Who says you can’t eat cookies for breakfast? These healthy baked oatmeal cups have that delicious chocolate chip cookie taste but boast the healthy ingredients that we normally find at the breakfast table, like oats, almonds, apples and maple syrup. To make them even healthier, you can replace the chocolate chips with dried fruit or nuts.
- Yield: 10 Muffin Cups
- 2 cups (161 g) old-fashioned rolled oats
- ¼ cup (28 g) almond flour
- 1½ tsp (6 g) baking powder
- 1 large egg
- ½ cup (118 ml) unsweetened almond milk
- ¼ cup (64 g) almond butter
- ¼ cup (59 ml) maple syrup
- ¼ cup (59 ml) unsweetened applesauce
- 1 tsp vanilla extract
- 0.33 cup (59 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- In a large mixing bowl, combine the oats, almond flour and baking powder. Set aside.
- In a medium-sized mixing bowl, whisk together all the remaining ingredients except for the chocolate chips. Add the wet ingredients to the dry ingredients and mix until well combined before folding in the chocolate chips. The batter will be very loose and wet.
- Spoon the batter into the prepared muffin cups, filling each one to the very top.
- Bake for 22–25 minutes, until the tops of your muffin cups begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffin cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container, and store them at room temperature for up to 5 days, or freeze for up to 3 months.