Grain Free Baked Noatmeal Cups
It was with a tone of equal parts skepticism and very great hesitation that my husband read my list on the kitchen chalkboard and said “Baked Noatmeal….what is that?” In all fairness, his state of dubious reservation was justified as I think we can agree that baked oatmeal without the oats would leave your breakfast decidedly lacking….or so you would think. Unless you had a dietary reason for not eating grains, including oats, it probably never occurred to you to try such a thing. But if you are one of those people, like me, who at times need to clean up your system, then Baked Noatmeal is definitely for you.
I have been wheat free for almost three years now and over time I have found that gluten free grains can still cause problems in my system if I eat them too often. I love quinoa, oats, corn, and legumes, but sometimes I need a break from even those, and it is then that Grain Free Baked Noatmeal moves to the top of my meal planning rotation. The idea here is you are combining various seeds and nuts, then cooking them together so their texture somewhat simulates that of oatmeal. You can find stove top versions, called keto oatmeal, all over the internet, I just took those elements and baked it into a pre-portioned nutrient-dense cup. As all of my favorite recipes do, this one reheats well, so make up a batch over the weekend and they will be ready for breakfast all week! My husband, despite his initial misgivings, claims that they are hearty and keep you full but don’t weigh you down, which is precisely what I like about them too.
- 1 large egg
- 1 1/2 cup unsweetened almond milk
- 1 Tbls. light olive oil or melted coconut oil
- 2 Tbls. maple syrup or honey, if your diet allows*
- 1/2 cup ground flax seeds
- 1/2 cup chia seeds
- 1/2 cup shelled hemp seeds
- 1/2 cup almond flour
- 1 tsp. cinnamon
- 1/2 tsp. cream of tarter
- 1/4 tsp. baking soda
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1. Preheat oven to 350 degrees.
- 2. Lightly beat egg and milk together. Mix in remaining ingredients, whisking well to combine.
- 3. Divide mixture evenly between wells of a 6 cup jumbo muffin pan coated with cooking spray.
- 4. Bake for approximately 30 minutes or until done.
- 5. Serve with a drizzle of maple syrup or honey, if your diet allows, and/or fresh fruit such as bananas and berries.
- Store in a covered container in the refrigerator for one week.
- *Avoid maple syrup and honey if you want to keep Baked Noatmeal Keto or Whole30 compliant.