Hello sweet friends! Can you believe summer is coming to an end? Our family has had so much fun these last couple of months and we’ve really enjoyed spending time together. As we prepare for our new fall routine we have some big changes happening at our house. My oldest is starting kindergarten this week, and as much as I’m going to miss having him home with me every day, I know he’s ready to go to school. He’s excited to meet his teacher and make new friends, and he’s so eager to learn. He likes to refer to himself now as a “school-ager”, and I just can’t believe that he’s old enough for elementary school! I’ve been giving him tons of extra snuggles the past few weeks and making an effort to spend lots of time with him in preparation for this change. I have to soak up every last moment before he goes off into the big wide world on this new adventure!
One thing my husband and I want to do to make the first day of kindergarten a little easier for all of us is to plan a special breakfast before my son leaves for school. We want to spend time together talking as a family, sharing in his excitement and alleviating his fears. (Who am I kidding, my son isn’t nervous at all. I’m the one who will be fighting back the tears!)
We made our favorite oatmeal muffins in preparation for this big day, and I want to share the recipe with you. My sister-in-law gave me this recipe (originally appearing in the “Better Homes and Gardens New Cook Book” and I’ve modified it slightly). All six of her children as well as my three kiddos love these muffins, and as you know it is almost impossible to find something that nine children will all eat without complaining! If that’s not a testament to how delicious they are, I don’t know what is. And the good news is that these muffins are really easy to make, and the kiddos love to help!
You’ll need the following ingredients to make your own amazing oatmeal muffins:
1 cup rolled oats
1 cup milk
1 cup flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
2 eggs- well beaten
¼ cup oil
*You may want to include some special ingredients like berries, raisins, nuts, or mini chocolate chips.
Preheat the oven to 425 degrees. Pour the oats and milk in a bowl, stir, and set aside for 15 minutes while the oats soften. During this time I let the kiddos help me put the paper wrappers in the muffin tins. Then combine the dry ingredients in a separate bowl. After the 15 minutes have passed add the eggs and oil to the oatmeal mixture. Then combine all the ingredients together, stirring with a spoon to mix everything. Toss in whatever extra ingredients you’d like (we used frozen blueberries in our recipe). Scoop the mixture into the muffin tins and bake for 20-25 minutes. Enjoy!
These muffins are great as part of a quick and easy breakfast or an after school snack. I’m excited about starting our new routine. What about you, friends? Do you have any special first day of school traditions? Any tips for helping me get through the day so I’m not tempted to wrap myself up in my son’s baby blanket and stress eat M&Ms while gazing at his baby picture? I’d love to hear from you! Find me on social media by clicking on the gray icons below. Have a beautiful day!