by Alison Diven, Contributing Writer
This baked oatmeal in mini muffin form is quintessential Autumn–and so fun for little snacks or little hands! With their hearty texture, warm spices, subtle orange notes, and mild sweetness, they cozy up perfectly to a cup of tea and your favorite sweater . . . or cuddly story-time with your little ones. They’re also chock full of healthy ingredients, so I feel good about doling them out any time of day or taking them along on outings for easy nourishment.
This is great news because as my baby’s due date draws near (just 2 weeks now), it seems like there’s always another errand to run or midwife appointment to attend. Mama’s tired! I’ve baked several variations of these muffins and squirreled them away in our freezer for postpartum life, but truly, I’m already breaking into my stash. I can’t keep up with our daily food needs at the moment, so I’m extra grateful for foods like this that I can make in big batches when I have a burst of energy.
For the record, these freeze and reheat beautifully. I like them plain, slathered with butter, or broken up into a bowl with raw milk. My dairy-free son enjoys his solo or with a smear of almond butter and raw honey.
3 Variations to Try
- Pumpkin Spice — One of my favorites! Just use pumpkin puree instead of mashed banana, omit currants and orange zest, and increase sweetener to taste.
- Banana-Coconut-Chocolate Chip — My toddler’s favorite. Omit nutmeg, clove, orange zest, and currants. Add shredded unsweetened coconut and mini chocolate chips (Enjoy Life has a soy-free, allergy-friendly product).
- Cranberry Orange — Use chopped dried cranberries instead of currants and omit nutmeg and clove. Increase orange zest by up to double, depending on your taste.
Let your taste buds guide you! So long as you don’t overdo the wet ingredients, which will make your muffins forever gummy no matter how much you bake them (voice of experience here!), it’s hard to go wrong.
Related recipes you may enjoy from The Nourishing Gourmet:
- 2 cups rolled oats (use certified gluten-free oats if needed)
- 1 cup full-fat coconut milk
- 1 tablespoon lemon juice
- 1 cup mashed overripe banana (about 2 large bananas)
- 2 eggs OR additional ¼ to ½ cup coconut milk for egg-free version
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- ¼ teaspoon salt
- 2-3 tablespoons coconut sugar or other natural granulated sweetener (liquid sweeteners add too much moisture)
- zest of one orange
- 6 tablespoons chopped pecans (optional)
- 6 tablespoons currants (or raisins)
- The night before baking, mix together the oats, coconut milk, and lemon juice in bowl and leave out, loosely covered, overnight.
- When ready to bake, preheat oven to 375 and grease a mini muffin pan.
- Break up the thick, gummy soaked oats with a fork, then add remaining ingredients and stir thoroughly to combine.
- Scoop heaping tablespoons into the greased mini muffin pan and bake for 20 minutes.
- Let cool for a few minutes in the pan, then invert onto a cooling rack.
Latest posts by Alison Diven (see all)
- Spiced Currant Orange Baked Oatmeal Mini Muffins (Dairy-Free & Gluten-Free w/ Egg-Free Option) - November 7, 2014
- Easy Egg Muffins with Pesto & Ham (GF with DF options) - September 24, 2014
- French Tuna Salad with Tomatoes & Herbs (Mayo-Free) - August 8, 2014