Baked Oatmeal

https://www.eatingbirdfood.com/baked-oatmeal-cups-4-ways/

Ingredients

Oatmeal Cups Base

• 3 cups old-fashioned rolled oats
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 1/2 cups milk (I use unsweetened vanilla almond milk)
• 2 Tablespoons ground flaxseed (see subs below)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Chocolate Chip 

• 2 Tablespoons peanut butter
• 2 mashed bananas (about 1/2 cup)
• 1/4 cup mini chocolate chips, divided (dairy-free, if needed)

Apple Cinnamon

• 1/2 teaspoon cinnamon (1 teaspoon total)
• 2 Tablespoons almond butter
• 1/2 cup applesauce
• 1/4 cup diced apple, divided

Blueberry Almond

• 1/2 cup applesauce
• 2 Tablespoons almond butter
• 1/4 cup blueberries, divided

• 2 Tablespoons sliced almonds, divided

Peanut Butter Banana

• 3 Tablespoons peanut butter
• 2 mashed bananas (about 1/2 cup)
• banana slices, for topping (optional)

Notes

• Flaxseed substitutions: 2 Tablespoons of chia seeds or 2 eggs or 1/3 cup egg whites
• Honey can be subbed for maple syrup
• To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.

Instructions

Oatmeal Base

1. Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
3. In another bowl, whisk together almond milk, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you’re making.

Chocolate Chip 

1. Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.

1. Pour wet ingredients into the large bowl with the dry ingredients.
2. Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
3. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Apple Cinnamon

1. Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.
2. Pour wet ingredients into the large bowl with the dry ingredients.
3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Blueberry Almond

1. Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
2. Pour wet ingredients into the large bowl with the dry ingredients.
3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Peanut Butter Banana

1. Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.
2. Pour wet ingredients into the large bowl with the dry ingredients.
3. Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Dutch Baby with Lemon Curd and Blueberries

https://www.closetcooking.com/dutch-babies-with-lemon-curd-and/

• 2 tablespoons butter
• 3 large eggs, room temperature
• 1/2 cup milk, warm
• 1/2 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 2 cups blueberries
• 1 tablespoon powdered/confectioners sugar

1. Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
2. Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.

Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!

Nutrition Facts: Calories 330, Fat 15g(Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g

https://www.closetcooking.com/lemon-curd/

• 4 lemons, juice and zest
• 1/2 cup sugar
• 4 large eggs
• 6 tablespoons unsalted butter

1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.