Join the community and stay up to date with all things Hummusapien! Good luck! Both were excellent. Once completely cool, store in an air-tight container in the refrigerator. Divide mixture evenly among muffin cups. I love a quick grab and go breakfast. I’m so glad you like it, Kelsie!
Just halve all the ingredients .
I always make them with 2 1/3 cups milk and have never had any issues . The batter was very wet and I cooked them for 40 minutes and the insides were still very mushy. Worked great! I was pleasantly surprised to see that baking this batter into a loaf made a good result. I’ve been out of town but I plan on getting the nutritional info for these really soon!
Can I use fat free milk? On Monday, I posted to InstaStories about my baked oatmeal muffin cups – success and failure! Good recipe. I love peaches so I will have to try using them in there! They are great – I’ve made the cranberry orange and the apple so far! The recipe states 2 1/3 cups of almond milk but the video appears to put in much less. These baked oatmeal cups are also freezer friendly so you can make a bunch ahead of time and thaw them out as you need them. These little oatmeal cups are calling my name this morning!
Any suggestions for a comparable replacement for almond milk due to a nut allergy? He also loves oatmeal and so I’ve been searching for a vegan oatmeal “biscuit” for him. I don’t discriminate when it comes to them! There are some days I wouldn’t have a chance to eat anything for breakfast if it weren’t for my delicious stash of these Healthy Baked Oatmeal Breakfast Cups in the refrigerator. Some mix in suggestions if you want a little boost: Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined. I hope they are better when twice baked! Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with cooking spray or line with paper liners.. Add the mashed bananas, oil, eggs, milk and vanilla to your stand mixer and mix until combined. I mean truly, to achieve this level of unparalleled moistest (my sincerest apologize to the 99% of you who abhor that word) with ZERO oil involved is not to be believed. I’m guessing would probably take more water and longer cooking time, have you ever tried it? Is there a nutritional fact listing for these? I really want try these. I will have access to ovens and roaster ovens.
It tasted like old peanut and it was not sweet enough, however the texture was surprising. Great idea and love the variety you’ve shown!
Update: I made these and they ROCK! I can’t figure out how to make my own comment so I’m replying to this one. This recipe is pretty versatile though, so I don’t think you can go too wrong. Vegan and gluten-free.
I must be switching it in my head.
it does however have many healthy things. Oatmeal Base.
Made the blueberry ones. it was high in carbs and sugars. And add some nut butter and everyone is happy! I made the blueberry almond cups last night. Hi Laurie, I’m sorry they are falling apart!
I’m pretty sure I could live off of these. These look awesome, I’m not much of a baker, but need to find and try to bake healthier and low carb for a diabetic. I’ve used water before and it worked great! I made the peanut butter banana cups today and I was disappointed. Thanks!! This is a keeper and next week, I will make the carrot ones. My husband and I never liked oatmeal much, but these have changed EVERYTHING! Husband loved them this morning anyway! I think coco powder would go well in these! It seems like it should work, and should slice well if chilled beforehand. Hi Amy, I just added all nutritional information in a link at the top of the post . If I weren’t a proper old gentleman and happily married, I would have proposed to you on the oat muffins you made alone! I hope this is your last week pregnant too!
Did you let them sit in the pan for 10-15 minutes after you took them out of the oven?
I baked them twice as long as called for and followed the recipe exactly. Thanks! Add the oats, cinnamon, protein powder and baking powder and …
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