Ahh, morning. The birds are singing, the sun is shining, the coffee is…in the microwave where it has been for the past hour because I meant to get it hot again but I keep forgetting it’s in there. Baked oatmeal blueberry muffins are a great accompaniment to that cold coffee!

Are your mornings hectic? Trying to get the kiddos fed and your coffee down and some semblance of order to the day can be a real challenge, especially for those mamas that aren’t “morning people”. Because most kids definitely are morning people. : )

I love having breakfast foods that I can pull out of the freezer to make our mornings a bit more smooth. I make a whole bunch of muffins and freeze them so that I can just pull them out later when we need a quick breakfast. Of course doctor these baked oatmeal muffins up anyway you’d like and serve with fresh fruit, yogurt, hard-boiled eggs, or cheese sticks.

Let these thaw out the night before you need them and they’ll be ready to heat in the morning, either in the microwave or in a warm oven. And feel free to use frozen blueberries in these; just give them a dusting of flour to keep them from sinking to the bottom of your muffin cups. Don’t ask me how I know this little trick.

Baked Oatmeal Blueberry Muffins

Jamerrill Stewart

An easy breakfast that you can make ahead and freeze for those days when you need to feed the kiddos (and yourself) a delicious breakfast without a lot of hassle.

Print Recipe

Ingredients

12 cups old-fashioned oats
8 tsp. baking powder
4 TBSP cinnamon
4 cups brown sugar
2 TBSP vanilla
1 cup oil
2 cups applesauce
4 cups milk
4 cups blueberries

Instructions

Mix all dry ingredients in a very large bowl.
Stir together wet ingredients, then add to dry ingredients.
Mix well.
Scoop into greased muffin tins or use muffin papers.
Bake at 375* for 30-35 minutes.
Cool completely and place in freezer bags.
To serve, let thaw overnight and reheat in the microwave or in the oven on warm.

Notes

I was out of cinnamon when I made these the last time, so I used allspice instead, You can also substitute ground cloves for the cinnamon. As always, use what you have!

Makes 5 dozen.