Sourdough Oatmeal Breakfast Cups with Berries
Start your day with these hearty sourdough oatmeal breakfast cups, packed with oats, berries, and a tangy sourdough twist. Ready in 40 minutes, perfect for meal prep or a grab-and-go breakfast!
Ingredients
- 250 g rolled oats not quick oats
- 150 g whole milk
- 125 g maple syrup
- 10 g vanilla extract
- 100 g sourdough starter
- 1 egg
- 25 g coconut oil melted
- 50 g shredded coconut
- 1 tsp ground cinnamon
- 5 g baking powder
- 3 g salt
- 150 g frozen berries
- 1 tbsp chia seeds optional
- 30 g brown sugar optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, mix rolled oats, milk, maple syrup, vanilla, sourdough starter, egg, and melted coconut oil until well combined.
- Add shredded coconut, cinnamon, baking powder, salt, and chia seeds (if using). Stir in frozen berries gently.
- Divide the mixture evenly into the muffin tin. Sprinkle brown sugar on top of each cup if desired for extra sweetness.
- Bake for 25-30 minutes until golden and set. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
