peanut butter baked oatmeal cups

Are you looking for easy breakfast ideas that go beyond dry cereal? Look no further. In our house, we like to have muffins on hand in the freezer. When the kids wake up, they can grab one and microwave it a bit, and voila! Breakfast is served, and Mom can focus on making her coffee. Or packing school lunches, except the kids aren't going to school these days ... but I digress.

Peanut Butter Baked Oatmeal Cups

1 c. quick-cooking oats
2 c. old-fashioned oats
1 c. peanut butter
1/4 c. packed brown sugar
1/4 c. white sugar
1 1/2 c. milk
1 stick butter, melted
2 eggs
1 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt

1. Preheat oven to 350°F and prepare 16 standard muffin cups.
2. Mix all ingredients together in a large bowl and stir well.
3. Spoon into muffin tins (I like to use an ice cream scoop), and bake for 25 minutes. Edges should be golden brown.
4. Allow to cool for 10 minutes before serving.

FREEZE OPTION:
Allow to cool completely, place in gallon bag, and freeze. We like to place one in a bowl and microwave for 30-60 seconds to thaw. They are delicious, but a little crumbly! My favorite way to enjoy them is warm, crumbled up, with a little milk in the bowl.

NOTES:
This recipe is very flexible. I've used almond milk with no problems, and I'm sure you could substitute the peanut butter for a different nut or seed butter, if necessary. You also could use one type of oats, but I like the variety of texture.