It’s no secret that baked oatmeal is one of my favorite, make-ahead breakfast options. I love warm oats, and for most of the last few years it’s been no trouble to cook them on the stovetop, traditionally. When I’m rushing out the door, though—and lately, that’s how mornings seem to go—simmering even rolled oats can feel time consuming (plus, there’s the saucepan to wash).
During my post-bacc, I relied on overnight oats nearly all of the time. In recent years, overnight oats haven’t been my preference except when it’s very, very hot outside: I’d nearly always rather have oats that are warm and a little denser than overnight oats. So, baked oatmeal to the rescue.
Last weekend I planned to make baked oats as usual, but with a twist: baking them into muffin tins, rather than a baking dish. This makes meal prep all the easier because everything is portioned out and ready to go. And the apple berry baked oatmeal cups look really cute, too 🙂
I love muffins and anything shaped like a muffin, but one of my challenges with muffin baking is that the muffin size always feels a little stingy. Lately I’ve been on the hunt for a larger sized muffin tin, which is why I’m happy I found McDonald Paper Company. It’s a local supplier that sells restaurant equipment, but also cutlery, cookware, baking supplies, parchment, kitchen and food prep tools, stainless steel food pans, storage items, and much more. And the site just happens to feature a six-cup muffin pan that’s roomier than usual. It’s a win-win for me: bigger portion size, fewer muffins (living on my own, having a dozen usually means shuttling extra to the freezer).
Years ago, when one of my closest friends was in culinary school, she advised me that restaurant supply stores are one of the best places to find a huge array of bakeware and cookware at great prices. I’ve visited a few here in NYC, often when I’m looking for a kitchen tool that’s offbeat, and now it’s great to know of an online option. In addition to the muffin pan, which I love, I got some of McDonald’s parchment paper for baking and for the many batches of roasted veggies I’ve been batch cooking each weekend!
As for the baked oatmeal cups, they’re stuffed with all of my favorite breakfast-y things: fresh fall apples, frozen blueberries, hemp seeds, flax, chia. They’re sort of a hybrid of this blueberry banana oatmeal bake and these oatcakes. They’re more portable than the former, less dense and dry than the latter, and probably my favorite recipe of this kind to date. Here they are.
I’ve been serving the cups with some peanut butter and sliced apple, as you can see. They’re great with a banana and a squeeze pack of peanut and almond butter if you’re on the go (I confirmed that yesterday, when I had a particularly rushed morning). They’re also a great, filling snack option. If you’re especially hungry, a double portion is nice and hearty.
I’m sure I’ll be making these throughout the year, using different kinds of fruit and different seeds/nuts. Nowadays, with all of the schedule change that’s underway and all of the adjustment, having a comforting and familiar breakfast feels sweeter than ever. Enjoy—and happy almost Friday!
This post is sponsored by McDonald Paper Restaurant Supplies. All opinions are my own. Thanks for your support!