Baked Breakfast Bombs
Baked in muffin tins, these individual breakfasts are nutritional dynamite. The “bombs” keep well in the refrigerator for up to a week.
2 cups milk or half and half
1 teaspoon each vanilla and lemon extract
2 cups old-fashioned or one-minute oats (not instant, not steel cut)
20-ounce can of crushed pineapple, well drained
1 cup chopped nuts
½ cup pancake syrup
Set the oven to 400 degrees and grease a 12-hole muffin tin. (Using cupcake papers is not recommended.) In a bowl whisk eggs, milk and extract. Stir in pineapple, oats, nuts and syrup. Spoon into muffin cups in 12 even portions. Bake 15-20 minutes or until toasty brown on top. Cool, remove from tins and wrap individually. Eat out of hand or serve in a bowl with maple syrup or hot or cold milk. Makes 6 servings of 2 “bombs” each.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com