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Here’s a new baked oatmeal dish that’s incredibly great! We’re taking your oatmeal recipes to new heights.
Because oats are a whole grain food, they are a wonderful alternative for rice or flour. Its fiber, vitamins, and minerals aid digestion and make it an ideal snack for curbing appetite.
It comes in a variety of shapes and sizes. Cooking oat groats, which are the most complete and full type of oats, takes a long time. As a result, most individuals prefer oats that have been rolled, crushed, or steel-cut. However, we’ll be using gluten-free rolled oats in this recipe.
In a mixing bowl, combine the rolled oats, baking powder, and cacao powder (or dark chocolate powder) for our dry ingredients.
Peel and mash a ripe banana with a fork in a large mixing basin for the wet ingredients. Toss in your ripe avocado and mash it all together. In a mixing bowl, combine the almond milk, coconut oil, and agave nectar. If you don’t have agave on hand, you may sweeten your muffins with raw honey, maple syrup, or brown sugar.
Next, combine your dry components and gradually add them to our wet ingredients dish. Using a mixing spatula, gently fold in all of the ingredients. Spray a mini muffin tin with baking spray, then spoon approximately a spoonful of the mixture into each one. Finish with dark chocolate pieces and a sprinkling of sea salt. To add crunch to your muffins, shaved almonds can be sprinkled on top.
Finally, bake your muffins for 25 minutes in the oven. Allow to cool slightly before serving. You’ve just finished preparing your baked oatmeal dish. This is a great snack to share with family and friends. This is a straightforward baked oatmeal dish that is nutrient-dense, nutritious, and tasty.
RECIPE FOR HEALTHY BAKED OATMEAL WITH CHOCOLATE
INGREDIENTS (UPDATED) Ingredients for 48 mini-muffins: Ingredients for the dry version: 2 cups rolled oats (gluten-free) 2 tablespoons powdered baking soda a half-cup of cacao powder (or dark chocolate powder) Ingredients for the wet ingredients: 2 bananas, ripe 1 ripe avocado, 1 avocado, 1 avocado, 1 avocado, 1 avocado, 1 two eggs coconut oil (three tablespoons) 1/2 cup unsweetened almond milk 1/3 cup agave nectar (or raw honey) or 1/2 cup agave nectar (or raw honey) if you’re a sweet tooth like me. Garnish
12 tbsp dark chocolate chunks (1 tbsp = 4 mini-muffins, around 2 pieces each mini-muffin) almonds shaved (optional) sea salt, coarse
STEPS *** – A regular-sized muffin pan can be used. Preheat the oven to 350 degrees Fahrenheit. In a large mixing basin, mash the ripe bananas with a fork. Combine the banana and ripe avocado in a mixing bowl. After two eggs have been beaten in, add the remainder of the wet ingredients. Combine all ingredients in a mixing bowl and set aside.
Combine all of the dry ingredients in a separate bowl, then gradually add to the wet ingredients basin. Using a spatula, gently fold everything together. Spray a mini muffin tray with baking spray and fill each one with approximately a spoonful of the mixture. 2 chocolate pieces and a pinch of shredded almonds finish them off. Add a pinch of sea salt to the top as a finishing touch. Preheat the oven to 350°F and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Allow them to cool somewhat before removing them from the muffin tin and placing them on a cooling rack or dish to cool completely. Keep in an airtight container or a sealable bag until ready to use.