Oatmeal Breakfast Cups

I woke up to heavy rain and gusty winds on Wednesday. This kind of weather always reminds me of London where all that I ate for breakfast were: oatmeal and tea with milk. I remembered how good I exercised afterward and how full I stayed during the day.

Since I always have some nuts and dried berries in my drawer, the choice of breakfast dish was clear!

I only try to make a small batch if I bake something for breakfast, but oatmeal cups were an exclusion. They stayed fresh for two days and all I needed was to reheat them a little in a microwave.

Serving size:

5 cups

Nutritional info:

• Fat – 4.2 g

• Protein – 4 g

• Carbs – 16.3 g

• Fiber – 2.4 g

• Calories – 118 per each

Ingredients:

• 80 g rolled oats

• 36 g dried cranberries

• 1/2 cup almond milk

• 1 egg

• 10 g coconut flakes

• 10g pumpkin seeds

• 1 tsp. of baking powder

• 20 g blue agave extract or honey

• 1 tsp of vanilla extract

• Salt

Method:

Preheat oven to 350F/180C.

Combine Almond milk with 1 egg, vanilla extract, and agave or honey and beat until combined.

In a separate bowl combine oats, salt, cranberries. baking powder, seeds, and coconut flakes.

Mix wet ingredients into dry. The mixture will be wet and it is absolutely fine.

Using a tablespoon or an ice cream scoop divide the mixture between cupcake forms and bake for 25 minutes.

Let them cool at room temperature for 5 minutes before serving.

Enjoy!