Baked Stuffed Oat Cups
Quick breakfast bites are a must during the week, and these oat cups are the perfect thing! Stuffed with strawberry preserves they're a delicious and low-budget snack.
Ingredients
- 1 cupunsweetened non-dairy milk
- ⅝ cupwater
- ⅓ cupagave nectar (or maple syrup)
- 1 teaspoonvanilla extract
- 2 ¾ cupsrolled oats
- 2 tablespoonschia seeds
- ¾ teaspoonsea salt
- ½ cupstrawberry preserves
Directions
- 1
Preheat oven to 350F and line a 12-count cupcake pan with liners.
- 2
In a blender place milk, water, agave nectar, vanilla, oats, chia seeds, and salt, in that order, cover with lid and pulse 7 to 10 times for about 2 seconds each time. The mixture should be well-combined and the oats broken down to roughly half their original size.
- 3
Scoop 2 tablespoons of oat mixture into each cupcake liner. Then, scoop 2 teaspoons of preserves into the center of each liner, followed by roughly 2 more tablespoons of the oat mixture, or until all of it is used up. I used a cookie dough scoop and an even smaller scoop to make this easier, but spoons work just fine!
- 4
Bake oat cups for 30-35 minutes, or until the edges start to brown, and steam has dissipated. Once baked, place on cooling rack and gently press the tops of the cups down with a fork, if they split from the steam during baking.
- 5
After cooling for 5 minutes, carefully pull the cups out of the baking sheet and place directly on cooling rack so that they do not steam themselves and get soggy. Once room temperature, store in an air-tight bag or container in the fridge for up to 7 days. Enjoy!