When you are always on the go, and mornings are just so busy, breakfast gets compromised. But breakfast is the most important meal of the day, and having a healthy and nutritious breakfast should be a priority. This recipe will jumpstart your breakfast with quick and easy oatmeal bites. Make a big batch and store it in the fridge for days. Breakfast just got easier and healthier!
This dish takes about 30 minutes to make. Serves 12 muffins.
• 2.5 cups of rolled oats
• 1 cup of milk
• 1 cup of applesauce
• Half a cup of wheat germ
• Half a cup of shredded coconut
• 2 tbsp of maple syrup
• 2 tbsp of coconut oil
• 2 tbsp of chia seeds
• Half tsp of pure vanilla extract
• 1/4 tsp of salt
• 1/4 tsp of ground cinnamon
Preheat the oven to 350F.
In a large bowl, add the rolled oats, milk, apple sauce, wheat germ, shredded coconut, maple syrup, chia seeds, coconut oil, vanilla extract, salt, and ground cinnamon.
Mix well until all of the ingredients are incorporated.
Place liners on a muffin tray.
Scoop the mixture into the muffin tray.
Sprinkle extra shredded coconut on top.
Bake the muffins for 25 minutes.
Let the muffins cool completely before removing from the tray.
Serve or store in the fridge.
Ideas And Tips:
• Any type of milk can be used in this recipe. Almond was used here, but you can substitute with any milk you like or what you have available. Other substitutes include soy milk, coconut milk, or low-fat milk.
• These muffins can be made gluten-free. Use gluten-free rolled oats. Skip the wheat germ.
• Garnish these muffins with whatever you like. Sprinkle with raisins, dried fruits, almonds, chocolate chips, walnuts, or even fresh fruit.
• These muffins can stay in the fridge for 3 to 5 days in a well-sealed container. Grab one in the morning, place in a small sandwich bag, and you are ready to start your day the healthy way.
images – https://www.youtube.com/watch?v=Yo7cv9Tsxe4