This morning Kelly aka Running Kellometers hosted a breakfast for runnerds to watch the live coverage of the Olympic Women’s Marathon.

Marathon (party) fuel

Photo on the left: Back – Kate, me, Amanda, Amanda, Susan; Front – Sara, Kelly, Nicole

I brought baked oatmeal “muffins” and everyone seemed to like them so I’m sharing the recipe. This is kind of a combo of a couple recipes I found online. I’ve made a different version of these before and brought to work to have for breakfast throughout the week. Someone also suggested these would be good energy bars before a run.

baked oatmeal

Baked Oatmeal Muffins

  • 3 cups rolled oats
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 can (15 oz) pumpkin
  • 1 cup milk
  • 2 eggs
  • 1/2 cup melted butter
  • 2 teaspoons vanilla extract
  • A lot of milk chocolate chips

Pre-heat oven to 350. Combine ingredients in a large bowl; mix by hand. Spray muffin pan with non-stick cooking spray. Spoon mixture into muffin pan (I used a gravy ladle). Bake for about 30 minutes. Yield: 24 small muffins.

I’m guessing on the nutrition facts per muffin (since this is a combo of recipes):

150 calories
6.5g fat
21g carbs
2g dietary fiber
2.6g protein

Variations: I’ve made these before without the pumpkin, but with more milk, and added walnuts and cranberries instead of chocolate chips. They were a little bit drier than the batch I made for today. I’ve also seen variations with applesauce,  yogurt and/or mashed banana instead of the pumpkin, but I have no idea how much to add. Also in place of the chocolate chips (or in addition to them), you can add your favorite stuff, like raisins, dried cranberries, or other dried fruit, walnuts, pecans, or other nuts, coconut … whatever sounds good to you. This is one of those recipes where you can kind of wing it a little bit.