Baked Oatmeal
Ingredients
- 225 g rolled oats
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 pinch sea salt
- 1 tsp baking powder
- 50 g mixed seeds chia, pumpkin, sesame
- 75 g raisins
- 1 egg large, free range
- 75 g almond butter
- 1 banana ripe
- 75 ml maple syrup plus more for serving
- 400 ml almond milk
Equipment
Muffin tray
Large mixing bowl
Medium bowl
Whisk
Wooden spoon
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.
- Mash the banana in a bowl until smooth.
- 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.
- Allow to cool and serve with coconut yogurt, fresh blueberries and raspberries.
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.
Nutrition
Calories: 223kcal