These eggless, flourless Oats Breakfast Cups can be made easily with kitchen staples. Perfect for breakfast, you can have them any time to satisfy those small hunger pangs.
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.