Breakfast

Berry Good Morning! Baked Oat Cups

35 minutes · Easy · Serves 6

These warm, berry-packed oat cups turn a bowl of oatmeal into a grab-and-go breakfast with delightfully crisp edges.

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Heat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan.
Mash the bananas in a large bowl until mostly smooth. Whisk in the soy milk, maple syrup and vanilla.
Stir in the oats, chia seeds, baking powder, cinnamon and salt. Let the mixture stand for 5 minutes so the oats begin to soften.
Gently fold in the blueberries and raspberries.
Divide the mixture evenly among the 12 muffin cups. Include both oats and liquid in every cup.
Bake for 22 to 25 minutes, until the tops are set and the edges are lightly golden.
Cool in the pan for 10 minutes, then loosen the oat cups with a thin knife. Serve warm or refrigerate for an easy breakfast. One serving is two oat cups.

Use any combination of chopped strawberries, blackberries, diced apple or frozen mixed berries.
For a soy-free version, replace soy milk with oat milk or another unsweetened plant milk. The standard recipe contains soy.
For gluten-free oat cups, use certified gluten-free rolled oats. Ordinary oats may have wheat cross-contact.
Chia seeds can be replaced with ground flaxseed in the same amount.
For a maple-free version, use agave syrup. Check all packaged ingredients for allergen and cross-contact statements when allergies are a concern.

Estimated per serving

Oats, chia seeds and berries provide a useful amount of fibre, while soy milk adds some plant protein.

Estimates vary with ingredient brands, substitutions and serving size.