-
Cook Time
20 - 25 minutes
Ingredients
2 eggs
2 tablespoons olive oil
1/2 cup water
1 cup unsweetened almond milk (or milk alternative)
2 teaspoons vanilla extract
1/3 cup coconut sugar
2 1/2 cups gluten-free oats
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
slivered almonds for topping (optional)
Directions
-
Preheat oven to 350°F. Line muffin tins with liners or grease with olive oil.
-
Combine eggs, oil, water, and milk in medium size bowl and whisk together until well combined.
-
In separate bowl, combine vanilla, coconut sugar, oatmeal, baking powder, cinnamon, and nutmeg.
-
Add dry ingredients to wet ingredients and stir well. Let batter sit for 10 minutes to thicken.
-
Stir again and pour into muffin tins. Top with slivered almonds (or other FODMAP-friendly toppings), if desired.
-
Bake for 20-25 minutes or until cooked through. Let cool and enjoy!
- Tags
- Baked Breakfast Vegetarian
