We’re all about better breakfasts. Are you with us? Right, then here’s an easy recipe that’ll give you an instant healthy breakfast all week long.
These oaty cups are a bit like a baked porridge or healthy flapjack – full of chewy oats and seeds.
There’s a reason you’ll find oats and nuts in so many of our breakfast recipes. Oats are great for keeping your appetite steady throughout the morning, plus the good fats you’ll get from nuts and seeds will help keep you feeling energised and awake.
The chia/linseed/flaxseed are healthy additions that can be added if you have them.
Try these cups with some Greek yoghurt spooned on top.
Makes 6 cups
You will need:
- 1/2 cup (150g) oats
- 1/4 cup (50g) pumpkin or sunflower seeds
- 2 tbsp chia, linseeds or flaxseed (optional)
- 1 tsp baking powder
- 1 egg
- 2 tbsp natural peanut butter*
- 1-2 tbsp honey (depending on how sweet you like things)
- 1/2 cup (120ml) milk of choice
- 3/4 cup (100g) frozen/fresh raspberries
- Coconut oil / vegetable oil for greasing
- Heat the oven to 180c and lightly grease a deep, six-hole muffin tray with coconut or vegetable oil.
- In a large bowl mix together the oats, all the seeds, and baking powder.
- In a separate bowl whisk together the egg, peanut butter, honey and milk until well combined.
- Add the peanut butter mixture to the oats until combined. Finally gently stir in the raspberries until just incorporated.
- Spoon the mixture evenly into the muffin tray and bake for 20-25 minutes until well risen and golden brown.
*If you are using unsalted peanut butter, add a pinch of sea salt at step 2.
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