Baked Oats Without Banana
Quick and easy breakfast muffins packed with oats and eggs for a great start to the day!
Equipment
- Oven
- 4 paper muffin cases (or ramekins, greased)
Ingredients
- 4 eggs (room temperature)
- 1 cup rolled oats (or quick oats)
- ½ cup milk
- ¼ cup maple syrup
- ¼ cup chocolate chips
- 2 tablespoons almond flour (or wholemeal flour)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat oven to 350℉ (or 180℃).
- Add eggs to medium bowl and briefly whisk. (Using a fork is fine.)
- Add the remaining ingredients and combine well.
- Scoop ingredients into paper muffin cases or small greased ramekins.
- Bake for 25 minutes.
- Remove from the oven and allow a few minutes to cool (those choc chips are HOT), then enjoy!
Notes
- You can use any type of flour that suits you. This recipe works well with wholemeal flour. I personally enjoy the nuttiness of almond flour and sometimes add a dash of almond extract, too, to enhance that flavor.
- You could add slivered almonds or any chopped nuts, like pecans or walnuts instead of (or as well as!) the chocolate chips.
- Try adding 1/3 cup raisins or any dried and diced fruit.
- To make the baked oats more savory, omit the maple syrup and add 1/2 cup of sliced and sautéed mushrooms/ cherry tomatoes/ baby spinach/ corn kernels.
- For another savory option, dice and lightly fry some bacon and onion and add them to the oat mixture before baking.
Tried this recipe?Let us know how it was!