I love my oats. Can’t get enough of ‘em. I’ve had plain old oatmeal for breakfast every day now for almost 10 years – and I still love it! For a while there I tried to freshen it up on Sundays by making pancakes… but nope. Back to oatmeal.
It’s not even the fancy jazzed-up oatmeal with berries and what-not. Just a plain oat and water combo, with some sweetened soy milk on top. Mmm…
Either I’m easily pleased, or boring as f#*k.
[Considering this website is titled the picky kitchen, it’s likely the latter...]
Anyhoo! I’ve called these oat breakfast muffins because they’d make a delicious, healthy and filling breakfast alternative for those who (unlike me) don’t mind mixing it up in the morning. Although, obviously, you can make them whenever.
The ingredient list is kept fairly simple and natural. I’ve purposely chosen not to add any sugar to the recipe because, quite frankly, you don’t need it! The banana and berries give it all the natural sweetness that it needs.
The recipe below can easily be tailored to accommodate those who are vegan or who can’t eat eggs. Simply follow the separate instructions for using psyllium husk instead.
And for those of you wondering why I’m labelling this recipe as gluten-free, see my detailed article on the difference between gluten and wheat, which provides a bit of background info.
Happy baking! 🙂
Oat Breakfast Muffins
Ingredients
- 2 cups oats *if gluten-free, use certified gluten-free oats.
- 1 1/2 tbsp baking powder
- 2 bananas (mashed)
- 1/3 cup sunflower oil
- 4 eggs OR
- 4 tbsp psyllium husk mixed with 2 cups cold water *for vegan option.
- 1 cup blueberries or raspberries
Instructions
- Heat the oven to 170°C/340°F and either grease a muffin tray, or place paper cups in 8 of the muffin holders.
- In a large bowl place the ground oats. If you don’t already have ground oats, then first grind the rolled oats in a blender or food processor to suit (is what I usually do). Sieve in the baking powder and mix thoroughly into the ground oats.
- In a separate bowl, mash the bananas. Add the eggs and the oil, whisking together with the bananas until well combined. *Vegan option: Instead of using eggs, prepare the psyllium husk ‘eggs’ by mixing the psyllium husk with the cold water and allowing to sit for about 5 minutes so that the fibre soaks up most of the moisture. Then add to the banana and oil combo and mix together.
- Add the wet ingredients into the large bowl with the oats and mix together really well. Add in the blueberries (raspberries work well too!) and mix throughout.
- Spoon the mixture into the muffin cups, making sure that they’re even. Then place in the middle of the oven and bake for about 10-15 mins, until they’ve risen, are slightly brown on top and are springy to touch.
- Take out of the oven and allow to cool for about 10 mins before serving.