Now this can be a snack or a ready-made breakfast on the go, I chose to put it under breakfast though as that how I intend to eat it. It also if you follow the original recipe vegan and can be gluten-free, I however used an egg, as I had them in the house. The original is available from here (last accessed 13th Jan 2019). The blog link also has a funny story about forgetting breakfast I should add.
- 1 tbsp ground flaxseed + 3 tbsp water (alternatively, you can use 1 egg, I did)
- ¼ cup almond butter (I used peanut butter)
- ¼ cup pure maple syrup (I used agave syrup)
- 3 small-medium over-ripe bananas
- 2 small courgettes (2 cups grated, don’t squeeze water out)
- ½ cup almond milk (any milk will work, I use semi skimmed)
- 1 tsp vanilla extract
- 3 cups old-fashioned oats (use certified gluten-free if necessary)
- 1 tbsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- Optional add-ins: ¼ cup chocolate chips and/or walnuts (I added the chocolate).
- Preheat oven to 200C. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners. (I used paper muffin cups)
- Place flax and water in small bowl. Stir and set aside to “gel.” (the egg is added later)
- Place bananas in a large bowl and mash with a fork. Add grated courgette, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine
- Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
- Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
- Bake for 23-28 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too! (I will let you know about that.)