Recipe by Chung-Ah of Damn Delicious
As mom said, breakfast is the most important meal of the day, but sometimes there’s not enough time to whip something up before heading out the door. Fortunately, these strawberry baked oatmeal cups can be made the night before (and stored in the fridge overnight) so you can just pop these into the oven in the morning while you’re getting ready and voila, breakfast is served.
Yields 3-4 servings
- 1 1/2 cups old fashioned oats
- 1/4 cup brown sugar
- 2 TBSP flaxseed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- Pinch of salt
- 3/4 cup milk
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup sliced strawberries
- 2 TBSP sliced almonds
Preheat oven to 350 degrees F. Lightly oil 3-4 ramekins with nonstick spray; set aside.
In a large bowl, combine oats, sugar, flaxseed, cinnamon, nutmeg, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together milk, egg and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add strawberries and gently toss to combine.
Scoop the batter evenly into the ramekins. Sprinkle with almonds.
Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.