Strawberry Oatmeal Muffins

These can be kept in the freezer for 6 months and reheated in the microwave.

Ingredients:

1 cup butter

1 1/2 cup old fashioned oats

1 cup whole wheat flour

1 cup Brown sugar

1 cup all purpose flour

1 tsp. Vanilla extract

1 1/2 cups Strawberry jam

 

Directions:

Thoroughly mix all the ingredients, except the jam.  Fill a lightly greased muffin tin halfway with the batter. Add a layer jam, then  top with the remaining batter.  Bake for about 18-20 minutes at 350 degrees F.

Butternut Squash Oatmeal

Ingredients:

2 tablespoons extra virgin olive oil

1 cup butternut squash cubes

1 cup rolled oats

1 cup coconut milk

½ cup water

2 tablespoons raw honey

1 teaspoon cinnamon

1 pinch of ground cloves

 

Directions:

Heat the oil in a saucepan and add the butternut squash cubes. Cook for 2 minutes until golden then add the rest of the ingredients. Cover the pot and cook on low heat for 15 minutes. Can be served warm or chilled.

Instant Pot Carrot Cake Oatmeal

Ingredients:

1 tablespoon butter (or coconut oil to keep it vegan)

​3 tablespoons maple syrup

​1 teaspoon pumpkin pie spice

​2 teaspoons cinnamon

1/4 teaspoon Chinese 5 spice

1 cup grated carrots

1 cup steel cut oats

​4 cups water

​3 teaspoons chia seeds

1 cup raisins

Directions:

Combine all ingredients and cook on the manual setting for 10 minutes or the oatmeal setting.

Set the vent to sealing.

Release the pressure and allow it to cool for a few minutes.