Sourdough Oatmeal Breakfast Cups
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These delicious sourdough oatmeal breakfast cups are the perfect breakfast on the run. Using 100g of sourdough starter and plenty of rolled oats and berries, these sourdough oatmeal breakfast cups are a cinch to make!
If you love easy sourdough breakfast recipes, then make sure you try these sourdough breakfast cookies, no wait sourdough waffles and these overnight blueberry sourdough muffins.
Why You'll Love This Recipe!
Quick & Easy Recipe - This easy sourdough discard recipe takes just minutes to mix up and spoon into muffin cups! It's an easy no wait sourdough discard recipe.
Breakfast on the Run - Make a batch of these easy sourdough discard oatmeal cups at the beginning of the week to make your daily breakfast easier!
Versatile Flavors - While I've used frozen berries, there are lots of different flavor options you can try!
How To Make Sourdough Oatmeal Breakfast Cups
These sourdough oatmeal breakfast cups are an absolute cinch to make! Just mix them up, top with berries and bake! Perfect for those mornings when you have no time!
Preheat the oven to 180C. Lightly grease a 12 hole muffin pan with cooking spray or coconut oil.
In a large mixing bowl, add the rolled oats, milk and vanilla extract. Stir to combine. There shouldn't be too much milk left as the oats will absorb most of it.
Now on top of the oats, add your sourdough starter, egg, coconut oil, shredded coconut, ground cinnamon, baking powder and salt. Stir to combine everything. The mixture should be wet and easy to stir.
Evenly divide the mixture among the 12 muffin holes. Divide the frozen berries among the cups and gently push them down into the oat mixture.
Sprinkle each oatmeal cup with chia seeds and a little brown sugar (this is optional but adds to the flavor profile).
Bake for 40 minutes at 180C (350F). The sourdough oatmeal cups should be easy to remove from the muffin holes once baked.
Cool on a wire rack.
Flavor Variations
I've used delicious frozen raspberries and blueberries to create these flavorful sourdough breakfast oatmeal cups, but there are so many other flavor combinations you can try!
- Semi Sweet Chocolate Chips
- Chopped apples or pears (you could use the apple cinnamon mixture from this sourdough apple fritter quick bread recipe).
- Your favorite jams or preserves - try topping with raspberry, blueberry or strawberry jam.
- Chopped bananas and shredded coconut.
- Nuts - I love adding pecans and walnuts to the top of these.
How To Store + Freeze
These sourdough oatmeal breakfast cups can be stored in an airtight container for up to 5 days. They also freeze really well. I freeze them individually in ziploc bags for up to 2 months. Thaw at room temperature overnight for an easy breakfast on the run.
Sourdough Oatmeal Breakfast Cups
Equipment
- 12 cup muffin hole tin
Ingredients
- 250 g Rolled Oats (NOT quick oats)
- 150 g Whole Milk (can use low fat if you prefer)
- 125 g Maple Syrup
- 10 g Vanilla Extract
- 100 g Sourdough Starter
- 1 Egg
- 25 g Coconut Oil
- 50 g Shredded Coconut
- 1 teaspoon Ground Cinnamon
- 5 g Baking Powder
- 3 g Salt
- 150 g Frozen Berries
- Chia Seeds (optional)
- 30 g Brown Sugar (optional)
Instructions
- Preheat the oven to 180C. Lightly grease a 12 hole muffin pan with cooking spray or coconut oil.
- In a large mixing bowl, add the rolled oats, milk and vanilla extract. Stir to combine. There shouldn't be too much milk left as the oats will absorb most of it.
- Now on top of the oats, add your sourdough starter, egg, coconut oil, shredded coconut, ground cinnamon, baking powder and salt. Stir to combine everything. The mixture should be wet and easy to stir.
- Evenly divide the mixture among the 12 muffin holes. Divide the frozen berries among the cups and gently push them down into the oat mixture.
- Sprinkle each oatmeal cup with chia seeds and a little brown sugar.
- Bake for 40 minutes at 180C (350F). The sourdough oatmeal cups should be easy to remove from the muffin holes once baked.
- Cool on a wire rack.
Notes
- Semi Sweet Chocolate Chips
- Chopped apples or pears (you could use the apple cinnamon mixture from this sourdough apple fritter quick bread recipe).
- Your favorite jams or preserves - try topping with raspberry, blueberry or strawberry jam.
- Chopped bananas and shredded coconut.
- Nuts - I love adding pecans and walnuts to the top of these.
