Anyone have any good tips on how to consistently work out in the morning? With the new job, I’m working longer days, so I’d love to knock my workout out in the morning before work. My problem – this involves being at the gym to workout at 4:30 AM. Doable in my world if I have to do it once. Four times a week… going to be a struggle.
As I think I’ve mentioned before, most mornings, even if I’m not trying to get to the gym before work, there is not much of a chance that I am going to have time to actually cook something. I tend to get out of bed at the last possible minute to give me enough time to get out the door, so grab and go is a great philosophy in this house. With my much earlier mornings in mind, I pulled this recipe out for some make-ahead breakfasts and was surprised to realize that I had yet to blog on it.
The recipe is from Leanne of Healthful Pursuit, and I have already lost count of how many times I have made these. They bake in a muffin pan to allow for individual servings, and at 2 “muffins” a morning, one recipe lasts most of my week. They keep well in the refrigerator, and I just reheat them after I get to work in the mornings. They smell great coming out of the microwave due to the cinnamon, and I often get comments asking what I am eating. One thing to note, the texture of these is going to be different from a traditional muffin. With oats, little fat, and no flour, you will not get a traditional crumb. The other thing about these is the batter. It will seem a little runny. Do not worry. They will bake together. I use an ice cream scoop to spoon it into the muffin liners and fill them as full as I’d like my muffins to be. No need to worry about the 1/2 to 2/3 full rule here. As far as add-ins, one of my favorite things to add into these are blueberries. I add them to the batter rather than just as a topping, and I have had success using both fresh and frozen berries.
I made a batch of these this morning for work Friday and this weekend, so we will see if I get any comments at my new place. Maybe looking forward to breakfast will actually get me to the gym at 4:30 on Friday morning? Enjoy!
Baked Oatmeal To Go
Adapted from Healthful Pursuit
1 egg or 1 flax egg (1 Tbsp. ground flax seed mixed with 2 Tbsp. warm water, sit for 5 minutes)
1 cup unsweetened applesauce
1 over-ripe banana
1-1/4 cup unsweetened vanilla almond milk (could use any milk)
2 Tbsp. maple syrup
1 tsp. vanilla extract
2-1/2 cups old-fashioned oats
2 Tbsp. ground flax seed
2 tsp. cinnamon
1-1/2 tsp. baking powder
1/4 tsp. Kosher salt
1/2 to 1 cup blueberries, fresh or frozen (or other desired mix-ins)
Preheat the oven to 350 degrees. Line a muffin pan with muffin liners. Set aside.
Place the egg/flax egg, applesauce, banana, milk, maple syrup, and vanilla in blender or food processor. Blend until just combined.
Place the dry ingredients (oats through salt) in a large bowl. Mix to combine. Pour the wet ingredients over the dry ingredients. Mix until just combined. Fold in the blueberries or other mix-ins. Spoon into the muffin liners using an ice cream scoop. It is okay to fill the liners pretty full. The muffins will only rise slightly while baking. There should be enough batter for 12 muffin cups.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Eat warm or cool completely and store in the refrigerator until needed. To reheat: remove the liner and rewarm in the microwave for about 1 to 2 minutes.