Date & apricot oatmeal cups
- Prep: 15m
- Cook: 20m
- Serves: 12
These soft and fruity oatmeal cups are great for breakfast or an on-the go snack. Sweetened with dates, apricot and maple syrup, they make a tasty alternative to porridge.
Method
- Preheat the oven to 180°C / 160°C fan / gas mark 4.
- If using, make the chia egg by mixing together the chia seeds and water. Set aside.
- Melt the coconut oil in a pan.
- In a bowl mix together the oats, flour, almonds, dates, apricots, baking powder, ginger, salt, sunflower seeds and pumpkin seeds.
- Mash the bananas with a fork. Mix in the maple syrup, cooled coconut oil, vanilla extract, dairy-free milk and chia egg. Mix the banana mixture with the dry ingredients until all is well combined.
- Grease a 12-hole muffin tin with some extra coconut oil.
- 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.
- Place in the oven for about 20-25 mins until golden. Once done, cool the oatmeal cups down in the tin. If they have risen a little, flatten them with a spoon. When cold, carefully remove each one with a sharp knife. These baked oatmeal cups will keep for 5 days in an airtight container.
Ingredients
All to be sourced organic where possible
- 1 egg or 1 chia egg (1 tbsp of ground chia seeds and 3 tbsp water)
- 50ml coconut oil + extra for greasing
- 250g rolled oats
- 50g wholemeal spelt flour
- 50g ground almonds
- 50g dates, finely chopped
- 50g dried apricots, finely chopped
- 1 tsp baking powder
- 2 tsp ground ginger
- 1/2 tsp salt
- 75g sunflower seeds
- 75g pumpkin seeds
- 3 overripe bananas, mashed (to make 350g)
- 50ml maple syrup
- 1 tsp vanilla extract
- 2 tbsp dairy-free milk
