Overnight Oat Muffins

Start these muffins the night before by steeping the oats in milk overnight in the fridge.  Then next morning, bake up the best oat muffins ever!

Prep Time: 5-10 minutes (plus overnight steeping)    Bake Time: 25 minutes

WHAT YOU NEED:

1 cup old fashioned rolled oats (5 minute cook variety. See tip below for quick cooking oats)

1 cup milk (or non-dairy alternative such as soy, almond, coconut and cashew milk)

1-1/4 cup all purpose flour

1-1/2 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

1/3 cup vegetable oil (such as canola)

1 egg, beaten

¼ cup chia seeds (optional, but boosts fiber)

½ cup brown sugar, firmly packed

 MAKING IT:

In a large bowl, combine oats and milk; stir well.  Cover and let soak overnight (or for at least 4 hours) in the refrigerator. (Note: For classic “overnight oats” add fruit and other favorite toppings to the steeped oats at this point. Or proceed as directed below for tender oat muffins)

Preheat oven to 350◦F.  Grease muffin tins or use paper liners. Sift together flour, baking powder, cinnamon and salt. Add oil and egg to oatmeal mixture, stirring well. Add dry ingredients to batter, mixing gently until all flour is moistened.  Add chia seeds and brown sugar.

Spoon batter into muffin tin, filling each cup about 2/3 full.  Bake for 25 minutes or until brown.  Let muffins cool in tins 5-10 minutes after baking before transferring to cooling rack. Makes 12 muffins.

TIPS:

Replace all purpose flour with whole wheat flour for a heartier tasting muffin

This recipe works well with quick cooking oats; just soak for 30 minutes and proceed as directed.

Nutrition Information per serving (1 Muffin made with oil and chia seeds): 200 Calories; 9g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Chol; 190mg Sodium; 27g Total Carb; (3g Fiber; 10g Sugars); 4g Protein