Baked Oatmeal Muffins

Oatmeal.

It's cheap. It's filling. It's easy. It's gluten free. Did I mention it's cheap? Well it's cheap.

And.......it's.........boring.

Unless you put your back into it just a little little bit. And bake it. Then it's cheap, filling, still pretty easy, still gluten free.

And.......DELICIOUS!!

There are lots of baked oatmeal recipes floating around the internet. My Baked Oatmeal Muffin recipe is a spin off of this one, but that one calls for WAY too much sugar and the final product is a little too crumbly. Jake has full body fits when his baked goods fall apart, so no can do for our resident tyrant. He actually won't let anyone but me make them anymore after one particularly crumbly experience when his father was at the baking helm.

Baked Oatmeal Muffins
Makes 12 muffins.

3 c. oats
1 c. water
1/2 c. milk (almond milk, coconut milk, whatever milk)
2 eggs
1/2 c. coconut oil
2 t. vanilla
1/2 c. sugar
2 t. baking powder
1 t. salt
1 t. cinnamon
3/4 c. fixins (blueberries, dried cranberries. . . chocolate chips . . .)

Preheat oven to 350. Oil a muffin tin. Mix together the oats, water, milk, eggs, vanilla, and coconut oil, and set aside. In a separate bowl mix together sugar, baking powder, salt, and cinnamon. Combine the dry bowl with the wet bowl. Mix well. Stir in your fixins. Spoon batter into your muffin tin and bake until set and the tops are beginning to brown. About 12 minutes.

*******DISCLAIMER*******The muffins will tend to fall apart if you don't let them cool a little in the pan. This may not be a big deal if your eaters are. . . rational.

Enjoy!!