Today the husband and I are in CT, doing a little holiday celebrating with the folks on my side of the family. I was supposed to write this post in the car ride down…
But then we got on the road, I remembered what horrible motion sickness I get sometimes, and then my body remembered how it thinks of car rides as soothing lullabies, and I soon found myself with no post and a wicked neck cramp.
Best laid plans, right? So instead I write to you in the morning. Which is really more of my time. I would never consider myself a morning person if you asked, but this job of mine is quickly turning that around, especially on the weekends.
Waking up at 7 (but still considering it sleeping in) has its perks. Last weekend I made eggnog pancakes for the hubby (though I’m pretty sure I just wanted to make pancakes one morning and he happened to come downstairs and ask for some…)
But sometimes I like to shake it up a bit in the morning, and the concept of oatmeal cakes intrigues me. I can’t stand regular oatmeal (the consistency…um, no thanks) but, bake it into a little cake in a muffin pan with some brown sugar and apple slices? Hello awesome breakfast.
One Year Ago: Pulled Pork
- 2 Tbsp brown sugar
- 1 large apple, peeled and cut into thin slices
- 2 cups rolled oats (not quick or instant)
- ¼ cup almond meal
- 1 tsp cinnamon
- ¼ cup maple syrup
- 1 cup applesauce
- 1 cup milk
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Preheat oven to 375 degrees.
- Spray a 12-cup muffin tin with cooking spray and set aside.
- Sprinkle each cup of the muffin tin with a little of the brown sugar.
- Place the apples slices over the sugar, making sure to cover the bottom of each cup.
- Combine remaining ingredients in a medium bowl and stir to combine.
- Fill the muffin cups to the top making sure the apple slices are completely covered. Press down to ensure the oats are surrounding the fruit.
- Bake uncovered for 25 mins, or until the oatmeal is set.
- Let cool in the muffin cups, then run a knife around the edge of each cup and invert the cakes. Serve warm or at room temperature.
Adapted from Munchin’ with Munchkin