This recipe was a HUGE hit across everyone in the household. The thing that I liked most about it was you can mix up the different flavours you can add into it to please everyones tastebuds. Not only that but they are gluten(if you purchase gluten free oats)/dairy/sugar/soy free!
Thank you @babyfoode for the recipe!!
Oat Cups:
3 cups old fashioned oats, separated*
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 large ripe bananans, smashed (roughly 1 cup)
2 eggs
1 cup almond milk (or milk of choice)
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 large ripe bananans, smashed (roughly 1 cup)
2 eggs
1 cup almond milk (or milk of choice)
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
Instructions
1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don't over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
6. Gently stir in any add-ins (see suggestions below).
7. Spoon oat batter into the muffins tins all the way to the top.
8. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.
1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don't over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
6. Gently stir in any add-ins (see suggestions below).
7. Spoon oat batter into the muffins tins all the way to the top.
8. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.
CARROT CAKE
Start with the Basic Breakfast Oat Cup Recipe (above) and add in the following ingredients at step 6 of the instructions. The measurements below will be enough for 12 oat cups.
1/2 cup shredded carrots
1/4 cup raisins (I used a golden raisin variety pack)
1/4 teaspoon nutmeg
1/4 cup raisins (I used a golden raisin variety pack)
1/4 teaspoon nutmeg
Bake as directed above and enjoy!
ANTIOXIDANT POWERHOUSE
Start with the Basic Breakfast Oat Cup Recipe (above) and add in the following ingredients at step 6 of the instructions. The measurements below will be enough for 12 oat cups.
1/2 cup frozen raspberries, roughly chopped
1/4 cup mini dark chocolate chips*
1 tablespoon chia seeds
1/4 cup mini dark chocolate chips*
1 tablespoon chia seeds
Bake as directed above and enjoy!
PB & J
Start with the Basic Breakfast Oat Cup Recipe (above) and add in the following ingredients at step 6 of the instructions. The measurements below will be enough for 12 oat cups.
1/2 cup peanut butter, seed butter or almond butter
1/4 cup jam of choice (I used mixed berry)
1/4 cup jam of choice (I used mixed berry)
Mix the peanut butter into the oat batter. Spoon the oat batter into the muffin cups then spoon 1 teaspoon of the jam into the top of the oat cups, pressing it down slightly to make it go further into the cup. Bake as directed above and enjoy!
ALMOND BLUEBERRY
Start with the Basic Breakfast Oat Cup Recipe (above) and add in the following ingredients at step 6 of the instructions. The measurements below will be enough for 12 oat cups.
1/2 cup fresh or frozen blueberries
1/4 cup slivered almonds
1 teaspoon almond extract
1/4 cup slivered almonds
1 teaspoon almond extract
Bake as directed above and enjoy!
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