Baked Oatmeal Cups
Oatmeal is packed with fiber, which can help lower cholesterol and improve digestion.Oats do not contain gluten but can be manufactured in a facility with gluten. For severe allergies, it’s best to buy oats with a gluten free label.
Servings: 5 Servings
Ingredients
- 3 cups Rolled Oats
- ½ cup Oat Flour
- 3 Tbsp Flax Meal
- 1 Tbsp Cinnamon
- ⅛ tsp Sea Salt
- 2 cups Banana Overripe
- ⅓ cup Brown Rice Syrup
- ⅓ cup Raisins
- 2 Tbsp Non-dairy Chocolate Chips
Instructions
- Line a muffin pan with 15 parchment cupcake liners.
- Preheat the oven to 350 F/177 C.
- In a large mixing bowl, combine oats, oat flour, flax meal, cinnamon, and salt. Stir to combine.
- Mash or puree the bananas. Ideally, use those that are overripe, using a food processor or immersion blender. This should come out to about 1 1/3 cups / 300 grams of mashed banana.
- Add the banana, brown rice syrup (see note), raisins, and chocolate chips (if using). Stir until thoroughly combined. Note: Don’t substitute maple syrup for brown syrup; it’s not thick or sticky enough. Use overripe (freckled) bananas. Not only are they more digestible, they also offer a great deal of natural sweetness.
- Using a cookie scoop, place 1/4 to 1/3 cup / 60 to 80 milliliters of the batter in each muffin cup. Use a spatula or your fingers to lightly pack in the mixture. (Dampen your fingers to make it easier.)
- Bake for 20 minutes.
- Remove and let cool in the pan for about 5 minutes, and then transfer to cooling rack.
- Enjoy warm or cooled. Store in an airtight container in the fridge.