Eli and I have fallen into a nice little morning routine here in Denver. We wake up early and head out for a walk first thing with our sights set on a new neighborhood coffee shop each day. When we get home, I cook up breakfast while Eli and Guy find sunbeams to take their morning naps in. Today’s breakfast was a version of my banana raisin oatmeal bars but I swapped the mashed banana for unsweetened applesauce and made them into baked oatmeal muffins instead of oatmeal bars.
They were a little crunchy on the outside and soft in the middle.
With just a touch of sweetness from the agave syrup.
Because I love bananas I still sliced a few and put them on top and ate my baked oatmeal muffins with some black tea.
I imagine these would be even more delicious with homemade applesauce, like this recipe I’ve been eyeing over at Cookie & Kate.
This recipe only yields a small batch of muffins (4 baked oatmeal muffins in total) since I’m the only one in our household who eats oats. Double the recipe if you’re cooking for more than just yourself. I ate two for breakfast but easily could have eaten the other two if I hadn’t also had some leftover pizza for breakfast. 🙂
Perfect for a fall morning, slowly watching the leaves start to change.
Enjoy and Exhale!