Baked Oatmeal Cups – Perfect Morning Breakfast

Baked oatmeal cups are a perfect breakfast prepared with oatmeal, berries and milk. It’s a great option for vegan. Now grab breakfast on the go!

Somedays I would love to cuddle in my bed for a longer time and mess my morning breakfast. And then I came across this lovely protein rich cups. From then on, they have become an essential one in my kitchen. They are backpack friendly and freezable in an airtight container for a week.
I usually prepare them and freeze them! On busy mornings, all I need to do is to take them out of freezer once I woke up and wrap in zip loc. Once my morning meeting is done at my office, just warm them and munch them with a dash of honey.
They are loaded with protein rich chia seeds, nuts and finally delicious choco chips. Sprinkle these muffins with different toppings. Berries and nuts are obviously great and sautéed mushrooms in butter/garlic in butter are delicious too. Mix any leftover veggies too!
Now, bake them, store them and never skip breakfast on your busy mornings. Grab and go!!!

Ingredients:
Makes 6 cups:

• 1 ½ Cup old fashioned oats/steel cut oats (You can use instant oats too)
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• 1 tablespoon chia seeds
• ½ cup of chopped nuts (I used almonds, walnuts, and pecan)
• 1 large egg
• 1 tablespoon melted butter
• ¼ cup choco chips
• ¾ cup milk ( I used almond milk. You can use any type of milk)
• Pinch of salt

Method:

• Preheat oven to 350 degrees Fahrenheit. Grease the muffin pan with baking spray/muffin liner.
• Combine oats, cinnamon, baking powder, salt, chia seeds, chopped nuts together in a large bowl.
• In a separate bowl, whisk together egg and butter.
• Add milk slowly and beat them with a hand mixer until its frothy.
• Pour the wet liquids slowly into a bowl of dry ingredients and stir them well.
• Divide the batter equally into the muffin pans and bake them for 20 -25 minutes until the toothpick inserted comes out smoothly.
• Serve warmly with a dollop of yogurt/honey/maple syrup and fresh fruits.

Storage:

• Muffins can be stored in an airtight container on the counter for 3 days.
• Wrap individual muffin in a plastic wrap and freeze them. To defrost, leave overnight at room temperature. Heat them on stove top/microwave on morning and enjoy!

Do try and let me know how it tasted!

If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here –
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Yours Truly

Karthi