makes 12

35 minutes


  • 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


  1. Preheat oven to 170 and line a 12-cup muffin tin with muffin cases. ⁠
  2. In a large bowl, mix rolled oats and baking powder. ⁠
  3. Whisk together milk, BUTTERSCOTCH SYRUP, and ground flaxseed, then stir into the dry ingredients. ⁠
  4. Fold in the chopped nuts. ⁠
  5. Let sit for about 5 minutes. ⁠
  6. Spoon into your muffin tin and top a little extra sprinkle of chopped nuts (optional). ⁠
  7. Bake for 30-35 minutes. ⁠

These store well in the fridge or freezer

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