Categories: breakfast
Ingredients
- 1 cup(s) steel-cut oats
- 1/2 cup(s) raisins
- 1/3 cup(s) walnut pieces
- 1/3 cup(s) pumpkin seeds
- 1/3 cup(s) ground flax seed
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) nutmeg
- 1/4 teaspoon(s) salt
- 2 large eggs
- 1 1/2 cup(s) low-fat milk
- 1/4 cup(s) natural peanut butter
- 1 small apple, finely chopped
- 1/3 cup(s) pure maple syrup
Directions
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In a bowl, cover oats with water and soak overnight in the refrigerator. Preheat oven to 375 degrees F. Drain oats and add to a large bowl along with raisins, walnuts, pumpkin seeds, flaxseed, 1/2 teaspoon cinnamon, nutmeg, and salt. In a separate bowl, lightly beat eggs and mix with milk and peanut butter. Add dry ingredients to wet and stir to combine. In a small bowl, toss together apple and remaining cinnamon.
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Divide oat mixture among 12 medium sized muffin cups. Top each with an even amount of apple cinnamon mixture. Cook for 20 minutes, or until a tester comes out clean. Serve with a generous drizzle of maple syrup.