I’m not a fan of baked oatmeal, I’m not sure why… just never a favorite. I am however a huge fan of oatmeal that’s been cooked, used in overnight oats, baked in in cookies or raw in smoothies- count me in! I wanted to make a muffin that was healthy and perfect for on-the-go breakfast for a busy week ahead. I wanted to appeal to everyone – kids included. One daughter loves dried fruit, the other despises it. Hubby is allergic to chocolate. Okay…. so I made two batches. One without chocolate and one with vegan chocolate chips (mini, so they weren’t loaded but still tempting). It worked! Every morning, I saw one or two of these walking out the door in someone’s hands and I was happy. Whole grains – gluten free makes for a happy mom!
It is National Whole Grain Sampling Day today… so this is the perfect recipe to share. This year I’m a Whole Grain Ambassador. I partnered with this council because whole grains have numerous benefits. Did you know?
Brown rice isn’t the only whole grain rice? It also comes in black (which you’ve seen me cook with), red and purple. What a great way to get your kids interested in eating rice.
3 servings a day of whole grains cuts blood pressure, reducing stroke by 5-20% according to a 2010 study by Scotland doctors.
Sprouting grains increases many of the grains key nutrients including B, C, folate and fiber.
Whole grains are not only fabulous for your health, they provide key nutrients you need to keep moving and stay healthy. They also taste incredible! I have hundreds of whole grain recipes on my site for recipe ideas. Here are just a few for breakfast, lunch, dinner, dinner and snacking.
They Whole Grain Council is also generously sharing (as they did with me) a box of whole grain goodies for one of my KTC friends. Please leave a comment below to be entered or on this post in my Instagram feed. US residents only. A winner will be announced tonight at 8 pm EST. The winner must email me their mailing address within 48 hours or a new winner will be chosen.
Lark Johnson from Texas was the winner. She entered via Instagram and has already submitted her information. This giveaway is now over.
Disclosure: I received a selection of whole grain products to sample but was not compensated for this post. All opinions are my own.
2 cups of old fashioned rolled oats – gluten free if necessary (Bob’s Redmill)
2 teaspoons of pumpkin pie spice (I used King Arthur’s)
2 tablespoons of ground flax seed
1 tablespoon of ground cinnamon
1 teaspoon of baking powder
1/4 teaspoon salt
1cup of pumpkin puree
1/4 cup maple syrup or honey
1 tablespoon of vanilla paste or extract
1 cup of unsweetened almond milk
1/4 cup of the following~ chopped dried fruit, raisins, nuts, or chocolate chips.
Preheat the oven to 350 degrees. Line your muffin pan with papers and set aside. In a dry mixture bowl, whisk oats, pumpkin pie spice, cinnamon, powder, flax and salt. In your stand mixer with the paddle attached, blend puree, egg, syrup or honey, vanilla and milk. Once blended, add the dry mixture and blend. If adding optional toppings, blend in by hand. Using a melon baller or scoop, add to your muffin pan. Fill 3/4 way to the top. Bake for 18-20 minutes or until a toothpick inserted comes out clean and the muffin feels firm when pushed down on. Let cool and then serve or store in a covered container.
— Knead to Cook