Feeding a toddler. It can be hard for some. We are pretty lucky… Milo eats EVERYTHING. And I really mean it. These days, we have to clean our shoes when we come in from the cold because he likes to lick the salt from walking on the icy salted sidewalks. Believe me now?
Now that I’m back at work, I fully and truly understand the greatness of handheld food. My first week back at work I arrived late at work one morning with no better excuse than: “I gave “O” cereals with milk to a baby who can’t spoon feed himself”. And it was true. I had to sit there for 15 minutes!
That night, I decided to make little oat muffins for Milo. Well since then, he’s had more muffins than I’ve had slices of pizza… just kidding. To a point where I felt so bad that I started sneaking in introducing all kinds of healthy, nutrient-packed stuff into them. Now, if I have to give him something other than a muffin, I feel kinda bad. My toddler muffins are jam packed with fruit, veggies and whole grains and Milo devours them while I can get ready for work and gulp down my 3rd coffee.
Kids or no kids, these breakfast muffins are an awesome grab-and-go breakfast. You can adjust them to your liking. They’re also a good 3 o’clock pick-me-up if that’s your style.
Because I’m making the muffins for a toddler, I don’t put sugar of any kind. If I’d be making them for myself, I’d probably put a little something sweet… after all, they are green!
Sometimes, when I’m out of spinach, I’ll grate a carrot in the mix instead and add a spoonful of almond butter! Yum!
Green Oatmeal Toddler Muffins
1 1/2 cup milk
1 tsp vanilla
1 cup fresh spinach
1 banana (perfect time to use up your stash of frozen bananas)
1 + 1 1/2 (yup, 2.5 in total) cup rolled oats
1 tsp cinnamon
2 Tbsp ground flax seeds
2 Tbsp chia seeds
1/4 cup maple syrup (optional)
- Preheat your oven to 350.
- In a blender, make a smoothie with the egg, milk, spinach, banana, vanilla + 1 cup of the rolled oats.
- In a medium bowl, mix the remaining 1.5 cups of oats, cinnamon, flax and chia.
- Add the smoothie mixture and the maple syrup (if using) to the dried oats mixture and mix to combine.
- Let the muffin mix stand on the counter for approx. 5 minutes – it’ll allow the chia and flax to thicken the whole thing up.
- Spoon the mixture into greased muffin tins (I usually get approx. 13).
- Bake at 350 for 25 minutes or until set.
- Allow to cool a little and enjoy your now hassle-free mornings.