We sometimes have to get creative in th kitchen. When we double or triple recipes and end up with leftovers, we can create other recipes! These muffins are made from cooked oatmeal. But you can add anything you want.
Oatmeal muffins are so good, you must try them! Oh, wait… make these carrot muffins as well and freeze them for later!
SIMPLY DELICIOUS: Our inspiration of the moment? Adding dehydrated fruits (we love freeze dried raspberries!) when cooking oat flakes!
Dried or dehydrated fruits (mango/pineapple/grapes/banana)
Vanilla Greek yogurt
Dried coconut flakes
Preheat the oven to 375 °F (190 °C).
Pour the water into a pan. Add the oat flakes, salt, and fruits.
Cook the oatmeal for 20 minutes or until it reaches the desired texture.
Pour into a large bowl and let cool for 5 minutes.
Then, add the egg and Greek yogurt.
Pour the preparation into a greased 12 mini-muffins mold (or into baking cups).
Sprinkle with dried coconut.
Bake in the oven for 25 minutes.
You can freeze these little oatmeal muffins so you always have some on hand. It’s the perfect addition to your breakfasts! Besides, you could try these hard-boiled egg, bacon, and cheese surprise muffins for a unique breakfast.
One mini muffin
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