Take your oatmeal to go with these baked oatmeal cups!
Ingredients, Makes 15 Servings
3 cups rolled oats
1/2 cup oat flour
3 tablespoons flax meal
1 tablespoon cinnamon
1/8 teaspoon, rounded sea salt
2 cups banana, overripe
1/3 cup brown rice syrup
1/3 cup raisins
2 tablespoons nondairy chocolate chips, optional
Line a muffin pan with 15 parchment cupcake liners.
Preheat the oven to 350 F.
In a large mixing bowl, combine oats, oat flour, flax meal, cinnamon, and salt. Stir to combine.
Mash or puree the banana using a food processor or immersion blender.
Add the banana, brown rice syrup (see note), raisins, and chocolate chips (if using). Stir until thoroughly combined.
Note: Don’t substitute maple syrup for brown syrup; it’s not thick and sticky enough.
Using a cookie scoop, place 1/4 to 1/3 cup of the batter in each muffin cup. Use a spatula or your fingers to lightly pack in the mixture. (Dampen your fingers to make it easier.)
Bake for 20 minutes.
Remove and let cool in the pan for about 5 minutes, and then transfer to cooling rack.
Enjoy warm or cooled. Store in an airtight container in the fridge.
Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena Burton
Per serving: Calories: 145; Fat: 2 g; Saturated Fat: 0.3 g; Calories from Fat: 12%; Cholesterol: 0 mg; Protein: 4 g; Carbohydrate: 30 g; Sugar: 10 g; Fiber: 4 g; Sodium: 23 mg; Calcium: 24 mg; Iron: 1.2 mg; Vitamin C: 3 mg; Beta-Carotene: 13 mcg; Vitamin E: 0.2 mg