Delicious and healthy flourless oat muffins for babies, toddlers, and kids! These savory muffins are the perfect grab-and-go breakfast/snack packed with vegetables, whole grains, as well as protein and fat to keep them fuller for longer!
Thanks to Cabot for sponsoring this post.
The most popular requests I receive from you guys are for quick and easy, nutritious breakfast and snack recipes. And that is why I have a huge silly grin on my face as I’m typing this. Oh you guys are going to LOVE these muffins!
I had so much fun developing, testing, re-testing this recipe. If you purchased my first e-cookbook, you know that I use old-fashioned (or rolled) oats a lot in baking, but this is the first time trying my hand at it with steel cut oats. I normally cook a big batch for my family to enjoy as oatmeal with various toppings in the mornings, but I also know that magical things happen when food enters an oven. And thus, my experimentation began. If you’re interested in learning more about all the different types of oats, click here.
I made these savory rather than sweet because that’s how my mind works when it comes to recipe development, and because I have one of the most delectable ingredients in my arsenal. Hello, Cabot cheese!
I was first introduced to Cabot 4 years ago, and I never looked at cheese the same way again. Cabot is a co-operative owned by farm families throughout New England and New York and 100% of profits go back to the farmers! And for 100 years they’ve banded together to provide for their families, give back to their communities, and to produce some of the best cheese in the world. Take one bite and you’ll taste the difference. Their cheese is also 100% lactose-free.
- an excellent source of calcium, a mineral necessary for the healthy development of teeth, bones, heart, nerves, and muscles. Babies get their calcium from breastmilk or formula. As your child grows older, his/her needs increase to support growing bones.
- also a great source of protein, fat (I want to emphasize that it shouldn’t be restricted for children under the age of 2), and vitamin D
- although more research is needed for dairy, early introduction of top allergenic foods (e.g. peanuts, eggs) has been found to minimize or even prevent the development of food allergies later in life
These muffins are great for kids of all ages, including babies who are just starting their self-feeding journey. They’re easy to grab, soft-textured, and packed with essential, top-priority nutrients, like iron as well as vitamin C to help with its absorption and as just mentioned, calcium.
For us moms, these are wonderful because they are freezer-friendly, portable (perfect for lunchboxes), and a great way to boost our kid’s nutritional intake. Now, I know it’s in our nature to save all the good stuff for our little ones, but don’t forget to enjoy some for yourself too! Promise me?
And if you like this recipe, I’d love it if you would pin it! I’m trying to grow my Pinterest and your support would mean so so much to this mama! Thank you!!
Kid Friendly Southwestern Oat Muffins
- 1 cup steel cut oats , see note!
- 3 cups water
- 1 cup finely chopped broccoli
- 1 cup finely chopped red peppers
- 2 teaspoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 eggs whisked
- 1 cup no-salt-added black beans , drained and rinsed
- 2 tablespoons finely ground walnuts
- 1 cup cheese divided
- to cook the oats: Pour water into a saucepan and bring to a boil over high heat. Stir in the oats. Reduce heat to low and simmer for 20-30 minutes, uncovered, stirring and scraping the bottom of the pan. Cook ahead and refrigerate for AT LEAST AN HOUR
- Preheat oven to 375 degrees F.
- Heat lightly oiled skillet over medium heat. Add the vegetables and cook until moisture has evaporated, about 5 minutes. Add tomato paste and seasonings and stir to incorporate, about a minute. Set aside to cool slightly.
- Transfer to a large bowl and combine with oats and the rest of the ingredients (reserve 1/2 cup of cheese)
- Spoon the mixture into the greased/lined (or silicone) 12 cup muffin pan (about 2 spoonfuls), flatten with the back of a spoon, and sprinkle rest of cheese on top.
- Bake for about 20 minutes, or until golden brown.
- Give the muffins a couple minutes to cool off a little and then transfer to a cooling rack.