Rolled Oats/Whole Oats is a versatile ingredient which can be used in many ways. I made these eggless, no flour Oats Breakfast Cups recently, and loved how they turned out. The oats bind so well together in this recipe that you wouldn’t be needing any other binding agent like eggs, flax eggs or flour to make these mini muffins. These are kid-friendly, healthy, filling, stays well in your office bag, so, you can eat them any time. They’re perfect for busy mornings, just grab a few oats cups and your breakfast is sorted. Hope you’ll enjoy baking it and don’t forget to share your experience with me. 🙂
Oats Breakfast Cups
Yields: 16 mini muffins
- Rolled Oats/Whole Oats- 2 cups (I used Quaker Whole Oats)
- Honey- 6 tsp
- Brown Sugar- 2 tsp (powdered)
- Baking powder- ½ tsp
- Salt- a pinch
- Dry fruits- ½ cup (I used Black Raisins and Currants) *read note
- Vanilla extract- 1 tsp
- Milk- 1 cup+2 tbsp (cold)
- Fruit Cake Spice mix– 1 tsp
Add everything in a bowl, mix well. Keep aside for 20 minutes. Most of the liquids would be absorbed by the oats within this time.
Preheat oven to 190° C. Grease a mini muffin pan or regular cupcake pan with oil.
Now fill the grooves of the muffin pan with the oats mixture. The Oats Cups wouldn’t rise much, so, don’t worry. Make it sure that you distribute the extra liquids well into each groove of the pan. Level the tops with a spatula. Bake for 20 minutes. Insert a sharp knife in the middle of one oats cup, it’s ready if the knife comes out clean. If not, bake for some more time, and then check again. Remove muffin pan from the oven, turn them onto a cooling rack and leave there until completely cold.
Store the oats cups in an airtight container, keep refrigerated. Consume within 5 days.
Use any dry fruits, nuts, chocolate chips of your choice to make these oats cups.