4 star : Easy filling breakfast treat.
Most went for seconds. I soaked the oats overnight in the liquid to make it more digestible for the kids and reduce the carbohydrate load. - whole30 adaptable - makes a lot!
ingredients
1 and 1/2 cups milk (I used 1 c yogurt and 1/2 c water) 2 large eggs* 1/2 cup (120ml) agave or honey or pure maple syrup* 1/2 cup (120g) unsweetened applesauce 3 cups (240g) old-fashioned whole oats* (soaked overnight in liquid mentioned above) 1 teaspoon baking soda 1/4 tsp cream tartar 1 and 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Dash clove 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 heaping cup peeled chopped apple
2Tb coconut sugar with cinnamon for topping
Instructions
Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Whisk all of the ingredients together, except for the apples (and nuts and coarse sugar), in 1 large bowl. Using a spoon or rubber spatula, fold in the apples and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top. If desired, sprinkle the tops with coarse sugar.
Bake for 25-30 minutes or until the edges are lightly browned and top appears set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top. Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.
Next time I’m adding strussel: 1/2 cup (50g) chopped walnuts or pecans , 3Tb coconut oil, 2 Tb cinnamon coconut sugar
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