Baked Oatmeal
Donal's Notes
A portable alternative to your morning bowl of porridge, these oatmeal muffins are jam-packed full of good-for-you ingredients including fruit, seeds, nut butter and oats which release energy slowly throughout the day. Make a batch at the beginning of the week for snacking on or putting in lunch boxes.
*Calorie info: excludes coconut yoghurt, blueberries and raspberries.
To serve:
Instructions
Preheat the oven to 180˚C/350˚F/Gas Mark 4. Combine the rolled oats, ground cinnamon, cardamom, sea salt, baking powder, mixed seeds and raisins in a large mixing bowl.
Add in the egg and almond butter and whisk together until combined.
Slowly add in the almond milk and maple syrup, whisking until completely incorporated.
Pour the wet ingredients into the dry and mix until just combined.
Grease a cupcake tin with coconut oil and transfer the batter. Bake in the oven until just risen.
