Chocolate Walnut-Oat BREAKFAST CUPS | PLANT-BASED
Ingredients
- 3 cup Rolled Oats, Gluten-free
- 2 tbsp Chia Seeds
- 2 tbsp Dark Cocoa Powder, unsweetened
- 1 tsp Baking Powder
- ½ tsp Kosher Salt
- ½ cup Walnuts, roughly chopped
- 1 cup Almond Milk, unsweetened
- 2 Eggs
- ⅓ cup Maple-Flavored “Syrup”
- 1 tbsp Coconut Oil, melted
- ¼ cup Apple Sauce, unsweetened
- 1½ tsp Vanilla Extract
Instructions
- Heat Oven to 350-degrees. Spray 24-count Mini-Muffin Tin with Coconut Oil cooking spray.
- In a large mixing bowl, place all Dry Ingredients (Oats through Walnuts) and give it a quick mix. Set aside.
- In a medium mixing bowl, whisk together all wet ingredients (Almond milk through Vanilla).
- Pour wet ingredients into dry ingredients, and just stir with a spatula to combine!
- Spoon into the mini-muffins tins (I fill them all the way to the top).
- Bake in 350-degree oven for 12-15 minutes, or until they spring back when touched. Remove from the pan & let cool on wire rack for about 30-minutes.
- That’s it! Enjoy as-is, with Fresh Berries – or your favorite tea / latte. Let me know what you think below. Or of course you can share with a friend
Notes
Whole-Food Plant-Based eating allows for some limited dairy, eggs or meat, for that matter. While we do steer clear of meat and dairy, you may see an egg or 2 from time to time 
Tried this recipe?Let us know how it was!