This easy microwave oatmeal muffin takes just minutes and is packed with healthy fats and fiber to keep you satisfied and satiated.
Disclosure: This post was sponsored by Homestat Farm, makers of Maypo. I received samples and was compensated for my time. Thanks so much for supporting the brands that make this blog possible!
I’ve eaten a lot of instant oatmeal in my life. For many, many years, it was my breakfast of choice. Team maple syrup and brown sugar, all the way. Forget peaches and cream – my little brother could have those.
As a chronic snooze-button hitter, I never had time to cook. I stopped liking milk in elementary school, so cereal was a no go. That left me with basically three options – a s’mores flavored pop tart, a buttered English muffin, or a packet of instant oatmeal.
Isn’t it so weird and entirely unpredictable that I would come home from school and binge on everything in the pantry?
Since then, I’ve learned that it takes more than four bites of food and 160 calories to satisfy me in the morning. I’ve also learned how to prep breakfast in advance and have a few easy recipes I can make in less than 5 minutes, including the one I’m sharing today. I have not yet learned how to stop my hand from reflexibly hitting the snooze button at 6 am.
When Homestat Farm reached out to see if I’d like to try their recently reformulated instant oatmeal, my initial inclination was, “Nope! Been there!” But I liked the nutrition with less sugar and the fact that they embrace their roots with branding that’s hardly changed since they launched and was curious if it would be something my clients might like.
Weirdly enough, I ended up liking it. Actually, I ended up loving it!
If you were a child in the 1950s (alas, I was not), then you might remember Maypo as being a family favorite. Well, now it’s back! I love that it’s not like the flavored oatmeals on the market today, saccharine sweet with a weird artificial aftertaste. It’s got a rich, oaty flavor with a hint of maple syrup and amazing texture. Each of the flavors has just a teaspoon of added sugar, a third of what you find in most other instant oatmeal packets.
Maypo is much more versatile than other instant oatmeals because it’s sold in boxes versus individual packets, making it easier for cooking and you can prepare as much as you like. Just be sure to top it with fruit and or nuts/nut butter to add filling fats, fiber and more bulk.
One of my favorite breakfasts to make with Maypo is overnight oats. Except I call it 5-minute oats because it gets that ultra creamy texture in just minutes. I just mix half a cup of Maypo with coconut milk or yogurt and let it sit on the counter while I get dressed.
This easy microwave oatmeal muffin is another one of my favorites – if only I knew how to make it back in the day because it takes literally minutes! And it’s a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall 👍) Since it’s made with an egg and has nut butter, it’s packed with enough satiating fats and fiber to make it stick. Plus, the banana gives it heft and a little extra sweetness without adding sugar. Use a banana that’s extra ripe, which is softer and easier to mash and is much sweeter.
Learn more about Maypo and other Homestat Farm products:
- ½ very ripe banana
- 1 tablespoon peanut butter
- 1 egg
- 1 tablespoon milk or plant milk
- 1 teaspoon vanilla extract
- 1 teaspoon chia
- ½ teaspoon baking powder
- ⅓ cup Maypo instant oatmeal
- Mash the banana in a microwave safe mug. Add peanut butter and whisk together until well combined. Add egg, milk, vanilla, chia, and baking powder and mix together with a fork until blended. Stir in Maypo.
- Place mug in the microwave and heat 2 minutes until muffin is puffed and cooked through. Serve topped with fruit and drizzled with additional maple syrup if desired.