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+ servings
baked oatmeal bites

Baked oatmeal cups for breakfast

eggless, low fat, zero added sugar, vegan baked recipe
Prep Time 10 mins
Cook Time 16 mins
Total Time 36 mins
Course Breakfast, Snacks
Cuisine Autumn, Baby toddler food, Baking, Fusion, International, Kids choice, One pot, Vegetarian, Winter
Servings 30 mini muffins

Ingredients
  

wet ingredients

  • 1 tbsp flax seeds powdered
  • 3 tbsp full cream milk / plant based milks
  • 2 large Banana overripe is better
  • 3/4 cup full cream milk / plant based milks for plant based - soy and almond milk works best.
  • 1/4 tsp cinnamon powder

dry ingredients

  • 2 cups oats i have used rolled, unstablized oats

fruit bits

  • 1.5 cups blueberries

for greasing

  • oil to spray or butter

Instructions
 

  • Preheat the oven at 180 degrees.
  • Mix together the flax seed powder and the 3 tbsp of milk and set aside to form the egg replacer
  • Grease the muffin tray and set aside.
  • Into a large mixing bowl, peel, chop and add the banana and mash it well.
  • Add the milk, the cinnamon powder and the flax egg into the mixing bowl and mix till light and frothy.
  • Add in the oats and mix well.
    oats
  • Add the berries ( i have used frozen berries) and mix them well.
    blueberry oats
  • Spoon this mixture into the prepared muffin trays
  • Bake at 180 degrees, it approximately takes 15 minutes. This time is slightly variant based on the type of oats used, muffin tray size and oven settings. so watch it carefully the first time and set your timing accordingly.
  • Remove the tray when the skewer comes out clean and rest till cool
  • Unmould the muffins and serve.
    oatmeal bluberry breakfast

Notes

This recipe stays well in the fridge for a week. Zap it in the microwave before serving for a warm one.
Freeze this recipe for upto 3 months in a double zip lock pouch. Defrost and use as needed.
Tried this recipe?Let us know how it was!