so I used that as a starting point to make these very fall-flavored muffins.
I'm not exactly sure what the connection is, but these smell like cinnamon and spice and instantly remind me of sunday school as a child. Which is weird, because the only thing I actually remember eating at sunday school was off-brand vanilla oreos, frosted animal crackers, and diluted kool-aid lemonade.
Maybe my flashbacks are just wishful thinking. Because it would be awesome if we'd had these as a child. They are dense and chewy and filling like oatmeal, but light, like a muffin should be. They can be popped in the toaster or microwave for just a few seconds to make a decadent breakfast, and are packed with healthy fruit, nuts and whole grains.
Cranberry Spice Buttermilk Oatmeal Muffins
1 Packet Apple Cinnamon Instant Oatmeal
1 Packet Cinnamon Spice Instant Oatmeal
1/2 cup Old Fashioned Rolled Oats
Scant 1 cup milk + vinegar (or pre-mixed buttermilk)
1/2 cup applesauce
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried cranberries
Preheat oven to 400°. Line a standard size muffin tin (12) with liners or lightly spray with oil.
If making your own buttermilk, pour just shy of 1 cup of milk into a measuring cup. Add vinegar (I prefer apple cider vinegar) to make 1 cup. Stir and allow to sit.
In a small bowl combine applesauce, vanilla, egg and oil. Mix well.
Add Old Fashioned oats and dried cranberries to buttermilk mixture and stir to combine. Let sit about 30 minutes while you finish preparing.
In a medium bowl, combine instant oats, whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Combine buttermilk/oatmeal/cranberry mixture with applesauce mixture and mix well. Slowly add to the dry ingredients and mix until just incorporated.
Spoon into the muffin tin, sprinkle with Sugar in the Raw, and bake for 20-22 minutes.
Allow to cool slightly in pan, and then remove to a cooling rack, until room temperature. Heat just slightly in the microwave or toaster to warm before eating!