Categories: Breakfast, Chocolate & Cocoa, June2012, Oatmeal, Whole Grains

Ingredients

• 1 cup steel-cut oats
• 1/2 cup almond flour
• 1/2 cup dried cherries or cranberries
• 1/3 cup chopped almonds
• 1/4 cup hemp hearts (optional)
• 2 tablespoons cocoa powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 2 large eggs
• 3/4 cups low-fat milk or non-dairy alternative of choice
• 1 large mashed banana
• 2 tablespoons pure maple syrup
• Blueberries
• Flaked coconut

Directions

1. In a bowl, cover oats with water and soak overnight or for several hours in the refrigerator.

2. Preheat oven to 350 degrees F. Drain oats and add to a large bowl along with almond flour, cherries, almonds, hemp seeds, cocoa powder, cinnamon, nutmeg and salt.

3. In a separate bowl, lightly beat eggs and mix with milk, banana and maple syrup. Add dry ingredients to wet and stir to combine.

4. Divide oat mixture among 12 medium sized muffin cups. Cook for 22 minutes, or until a tester comes out mostly clean.

5. Serve baked oatmeal cups warm topped with blueberries, flaked coconut and additional maple syrup if desired.

Email to a friend | Print this recipe | Back