Michelle Gelok, RD
Baked Oatmeal Breakfast Muffins
These muffins are my new go-to breakfast. They check all the boxes for a quick and healthy morning meal - they're easy to make and freeze well so they can be prepared in advance. I usually double the recipe and keep a batch in the freezer. Best of all, their high fibre and protein content will keep you feeling full for hours.
Makes 12 muffins
2 cups quick oats
1.5 cups almond meal
1 teaspoon baking powder
1.5 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1.5 cups milk, unsweetened soy milk or pea milk
2 large eggs
3 tablespoons extra light tasting olive oil
1/4 cup maple syrup (or brown sugar)
1 cup berries (i.e. fresh or frozen blueberries or raspberries)
1 tablespoon unsweetened shredded coconut + 2 tablespoons toasted coconut slices
1 tablespoon brown sugar
Preheat oven to 350 F.
In a large bowl combine oats, almond meal, baking powder, cinnamon, allspice and salt. Stir to combine.
Add in milk, eggs, olive oil and maple syrup (or brown sugar) and mix well. Gently fold in fruit until just combined.
In a small bowl combine shredded coconut, coconut slices and brown sugar.
Pour muffin batter into 12 muffin cups. Sprinkle with coconut topping.
Bake for 45 to 50 minutes, or until muffins are brown around the edges and cooked through.
Makes 12 muffins
Per muffin: 219 calories, 13 g fat, 2 g sat fat, 18 g carbohydrate, 4 g fibre, 7 g protein, 120 mg sodium
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All photos and recipes by Michelle Gelok, RD