I usually post my recipes on Sundays, but today I decided to surprise you a little.
I woke up to heavy rain and gusty winds on Wednesday. This kind of weather always reminds me of London where all that I ate for breakfast were: oatmeal and tea with milk. I remembered how good I exercised afterward and how full I stayed during the day.
Since I always have some nuts and dried berries in my drawer, the choice of breakfast dish was clear!
I only try to make a small batch if I bake something for breakfast, but oatmeal cups were an exclusion. They stayed fresh for two days and all I needed was to reheat them a little in a microwave.
- Fat – 4.2 g
- Protein – 4 g
- Carbs – 16.3 g
- Fiber – 2.4 g
- Calories – 118 per each
- 80 g rolled oats
- 36 g dried cranberries
- 1/2 cup almond milk
- 1 egg
- 10 g coconut flakes
- 10g pumpkin seeds
- 1 tsp. of baking powder
- 20 g blue agave extract or honey
- 1 tsp of vanilla extract
Preheat oven to 350F/180C.
Combine Almond milk with 1 egg, vanilla extract, and agave or honey and beat until combined.
In a separate bowl combine oats, salt, cranberries. baking powder, seeds, and coconut flakes.
Mix wet ingredients into dry. The mixture will be wet and it is absolutely fine.
Using a tablespoon or an ice cream scoop divide the mixture between cupcake forms and bake for 25 minutes.
Let them cool at room temperature for 5 minutes before serving.