I've been making these muffins since school started. I don't really have time for lunch, so I wanted something filling that I could take with me for a snack. In the first batch I made I used banana to sweeten them (instead of agave) and they turned moldy after a couple of days, and I also noticed they were making a sizzling noise when I opened the container after about 2 or 3 days, so I've been using agave since. (However, I wouldn't recommend storing them for longer than a week. I have this completely irrational fear that doing so would cause the chia seeds to grow.)
Speaking of chia, I know these are somewhat of an obscure ingredient, so if you don't have access to them, just leave them out.
3 cups oats
1 cup toasted almonds, chopped (or any kind of nut)
1 tbsp. baking powder
2 tbsp chia seeds
2 tsp cinnamon
1/2 cup raisins
1 tbsp vanilla extract
2 cups milk
1/2 cup agave (you could also use honey or maple syrup)
Preheat oven to 350ºF. Line a muffin pan with liners or spray with a nonstick spray.
In a large bowl, stir together the oats, almonds, baking powder, chia seeds, & cinnamon. Add milk, raisins, vanila, eggs & agave. Stir until everything is combined.
Scoop the batter into muffin pan, filling each one to the brim. (These don't really rise much.) Bake for 30 minutes.
Yields 12 muffins.