I must tell you that my daughter and I have a bit of an obsession with these oatmeal and nut breakfast muffins.
It’s never too early to teach kids to love good, healthy food, and to instill in them the love for cooking. With some assistance (with the oven part) my 7-year old was capable of doing these all by herself. Since I wrote this recipe I think we’ve done this about half a dozen times, and we love them every time.
We’re very lucky that not only is our daughter a pretty open-minded eater, she also has a stomach of steel and no food allergies that we know of. In fact she’s more resilient and tolerates new foods better than her parents.
Having a mother who is an enthusiastic, adventurous cook like yours truly probably helps. I hate monotony and am always trying to find new ways to cook our staples: fish and vegetables. Sweets are not verboten in our home, but we limit them to special occasions, and prefer fruits as desserts.
I also don’t like sweets in my breakfast, I’m a savory breakfast kind of gal. But everybody deserves the occasional treat, and this is our preferred one.
This muffins contain no flour (great for celiacs – see notes), no added sugar (for those abstaining from processed sugar), no milk (I used almond “milk”), no eggs (kids can try the raw batter) and it’s loaded with fruits and nuts. And of course oats, which doctors keep telling us are good for us.
Flourless, sugar-free, dairy-free and full of nuts, fruits and oatmeal. It’s like a more fun, portable breakfast. Your kids will love these oatmeal and nut breakfast muffins. When we make these I always pack a few in zippy bags and keep in the fridge to add them to my daughter’s lunchbox. They never come back uneaten.
- 1 cup of instant oatmeal
- 1 cup of almond or soy or almond milk
- 2 tablespoons of olive oil
- 3 very ripe bananas
- ½ cup assorted chopped nuts (see notes)
- ½ cup assorted dry fruits (see notes)
- ½ teaspoon of baking soda
- A pinch of salt
- 1 teaspoon of cinnamon powder
- Heat oven to 300 ºF (150 ºC).
- Mix the oatmeal, soy milk and olive oil.
- In a separate bowl mash the bananas.
- Add the bananas to the oatmeal mix.
- Add nuts, dry fruit, baking soda and salt.
- Mix well.
- Pour into greased muffin cups or silicone muffin molds.
- Bake for 30 mins, or until a skewer inserted in the middle comes out clean.
- Cool to room temperature.
- Sprinkle with cinnamon powder and serve.
Not all celiacs can consume oats, check with your doctor. Some brands may be contaminated with wheat, make sure the one you use isn't.