Breakfast for 14

Roasted Strawberry Oatmeal Cups

Name: Roasted Strawberry Oatmeal Cups
Total time: 55 min
Yield: 14 servings
Cuisine: American
Ingredients: 2 cups sliced strawberries; 1 tbsp ground flaxseed or chia seeds + 3 tbsp water; 3 large over-ripe bananas; 1 cup unsweetened vanilla almond milk; 1/4 cup drippy almond or peanut butter; 1/4 cup pure maple syrup (optional); 1 tsp vanilla extract; 3 cups old-fashioned oats; 1 tbsp baking powder; 1/4 tsp cinnamon; 1/4 tsp salt; 1/4 cup mini chocolate chips (optional)

Roasted strawberries fold into banana oat batter, which bakes with chocolate chips in muffin cups until firm and tender.

$0.47per serving $

55 minstart to table

14servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Cold-weather comfort Winter Spring

Ingredients

2 cups sliced strawberries
1 tbsp ground flaxseed or chia seeds + 3 tbsp water
3 large over-ripe bananas
1 cup unsweetened vanilla almond milk
1/4 cup drippy almond or peanut butter
1/4 cup pure maple syrup (optional)
1 tsp vanilla extract
3 cups old-fashioned oats
1 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup mini chocolate chips (optional)

Steps

Heat the oven to 400 F and roast the strawberries on a greased baking sheet for 12 minutes.
Stir the flaxseed or chia seeds with water and let the mixture thicken for 5 minutes.
Reduce the oven to 350 F and grease 14 muffin cups with cooking oil.
Mash the bananas, then mix in the almond milk, nut butter, maple syrup, vanilla, and thickened seed mixture.
Stir in the oats, baking powder, cinnamon, salt, chocolate chips, and roasted strawberries.
Divide the batter among the muffin cups and bake for 25 minutes, until the centers are firm.
Cool the oatmeal cups for 5 minutes before removing them.