OH-SO-GOOD 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 secondspringfoods.com 😊