Loaded Oatmeal Cups

Nothing smells better in the fall, or any time of year really, than cinnamon.  And this afternoon, after packing the in-laws house all weekend, it was time to whip together a quick and easy recipe for breakfast for the week.


Both the husband and I understand the importance of eating breakfast, so something like these little cups loaded with cinnamon and fruit are perfect for us in the morning.  While the hubs has a cup of coffee and breakfast in his red chair watching SportsCenter, I grab something to eat once I get to the office.

Cold, room temperature, or warmed up, these loaded oatmeal cups are full of the Fall flavors of apple, apricot, cranberry, and of course, cinnamon.

Loaded Oatmeal Cups

Loaded Oatmeal Cups

What You Need:

• 1 ½ c milk
• 1/4 c brown sugar
• 1 tbsp butter
• 1/2 tsp salt
• 1 ¼ c quick-cooking oats
• 2 tbsp cinnamon
• 1 c peeled chopped apple
• 1/2 c chopped dried apricots
• 1/2 c raisins
• 2 tbsp craisins
• 1 egg, beaten 

How You Do It:

1. Combine milk, brown sugar, and butter in a small  saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat.
2. In a medium bowl, mix oats, cinnamon, apples, apricots, raisins, and craisins, and beaten egg.
3. Stir in the milk mixture.
4. Fill 12-cup muffin pan with mixture.
5. Bake at 350* for 30 minutes.

Loaded Oatmeal Cups recipe adapted from FoodNetwork.com.