Baked Oat Cups - The Sweet Rebellion
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Baked Oat Cups


If the thought of oats brings to mind bland, stodgy porridge, then I highly recommend you try these Baked Oat Cups instead! They may look and taste like muffins but they’re actually a pretty nutritious snack. Made with oats, yoghurt, eggs, and honey, they’re perfect for adding to lunchboxes or enjoying as a breakfast on the go (we all have those hectic mornings where there is just no time for anything else!). Whether you go for the fruity, apple baked oats or slightly more indulgent peanut butter choc-chip version, they’re incredibly quick and easy to make – just pop everything into the food processor and you’re done! They keep well too – simply store in an airtight container in the fridge for 4-5 days, or freezer for up to 3 months. If, like me, you prefer them warm, you can reheat in a 170°C oven for 5-6 minutes.
* I like a bit of texture in my baked oats, but if you prefer a more cake-like texture, process the oats until you have a fine flour before adding the remaining ingredients.

This post is sponsored by Lancewood. All text and opinions are 100% my own.

Ingredients:

(each recipe makes 6)
For the peanut butter chocolate chip baked oats:
1 cup rolled oats
¾ cup Lancewood Low Fat Chocolate Chip Yoghurt
1 tbsp peanut butter
2 eggs
½ tsp baking powder
1 tbsp honey
⅓ cup chocolate chips

For the apple baked oats:
1 cup rolled oats
¾ cup Lancewood Low Fat Mixed Fruit Yoghurt
2 eggs
½ tsp baking powder
¼ tsp salt
1 tbsp honey
1 apple, chopped into small cubes

Directions:

  • Preheat the oven to 170°C. Spray a muffin tin with cooking spray.
  • For the peanut butter chocolate chip baked oats, process the oats in a food processor until you have a coarse flour.
  • Add the yoghurt, peanut butter, eggs, baking powder and honey. Process again until well blended.
  • Divide the mixture between 6 muffin cups. Sprinkle about 1 tbsp of chocolate chips onto each.
  • For the apple baked oats, process the oats in a food processor until you have a coarse flour.
  • Add the yoghurt, eggs, baking powder, salt and honey (if using). Process again until well blended.
  • Divide the mixture between the remaining 6 muffin cups. Add 5-6 apple cubes to each each.
  • Bake for 25-30 minutes, or until golden brown. Allow to cool for 5 minutes in the tin, then serve immediately. 
  • Alternatively, cool completely on a cooling rack then wrap tightly in clingfilm and store in an airtight container in the fridge for 4-5 days, or freezer for up to 3 months. To reheat the baked oats, place in a 170°C oven for 5-6 minutes.


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