Your traditional bowl of oatmeal, baked and enjoyed on-the-go!
Course Breakfast
Cook Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 12
Author I Sugar Coat It
Ingredients
99gramsunbleached1 cup, all-purpose flour
2.5gramstable salt½ teaspoon
4gramsbaking powder1 teaspoon
2gramsbaking soda½ teaspoon
2.5gramsground cinnamon1 teaspoon
80gramsrolled oats1 cup
100gramsbrown sugar½ cup, packed
75gramsdates½ cup, I used Medjool dates, chopped
108gramscoconut oil½ cup
90gramsGreek yogurt¾ cups, plain
2.5gramsvanilla extract½ teaspoon
1large eggbeaten
20gramsoats¼ cup, to garnish
Instructions
Preheat the oven to 350°F.
Line the wells of a muffin pan with paper baking cups.
In a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Stir in the oats, brown sugar and dates. Set aside.
In a separate bowl, mix together the yogurt, vanilla extract, egg and coconut oil. Pour into the flour mixture and stir together until just combined. The batter should appear a little lumpy.
Use an ice-cream scoop to fill muffin cups and sprinkle with oats. Bake on the middle rack of the oven for 25-30 minutes, or until a cake tester or toothpick inserted in the center of a muffin, comes out clean.
Cool in the pan on a wire rack for for about five minutes.