Oatmeal Brown Sugar and Blueberry Muffins or Baked Oatmeal

Confession… I don’t love oatmeal.

Perhaps it’s the overdone trend of overnight oats, perhaps it’s the fact I don’t opt for instant oatmeal, and perhaps it’s just once you’ve had it a million times it can get boring. Sorry.

However, baked oatmeal or oatmeal muffins, now that’s a different tune.

My favourite way to have a bowl of oats is with brown sugar. Yes, I know it’s sugar and sugar is bad. Ah. However, once in a while adding sugar into your diet is not a sin. I enjoy baking with brown sugar, and I certainly think the combination of oatmeal and brown sugar is one that is a must.

Brown Sugar…mmm mmm mmm

RedPath Sugar was kind enough to send me over a massive box of treats. In it was a bag of their dark brown sugar. This sugar is rich, decadent, and smells as if heaven rained down a bunch of sweetness directly on top of me. The best part is that this Canadian company ensures that the sugar is sustainably sourced and ethically grown.

When I saw the sugar, I instantly knew I had to make some oatmeal muffins. So here is what I came up with!

Oatmeal Brown Sugar and Blueberry Muffins

muffin pan
large bowl

2 ripe bananas
1 egg
1 tsp vanilla
1 tsp avocado or olive oil
1/2 cup brown sugar
1/4 tsp baking powder-
1 dash dash of cinnamon and/or cardamom (optional)
2 cups rolled oats
1/4 cup skim milk powder
1 handful fresh or frozen bluberries

Mash up all of the bananas in a bowl. You can use a fork to easily do this.
In the same bowl add all of your wet ingredients and mix well.
One by one, add each of your dry ingredients, mixing well in between each addition.
Your mixture should be not fluid, but moldable. Then fold in the berries.
Add your mixture to a lined muffin pan OR a muffin pin lightly dusted with some oil or cooking spray.
Bake at 350° for 20 minutes.
Let cool and enjoy or store in an air-tight container in the fridge. If not using within a week, freeze.