Baked Oatmeal Muffins

It's that time of year again...

Back-to-School!

For us that means sack lunches, crock pot dinners, 

and quick and easy breakfasts.

The quicker and easier, the better!

But that doesn't mean it can't be homemade. 
Now this all goes without saying, 

but did you know...

breakfasts made at home with whole foods 

are much healthier, 

contain less sugar, 

and are much more affordable

than packaged store-bought breakfast foods. 

So before you pass out the PopTarts,

think about how much better you'll feel about

sending your kids off to school with one of these:

Baked Oatmeal Muffins

The perfect 
make-ahead back-to-school 
Breakfast-on-the-Go!

Here's what you'll need:

2 EGGS

1/4 CUP BROWN SUGAR

1/8 CUP COCONUT OIL (or veg. oil)

1/2 CUP APPLESAUCE

1 1/2 CUP COCONUT/ALMOND MILK (or reg. milk)

1/8 CUP PEANUT BUTTER

2 TSP. VANILLA

1/2 TSP.SALT

1 TBSP.CINNAMON

3 CUPS OATS

2 TSP. BAKING POWDER

1/8 CUP FLOUR

TOPPINGS: 

FRESH OR DRIED FRUIT, NUTS, CHOCOLATE, CAROB CHIPS, ETC... 

Instructions:

Preheat oven to 350

Spray or line muffin pan.

Mix eggs, brown sugar, and oil until smooth.

Add applesauce, milk, peanut butter, vanilla.

Mix until combined.

Mix dry ingredients separately.

Slowly mix in dry ingredients until combined.

Fill muffins 3/4 full. 

Top with fruit.

Bake for 30 minutes

(Bake mini-muffins 15 minutes)

Let cool. 

Store in airtight container.

Enjoy!