Lemon Coconut Baked Oatmeal Cups
The recipe Lemon Coconut Baked Oatmeal Cups can be made in around 30 minutes. This morn meal has 184 calories, 5g of protein, and 7g of fat per serving. This recipe serves 12. For 57 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 130 people were glad they tried this recipe. It is brought to you by Hummusapien. A mixture of salt, almond milk, bananas, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Overall, this recipe earns a super spoonacular score of 85%. Users who liked this recipe also liked Baked Oatmeal Cups, Baked Oatmeal Cups, and Baked Blueberry Oatmeal Cups.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¼ cup creamy almond butter
¾ cup unsweetened vanilla almond milk
1 tbsp baking powder
3 overripe medium bananas
2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs if not vegan)
Zest and juice 1 large lemon (1/4 cup lemon juice)
¼ cup pure maple syrup (optional, to sweeten)
3 cups old-fashioned oats (use gluten-free if necessary)
¼ tsp salt
1/3 cup unsweetened flaked or shredded coconut
1½ tsp vanilla extract
Equipment:
muffin tray
oven
bowl
mixing bowl
wire rack
Cooking instruction summary:
Preheat oven to 375F. Spray muffin tin with cooking sprayPlace flax and water in a small bowl. Stir to combine. Set aside.Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, and vanilla. Stir until well-combined.Add oats, baking powder, coconut, and salt, stirring to combine.Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).Bake for 20-25 minutes, or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin.Store in an air-tight container in the refrigerator.
Step by step:
1. Preheat oven to 375F. Spray muffin tin with cooking spray
2. Place flax and water in a small bowl. Stir to combine. Set aside.
3. Place bananas in a large mixing bowl. Mash with a fork.
4. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, and vanilla. Stir until well-combined.
5. Add oats, baking powder, coconut, and salt, stirring to combine.Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).
6. Bake for 20-25 minutes, or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin.Store in an air-tight container in the refrigerator.
Nutrition Information:
covered percent of daily need
