Sourdough Oatmeal Breakfast Cups
Mix and bake sourdough oatmeal breakfast cups in just one bowl! They make a hearty grab and go breakfast and freeze really well! Use 100g of sourdough starter in this easy sourdough breakfast recipe.
Servings 12 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
Toppings -
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.
