Cranberry Baked Oatmeal Cups [vegan] by The Flexitarian

Cranberry Baked Oatmeal Cups [vegan]

Published on January 24, 2018 | In , | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • Difficulty Level

These vegan Cranberry Baked Oatmeal Cups make the perfect grab & go breakfast or snack. Why not sneak a few in the kids’ lunchbox?

The mashed banana give them a soft texture which is perfect with a hot or cold drink.

Packed with pumpkin and sunflower seeds, these are not too sweet and make a nice change from porridge or bars.

If you prefer a gluten free option, simply replace the spelt flour with some gluten free oats that you can ground yourself to flour in a blender. You can also replace the cranberries with raisins.

You can certainly make a batch ahead as these will keep for 5 days in an airtight container.

 

Cranberry Baked Oatmeal Cups [vegan] by The Flexitarian

 

 

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Recipe Rating

  • (4 /5)
  • 1 rating

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Ingredients

  • 200g rolled oats [7oz / US 2 cups]
  • 100g wholemeal spelt flour [3.5oz / US 1 cup] - for gluten free ground 100g rolled oats [3.5oz / US 1 cups] to flour
  • 1 chia egg (1 Tbsp of ground chia seeds + 3 Tbsp water)
  • 1 overripe banana
  • 1 1/2 tsp cinnamon powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 125ml coconut oil [4.4 fl oz / US 1/2 cup] + extra for greasing
  • 125ml maple syrup [4.4 fl oz / US 1/2 cup]
  • 75g dried cranberries [2.65 oz]
  • 75g sunflower seeds [2.65 oz]
  • 75g pumpkin seeds [2.65 oz]
  • TOPPINGS:
  • Mix of extra cranberries, sunflower seeds and pumpkin seeds

Instructions

  1. Preheat the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.
  2. Make the chia egg by mixing together 1 Tbsp of ground chia seeds and 3 Tbsp water. Set aside.
  3. Melt the coconut oil in a pan.
  4. In a bowl mix together the dry ingredients : oats, flour, baking powder, cinnamon, salt, cranberries, sunflower seeds and pumpkin seeds.
  5. Mash banana in a bowl. Add maple syrup, cooled coconut oil, vanilla extract and chia egg. Mix well together.
  6. Mix banana mixture with the dry ingredients until all is well combined.
  7. Grease a 12-hole muffin tin with some extra coconut oil.
  8. Carefully spoon the oatmeal cup mixture into each muffin hole pressing with a spoon so it is densely packed. Each hole should be filled to full height.
  9. Add toppings, pressing them gently into each cup.
  10. Place in the oven for about 20-25 mins until golden.
  11. Once done, let cool the oatmeal cups down in the tin. When cold, carefully remove each one with a sharp knife.
  12. These baked oatmeal cups will keep for 5 days in an airtight container.

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  • Average Rating

  • (4 / 5)
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