This is a great way to have a fast breakfast for those on-the-go days.
1/4 cup canola oil
2/3 cup splenda
3 cups dry oatmeal
1 to 2 teaspoon cinnamon
1 teaspoon salt
1/2 cup fat free milk
1/2 cup plain nonfat yogurt
1 teaspoon vanilla
1 teaspoon baking powder
Wisk oil, splenda, and eggs. Add cinn, baking powder, salt, vanila and wisk again. Add oatmeal then milk and yogurt and mix. Spray a muffin tin pan with non-stick spray. Bake at 350 for 25 minutes. - Makes 8 muffins.
My FAVORITE - add a cup of fresh blueberries
Add some chopped or thin sliced apple.
Peanut butter & mini chocolate chips .
Can be baked in a 9-inch round cake pan or 9x9 cake pan and cut into 8 pieces.
Store individual muffins in zipper bags in the freezer. Heat in the microwave for about 1 minutes and breakfast is served!