these tasty baked oatmeal cups are fast to make and a better for you breakfast
- 270g rolled oats
- 1 teaspoon baking powder
- 2 tbsp ground flaxseed
- 60g Sweet Freedom BUTTERSCOTCH SYRUP
- 300ml plant based milk
- optional: 50g chopped nuts or seeds ++ extra for topping
Preheat oven to 170C and line a 12-cup muffin tin with muffin cases.
In a large bowl, mix rolled oats and baking powder.
Whisk together milk, BUTTERSCOTCH SYRUP, and ground flaxseed, then stir into the dry ingredients.
Fold in the chopped nuts.
Let sit for about 5 minutes.
- Spoon into your muffin tin and top a little extra sprinkle of chopped nuts (optional).
- Bake for 30-35 minutes.
These store well in the fridge or freezer