This past week called for a lot of early mornings at work. I for one, have to eat breakfast. It is not something I can just skip, otherwise I will become a bit insane. Cue, a hand held breakfast option to go. These oatmeal cups are super easy to make, delicious, and slightly healthy. Here is what you’ll need:
- 2 eggs
- 1/3 cup brown sugar
- 1 tablespoon vanilla
- 1 1/2 cups any kind of milk
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 cups oats
- 1 cup raisins or sultanas
Next, throw in the oats, cinnamon, salt, baking soda, and sultanas. I used porridge oats, which are similar to instant oats as you might find in the states. If you use old fashioned oats which are less processed, you may need to add 1/2 cup more liquid.
Grease or line a 12 cup tray. I used coconut oil for mine as I didn’t have any cupcake paper liners.
Preheat your oven to 180 C / 350 F and bake for 20 minutes. You can also bypass the cupcake tray and bake this in a cake pan as seen in my wild blackberry oatmeal recipe. Just make sure you bake it for 25-30 minutes if you choose this method.
And there you have it! Oatmeal to Go! This sultana cinnamon version is sweet and hearty, going perfectly with a morning tea or coffee. It also makes a great pre or post workout treat, as well as an anytime of the day snack. It’s super east to make and the variations are endless. I used almond milk in mine, but soy, cocconut, rice, or cow’s milk work just fine. I will be experimenting with different flavors in the coming weeks as these were delicious. And by using porridge/ instant oats, you get a consistentcy like that of a muffin, but without the refined flour. You don’t have to use banana however. If that’s not your thing, you can add 3/4 cup butter, coconut oil, or applesauce to avoid dryness. I hope you enjoy making these! They really are easy and are something the whole family can help make together. As there’s lots of rain in Bristol this weekend, why don’t you give these a try! Thanks for reading and happy eating!