Enter baked oatmeal cups. You've probably seen them on Pinterest boards or heard about them from the crunchy types that like to flaunt their nutritionally sound "baked goods" in our donut-loving faces. I made some a couple of weeks ago and surprisingly, E took the bait! He ate two at breakfast with his yogurt and I gave myself a big ol' pat on the back - job well done, me. Job well done. The recipe actually made about 40 oatmeal cups so I froze some before they dried out. Unfortunately, E doesn't like them reheated from the freezer (they are a little dry so I just slather butter all over the top. What? It's still oatmeal).
This time, I decided to make half a batch and to add some extra goodies to the mix. This should appeal to both cooks and bakers because while there is some measuring involved, there's also room to tweak it and make it your own.