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Oatmeal Muffins

This morning I woke up thinking I wanted to try something new to serve Rajan for breakfast. I have shared before how he is a very picky eater and that we do Occupation Therapy for his sensory sensitivity, so I am always looking for new foods to try out and introduce him to. Bread textures can always go one of two ways with him, the softer breads he usually tends to be ok with, but anything more crispy and toasty he is not a fan of. He used to love oatmeal a ton, and I am not sure if he got burned out on having it or if his preference for it changed, but lately he refuses oatmeal anytime I offer it to him, even if it is mixed with fruit. I thought I would try to look up some easy-to-throw-together recipes that have oatmeal in them and came across this super easy Oatmeal Muffin recipe. I already had all of the ingredients in my pantry and thought if I replaced a couple of items with some healthier options that this would make a great breakfast item for Raj; and since muffins are more soft I thought he may even really enjoy them!

The verdict… he LOVED them!!! Such a major mom-score there. I was so happy and excited that I found another food we can add to the list, its been tough not feeding him the same things over and over again, he is growing pretty tired of his regular meals.

I wanted to share the recipe here with my substitutions. I didn’t change much except for replacing the regular ingredients with some organic ones…

(original recipe found here)

Ingredients:

– 1 cup milk

(since this was for Raj I used organic whole milk so it would be more fatty)

– 1 egg

– 1/4 cup vegetable oil

(can be substituted with applesauce or puree banana)

– 1 cup all purpose flour

(I replaced with organic whole wheat flour)

– 1/4 cup white sugar

(or organic sugar cane)

– 1 teaspoon baking soda

(I was out so I used 3 teaspoons of baking powder)

– 1/2 teaspoon salt

– 1 teaspoon cinnamon

Directions:

Preheat oven to 425°F (220°C). Grease 12 muffin cups or line with paper muffin liners.

In a small bowl, combine milk and oats. Soak for 15 minutes.

In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.

Next time I might get bold and add some mini chocolate chips or raisins, what a treat that will be for him!

Bon appétit!

(don’t mind our messy morning hair)

Hope your little ones (or you) enjoy them as much as we did!

With love,

Amanda

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