Vegan breakfast cups
I recently grew bored with the breakfast I usually eat. So much that I started skipping it for a while, because I couldn’t be bothered with breakfast foods. Still, I felt bad for missing out on benefits of an oatmeal. For that reason, I decided to make breakfast a bit more fun, by making these vegan breakfast cups.
I won’t claim that this was my own idea. I stumbled on this recipe on Pinterest a while ago, but it wasn’t vegan. So, I decided to veganize it, and I must say that I was very successful. I replaced honey with rice syrup, which is not as sweet, but is as thick as honey. And I chose to use vegan cashew yogurt that we recently got in our stores.
These oatmeal cups were super delicious, and very easy to make. Other than that, they can be very good for you. Another great thing about them is that you can make them according to your own taste, which I also talk about in this post.
Some health benefits
Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals. Oats contain many powerful antioxidants, including avenanthramides. These compounds may help reduce blood pressure and provide other benefits.
They are high in the soluble fiber beta-glucan, which has numerous benefits. It helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria and increases feelings of fullness. They also may lower the risk of heart disease by reducing both total and LDL cholesterol and protecting LDL cholesterol from oxidation. Due to the soluble fiber beta-glucan, oats may improve insulin sensitivity and help lower blood sugar levels.
Oatmeal may help you lose weight by making you feel more full. It does this by slowing down the emptying of the stomach and increasing production of the satiety hormone PYY. Colloidal oatmeal (finely ground oats) has long been used to help treat dry and itchy skin. It may help relieve symptoms of various skin conditions, including eczema.
Some research suggests that oats may help prevent asthma in children when fed to young infants. Studies indicate that oat bran can help reduce constipation in elderly individuals, significantly reducing the need to use laxatives. Oats can be a great addition to a healthy diet. They can be eaten as oatmeal (porridge) for breakfast, added to baked goods and more. And if you lack the ideas on how to prepare them, make sure to try this vegan breakfast cups recipe, you will probably love it.
A piece of advice
This is once again one of those easy recipes. You should not have any problems making it, but as always, I am going to give you additional tips in order to make it even easier for you.
First of all, you can use any fruit or any seeds you like as toppings. I am crazy about strawberries and goji berries, so I had to add them to this recipe. But you can experiment if you like and add bananas, blueberries, peaches, pumpkin seeds, a pinch of matcha, anything really. I used vegan cashew yogurt, but you can use any you like.
The raw mixture you make will be very sticky. So in order to press it down into the muffin tray easier, wet your hands with some water. This way the dough will not stick to your palms as much. When you take them out of the oven, let them cool down a bit first before taking them out. They may crumble a bit if you do this right away.
These measurements make about 6 small vegan breakfast cups. If you need more than that, make sure to adjust the measurements accordingly.
Vegan breakfast cups
Ingredients
200 g of oats
2 bananas
65 g of peanut butter
30 ml of rice syrup
1 tsp of cinnamon
2 vegan yogurts
strawberries
1 mango
other toppings as desired (goji berries, sunflower seeds, cocoa nibs and other)
Directions
- Peel and cut the bananas up and put them in a blender. Blend them and transfer them into a large bowl. Add the peanut butter and rice syrup and mix until everything is well combined. Add the oats and the cinnamon to the bowl and mix until everything is combined evenly.
- Take a muffin baking tray and spray it with some non-stick spray. Divide the mixture into 6 parts and press each one into the bottom of the tray so that you get a tiny cup shape. Put the tray in the freezer and leave it there for about 30 minutes.
- Heat the oven to 180 degrees Celsius (356 F) and put the muffin tray in. Bake the breakfast cups for about 16 minutes. Take them out of the oven, let them cool down a bit and gently remove them from the muffin tray.
- Fill the vegan breakfast cups with vegan yogurt, strawberries, mango slices and any other topping that you like. These measurements make about 6 small breakfast cups.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan breakfast cups. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
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