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OH-SO-GOOD Oatmeal Breakfast Cups!

Oatmeal breakfast cups
Oatmeal Breakfast Cups

Oatmeal in cute, little, freshly baked cups?! ⁠⠀ ⁠⠀ Yessssss please! ⁠😀⁠⠀ ⁠⠀ So, I've found my upside to being trapped inside ~ baking to my ❤️'s content! ⁠👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳⁠⠀ ⁠⠀ I know none of us are "on-the-go" at the moment, but we doooo have lots of time to bake and sample new recipes 😄! This recipe is slightly adapted from Joy McCarthy's "Apricot Oat Granola Muffins", from her book Joyous Health, and they're the perfect, healthy, lil breakfast!

⁠⠀ 🥣 WHAT YOU NEED: ⁠⠀ 1.5 cups sprouted rolled oats⁠ (or regular oats are fine)⁠⠀ 1/2 cup almond flour⁠⠀ 1/4 cup ground flax⁠⠀ 1/2 cup dried cranberries⁠⠀ 1/2 cup chopped raw walnuts⁠⠀ 1/4 cup raw sunflower seeds⁠⠀ 1.5 tsp ground cinnamon⁠⠀ 1/2 tsp ground ginger⁠⠀ 1 large egg⁠, beaten⁠⠀ 2/3 cup real maple syrup⁠⠀ 1/4 cup coconut oil, melted ⁠⠀ 1 tsp pure vanilla extract ⁠⠀

1-2 tbsp chia seeds ⁠⠀ 👩🏻‍🍳 WHAT YOU DO: ⁠⠀ 1️⃣ Preheat oven to 350 and line a muffin pan with paper liners. ⁠⠀ 2️⃣ In a large bowl, mix together oats, almond flour, flax, cranberries, walnuts, sunflower seeds, cinnamon, and ginger.⁠⠀ 3️⃣ In a separate bowl, add the egg and stir in maple syrup, melted coconut oil, and vanilla. ⁠ 4️⃣ Add wet ingredients to dry ingredients and stir until well combined. ⁠Fold in chia seeds, start with 1 tbsp and add another if batter is still really moist. 5️⃣ Divide batter into muffin cups and pack down tightly with the back of a spoon or fork so that they stay together after baking. ⁠⠀ 6️⃣ Bake for 20 mins and allow time to cool before removing from muffin tin. ⁠⠀ ⁠⠀ ✳️ These are pretty satiating all on their own but for extra nourishment, try slathering them with almond butter! ⁠⠀ ✳️ These also make a great afternoon snack with a cup of tea🍵

*️⃣ NOTE: You can find sprouted oats at Whole Foods and online at 😊

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