COVERT COMPOSITIONS

These turned out good, but were still more gooey in the middle than I wanted them to be, even after baking them two different ways.  I am freezing them to pull out &warm up, so I am not too worried.  Also, being more gooey, makes it seems like you are actually eating a bowl of oatmeal 🙂

The great thing about this recipe is that you could add anything inside that you want – cranberries, blueberries, etc.  This time around I tried chocolate chips.  Had I realized it would make so many muffin cups, I would have divvied it up and made different kinds.  

Ingredients:

2 eggs
1 tsp vanilla
2 cups unsweetened applesauce
1 medium banana, smashed
1/2 cup honey

1/4 cup flaxseed meal
1/4 cup chia seeds
5 cups dry oats
1 tsp cinnamon
1 Tbsp baking powder
1 tsp salt

2 3/4 cup 1% milk

Your additional ingredient – for me, 1/4 plus 1/8 cup chocolate chips

1. Mix first group of liquid ingredients.  
2. Add in 2nd group of dry ingredients.
3. Mix in milk.  
4. Add in your favorite “filling” ingredient.  

Put baking cups in muffin tins.  Spray muffin tins with non-stick baking spray.  Fill muffin cups.  

I first baked according to instructions at 350 for 30 minutes.  Then I lowered it to 325 for 40 minutes for the 2nd batch.  That was a little better.  Still not as cooked through as I would have liked.  

I ended up with 28 muffin cups.  With the ingredients I purchased, they were only 120 calories per muffin cup.

 
Original recipe I found on Pinterest here:
http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/