Recently, I realized that a good part of my diet consists of oats. I start the day and end the day with a bowl of oatmeal, don’t leave the house without a bag of granola and eat granola bars for snacks and sometimes, these cookies for lunch. While I’ve been making an effort to add more variety to my diet, I also have no problem with oats being a go-to snack (and sometimes meal… granola is perfectly portable). Oats are filling, naturally gluten free, fiber-ful, protein-ful, and versatile. So, instead of feeling bad about the fact that my body is probably half oat, half caffeine, I decided I would just vary the way in which I eat my oats and what I eat them with. Expect a few oat recipes this summer, starting with this one.
This recipes makes 12 muffins, but you can double or triple it and leave the batter in an airtight container in the fridge. They’ll last for a month, in case you need them for unexpected guests or last minute brunch without the streusel or a quick dessert, if you have the time to make new streusel (which takes about five minutes).
1 cup oats
1 1/4 cup almond milk mixed with 1/8 cup lemon juice
1 tablespoon ground flax seed
1/2 cup brown sugar
1/3 cup vegetable oil
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins
3 tablespoons Earth Balance Butter
1/3 cup agave
1/2 cups of oats
1 teaspoon vanilla
1 teaspoon cinnamon
dash of salt
1/2 cup of flour
1. Preheat oven to 400 degrees. Mix the almond milk with the lemon juice.
2. Combine flour, baking soda, baking powder, salt, nutmeg and cinnamon.
3. Add the flax seed to the almond milk mixture.
4. Add the oil, vanilla and brown sugar to the butter milk mixture. Stir well. Stir in the oats.
5. Combine the wet ingredients to dry ingredients.
6. Fold in raisins.
7. Spoon into muffin tin (for a dozen). Make sure to tap the muffin tin on the counter a couple of times, as these muffins have some nooks and crannies that could make for air bubbles.
8. Melt the butter and mix with the vanilla and agave. Add the cinnamon and salt to the 1/2 cup of oats and coat that with the wet mixture. Then add the flour until the mixture is dry and crumbly (you may need more flour). If you want this a little sweeter, you can add some brown sugar or more agave followed by more flour.
9. Spoon generous helpings of your mixture onto each muffin. Bake on middle rack of oven for 15 minutes.