A raspberry streusel muffin in the form of a gluten-free and vegan baked oatmeal.
For some reason, I’ve never forgotten that in one episode of The Simpsons, there was a store called ‘Much Ado About Muffins’. Shakespeare and muffins rolled into one – that would be my kind of store.
Moving on… who doesn’t love muffins? Really, who?
I especially love ‘Texas muffins’ – just for the name, not just the gigantic size. It makes me imagine cowboys chopping on muffins, rather than beef jerky, as they ride through the near-deserted parts of Texas.
I have fond memories of buying giant raspberry muffins from the bakery and happily munching on them. Ah, those where the days. The simple days of being a kid and eating whatever you liked, without realizing that muffins are unexpectedly loaded with sugar and oil.
I even thought muffins were good for you (I mean, there’s fruit, right?).
While those carefree days of eating muffins the size of my face as a mid-morning snack may be over, my love of muffins hasn’t diminished. However, these days I find muffins quite unsatisfying – if I eat one for breakfast, I’m hungry an hour or two later.
But combine the delectable taste of a bakery-fresh muffin with the nutrition of baked oatmeal, and you’re left with a delicious (and satisfying) breakfast.
Sure, I’m more health conscious now then when I was a kid – but that doesn’t mean I’m missing out on all the good stuff! Through the magic of baked oatmeal, I’m still that carefree kid eating a giant muffin. It’s just a healthier version.
I’ll still be baking and eating actual muffins, there’s no doubt about that. But – and I realize this may make me sound like a very odd person – these days I find it more exciting to turn my old favorite foods into oatmeal!
This post was updated (with new pictures) in June 2015.
- For the baked oatmeal
- ¼ cup applesauce
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ⅛ - ¼ teaspoon blackstrap molasses
- ⅓ cup almond milk
- ½ cup rolled oats
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup raspberries, fresh or frozen
For the streusel topping
- 1 tablespoon rolled oats
- 1 tablespoon chopped nuts
- Pinch of ground cinnamon
- 1 teaspoon applesauce
- ½ teaspoon maple syrup
- Preheat the oven to 350°F (180°C). Grease a small ramekin.
- For the baked oatmeal: In a small bowl, combine the applesauce, vanilla extract, lemon zest, blackstrap molasses and almond milk.
- Add the rolled oats, baking powder, cinnamon and salt, and mix until well combined. Stir in the raspberries.
- For the streusel topping: In another bowl, combine the rolled oats, chopped nuts and cinnamon. Add the applesauce and maple syrup, and mix until well combined (it’s easiest to use your hands). The mixture should be sticky and a little wet.
- Transfer the baked oatmeal batter into the prepared ramekin. Top with the streusel mixture, and bake for 25 - 30 minutes. Enjoy!
This recipe also works using ¼ cup mashed banana in place of the applesauce in the baked oatmeal. The applesauce in the streusel topping can also be replaced with approximately ½ tablespoon mashed banana.
I used unsweetened applesauce. You can make your own applesauce by pureeing/blending cooked or canned apples.
Blackstrap molasses give this oatmeal a brown sugar flavor. If you don't have blackstrap molasses, add 1-2 teaspoons brown sugar or omit them.