Okay this is my last recipe from this past 4th of July holiday weekend.
I was at my parents cottage & wanted to bake some healthy snacks for the drive & ferry back.
Now my parents are not the healthiest of people. This experience shows that you really can make something that is yummy & good for you, with very little on hand.
While scouring their fridge & cabinets I was able to pick out oats, cinnamon, natural peanut butter, almond milk, yogurt & raspberries. There was no baking soda or powder, but I made it work.
This is my dog sleeping while all this was going on.
You can tell he was extra tired from all the activities by the mere fact that he wasn’t at my feet looking for some free veggies, as he normally would when I am in the kitchen.
So, how would I describe these muffin bars:
- They are the idea of overnight oats – therefore, feel free to change the recipe anyway you like. Use what ingredients you have on hand & what you like in your oatmeal or overnight oats.
- They are a great last minute breakfast or snack to grab before heading out the door.
- I meant to eat 2 for breakfast… but ate 3, & was extremely satisfied until lunch.
- Their main ingredient is quick oats (Can replace with gluten free oats if needed. While I feel quick or rolled oats are the best for baking, feel free to experiment with steel cut).
Baked Overnight Oats
- 2 1/2 c quick oats
- 1 tsp cinnamon
- 1/4 c natural peanut butter (or other nut or seed butter)
- 1/4 c unsweetened vanilla almond milk (or other plant-based milk of choice)
- 1/4 c plain* greek yogurt (or non-dairy)
- Handful of raspberries (or any other fruit, seed, chocolate chips, etc)
*Most fruit flavored yogurts have about 26 grams of unnatural sugar while plain yogurts have only have 8 grams, all of which are naturally occurring sugars from lactose.
If you want flavored yogurt, stick to plain yogurt & sweeten it yourself with fruit, raw honey, or vanilla extract.
- Preheat oven to 350 degrees
- Spray 9 muffin tins with non-stick spray
- Mix all ingredients in a large bowl with a fork until well combined
- Distribute batter among the 9 muffin tins
- Bake at 350 degrees for 30 minutes
- Allow to cool before eating
- Store in a sealed container. Enjoy!
We took a ferry from Milwaukee to Muskegon. What’s a fun way you have traveled?!