. . . In two easy steps.
Step 1 –
Introduce them to an amazingly delicious but healthy breakfast, like these Jam-filled Oat Bran Muffins.
Step 2 –
Make oatmeal. Over and over again.
If your kids are anything like mine, you will eventually wake up to them begging to make breakfast for you. And you’ll get to enjoy those muffins again, but without the effort.
Jam-filled Oat Bran Muffins
2 Tbsp. ground flasseed
6 Tbsp. water
2 cups oat bran
1 cup unbleached all-purpose or whole wheat flour
1/2 cup firmly packed light or dark brown sugar
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1-1/4 non-dairy milk (try oat milk!)
1/3 cup canola oil
1 cup chopped walnuts (optional, or use less if desired)
1/2 cup strawberry (or any fruit) jam preserves, or fruit spread, preferably unsweetened
Preheat oven to 425 degrees. Lightly grease your muffin tins.
In a food processor or bowl with electric hand mixer, whip the flaxseed and water together, until you have a thick and creamy consistency. This can all be done by hand, but a food processor/hand mixer does a better job in 1 to 2 minutes. It also makes it creamier than can be done by hand. ( I use my Braun hand-held mixer).
In a large bowl, combine the oat bran, flour, brown sugar, baking powder, cinnamon, and salt. Set aside. In a small bowl, whisk together the flaxseed mixture, milk, and oil. Stir in the walnuts, if using. Add to the dry ingredients, and mix just until blended.
Fill the prepared muffin cups less than half full with batter. Place a dab of jam or preserves in the center of each cup. Add more batter to fill the cups two-thirds full, concealing the jam. Bake for 15 to 20 minutes, depending on your oven. Cool in the tins for 3 minutes, then remove to cool on a wire.