Oatmeal Chocolate Chip Muffins

Last weekend I went camping with old co-workers at Lake Folsom, northeast of Sacramento. It was so great to get away from checking emails, facebooking, and texting and just live in the moment with nature.

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The night before I wanted to bring some snacks and threw together these Oatmeal Chocolate Chip Muffins they were yummy, filling, and, best of all, portable!

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I did not have quick-cook oats, so I used regular oats and it definitely was good to soak it for a little while in the milk. The muffin texture was a bit more chewy and you could still taste the oats. Made it a bit more “rustic” I suppose.

  • 1 1/4 cup oats
  • 1 1/4 cup milk (soy/almond/coconut/hemp/rice milk works too!)

Soak for at least 15 mins if you are using regular oats. In the meantime, pre-heat your oven to 400 and grease the muffin pan.

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Add these ingredients into the milk-oats mixture:

  • 1 egg
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 3/4 cup chocolate chips (I used a mix of semi-sweet, dark, and milk Ghirardelli chocolate chips just for fun!)
  • 1/2 cup of the pecans

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Combine the two mixtures together until it looks like this.

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Pop them in the oven for about 20-25 mins. I did not sprinkle brown sugar on top like the original recipe because it was really sweet enough with the chocolate.

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I tried one right out of the oven with the chocolate chips melted. Oh man, I had to remind myself to save some for camping!

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