And they're ready in less than 30 minutes.
, a couple of hard-boiled eggs. But since one of the #cook90 creeds is to try not to repeat meals more than once or twice, I've had to get creative.
Enter: portable baked oatmeal cups. I love baked oatmeal—it's hearty and creamy and sweet-but-not-too-sweet. But it's definitely not a grab-and-go item.Anna Stockwell's super easy-to-follow guidelines , the Epi Test Kitchen mixed together a raspberry-studded, coconut-scented batch of baked oatmeal and spooned it into a muffin tin, filling each cup to the brim. We baked the oatmeal for about 30 minutes at 350º F, until the tops of the mini-oatmeals were golden brown and firm to the touch.
It turns out that not only are baked oatmeal cups just as hearty, creamy, and delicious as the larger version, they hold together well enough to eat out of hand . And the words "mini baked oatmeal"? They look great on a meal plan.
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