Get breakfast prepping with this super easy recipe for baked oatmeal cups! It’s vegan, packed with delicious nutritious flavour, and so simple to throw together.
Servings: 10 cupcakes
Ingredients
- 3 bananas mashed
- 3 cups rolled oats (255 g)
- 1 flax egg (1 Tbsp ground flaxseed with 2 Tbsp water and let sit for 5 mins)
- 260 mL almond milk unsweetened plain
- 225 g frozen blueberries
- 1 ½ tsp ground cinnamon
- 1 Tbsp hemp seeds
- 1 Tbsp ground nut and seed mix
- Coconut oil or olive oil for greasing a muffin tray
Instructions
- Preheat oven to 180°C.
- Combine mashed bananas, hemp seeds, nut & seed mix, and oats.
- Add milk, flax egg & cinnamon and stir until fully combined.
- Add berries and stir until evenly distributed through the mixture.
- Grease muffin tray and pour mixture into tray.
- Bake for 15-20 minutes or until cooked through.
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Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.
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About the Author: Megan Garner
Megan Garner is a plant-based Nutritionist, Naturopath and Herbalist, is an accredited member of the Naturopaths and Herbalists Association of Australia, and works as a blogger, author, presenter and workshop facilitator. She is passionate about eating a whole foods plant-based diet and empowering others to do the same. Megan is raising her daughter on a plant-based diet and has written an eBook 'Babies and Toddlers Plant Based Nutrition' to show parents how they can have a thriving plant based kid too.
Visit Megan’s website to learn more about plant-based nutrition, naturopathy, and book a consult or purchase her e-book.
