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Hello friend, it’s me, Jamerrill. 

I’m so glad you found me here. I help mommas live their best lives for God’s Glory! I’m a Jesus loving wife to one (married 23+ years) and long-time homeschool mom to 9. I only know MEGA and LOTS. Here I share all about easy home cooking for a house full, homeschooling, and motherhood for God’s glory.

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Freezer Friendly Baked Oatmeal Blueberry Muffins

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.

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Baked Oatmeal Blueberry Muffins

  • Author: Jamerrill Stewart

Description

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.


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.

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See these muffins in action here on Large Family Freezer Cooking: 15 Dozen Baked Oatmeal Muffins, Burgers, Tuna Cakes, | Freezer Meals!

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