Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Make-ahead vegan oat cups with blueberries, banana, chia, and pumpkin seeds for a portable family breakfast.
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Ingredients
12-hole muffin tin, mixing bowl, palette knife, knife, chopping board
Method
Heat the oven to 190C/170C fan. Brush a 12-hole muffin tin with 1 tablespoon vegetable oil. Mash two bananas in a large bowl, slice the remaining banana, and keep a handful of blueberries and pumpkin seeds back for topping.
Stir the gluten-free porridge oats, oat milk, chia seeds, maple syrup, baking powder, and ground cinnamon into the mashed banana until the oats are evenly moistened. Fold in most of the blueberries.
Spoon the mixture into the oiled muffin tin, filling each hole almost to the top. Top with the reserved blueberries, banana slices, and pumpkin seeds, pressing them lightly so they stick.
Bake for 20 to 22 minutes until the oat cups are puffed, golden at the edges, and firm when gently pressed in the centre. Leave them in the tin for 5 minutes so they hold their shape.
Lift the oat cups out with a palette knife. Serve warm, or cool completely and pack in a container for breakfast the next day.
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