A hearty breakfast provides fuel for the day ahead, but can be time-consuming. These make-ahead oatmeal cups are quick and easy to prepare and provide healthy fibre from rolled oats, protein from eggs and a delicious fruity taste from apple and blueberries. Substituting toppings with other combinations of fruits and nuts keep mornings interesting. Best of all these bakes can be made over the weekend and last up to four days in an airtight container, making them a quick breakfast on the go paired with a green smoothie or a soothing chai tea for particularly trying days.
Blueberry coconut oatmeal cups
Makes ± 12 portions
330g rolled oats
1 cup apple puree
1 cup almond milk, or other milk of choice
Preheat the oven to 200°C. Line a muffin tin with paper cups and grease liberally with coconut oil.
Combine the eggs, apple puree, milk and cinnamon in a mixing bowl. Add the rolled oats and mix.
Scoop the oats mixture into the prepared baking tin. Top with blueberries and coconut.
Bake for 30 minutes.
Store in an airtight container for rushed mornings.