It is time for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!
This time my assignment was Colleen at Secrets from the Cookie Princess. Colleen describes herself as “a 30-something higher education administrative coordinator from Pittsburgh but living in Massachusetts and my husband Dave is my Chief Tasting Office and First Lieutenant in Charge of Sprinkles.” LOL! As you can imagine with a name like “Cookie Princess”, there are several delicious cookies and bars on her recipe index but she doesn’t stop there. She also offers appetizers (like Corn & Black Bean Taquitos, Crispy Quinoa Bites and Spinach & Roasted Garlic Hummus), breads (such as Almond Joy Banana Bread, Crock Pot Banana Bread and Zucchini Cranberry Coconut Bread), breakfasts, cakes and dinners (I can wait to try the Tequila Lime Marinated Chicken). Narrowing down my options was a bit difficult, but the kids and I chose Individual Baked Oatmeal Cups. I altered it based on what I had on hand (a whole bunch of chunky applesauce) and in what I baked it in. The muffin cups seemed much too small to my teenaged boy, so I baked the oatmeal in canning jars. After cooling, I can easily put a cap on the extra servings and stick them in the fridge to warm up the next day. I used homemade chunky apple sauce to replace the applesauce and banana. After adding some nutmeg, the chunky applesauce bites transformed into bites of baked apple in the oatmeal, making it a wonderful fall breakfast. I hope you enjoy this as much as we did. Thank you, Colleen!
- 1 large egg
- 1½ cups unsweetened chunky applesauce
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- 2½ cups certified gluten free old fashioned rolled oats
- 2 tablespoon flaxseed meal
- 1½ teaspoons ground cinnamon
- 1½ teaspoon gluten free baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1⅓ cups cup gluten & dairy free milk substitute (I used coconut)
- optional toppings of your choice: raisins, nuts, chocolate chips, blueberries, dried cranberries, etc.
- In a large bowl, whisk eggs, applesauce, honey and vanilla until combined. Add oats, flaxmeal, cinnamon, baking powder, nutmeg and salt and mix to combine.
- Pour milk substitute over mixture and whisk until incorporated.
- Line two 12-cup muffin pans with paper liners and spray liners generously with cooking spray. Distribute oatmeal mixture evenly into muffin cups, about ¼ cup each. OR do what I did and oil 8 ounce wide mouth canning jars. Put ½ cup mixture into each jar. Sprinkle desired toppings over the muffin cups if using.
- Bake at 350 degrees F for 30 to 35 minutes or until a tester comes out clean.
- Remove from oven and cool in pan on wire rack for a few minutes before transferring to cool completely on wire rack. Once completely cooled, store in an airtight container or zip-top bag and freeze. To reheat, microwave on high for 45-60 seconds.