Berries, coconut & chocolate chips baked oatmeal cups

Let's take a quick break from chocolatey and extra sugary cereally treats and focus for a moment on something a bit healthier but honestly super delicious: Baked oatmeal cups! I'm not a big fan of oatmeal but if you add chocolate chips, coconut and berries into the mixture and you bake it in this cute little cups, what's not to love? 💕 They are fruity, very satisfying and the texture is quite similar to a muffin! I've adapted this recipe from Ambitious Kitchen but if you are curious you can read my version below this picture! INGREDIENTS: 1 egg 100g rolled oats* 40g maple syrup or honey 200g creamy coconut milk* 1/2 teaspoon baking powder 1/2 Tablespoon vanilla extract 10g shredded coconut a few drops of almond extract* pinch of salt --- MIX-INS --- 150g blueberries + raspberries --- TOPPING --- Dark chocolate chips Shredded coconut DIRECTIONS: Preheat oven to 350°F (180°C) and line 8 muffin cups in your tin (I used silicone cups but you can use paper ones if you want). Wash and rinse your berries and set aside. In a large bowl, whisk together the egg, maple syrup, coconut milk and both vanilla and almond extracts until well combined. Add the dry ingredients to the bowl with the wet ingredients: rolled oats, shredded coconut, baking powder and salt. Mix until combined, then fold in the berries. Transfer this mixture into the prepared cups. Top with dark chocolate chips. Bake for about 30 minutes or until the surface is slightly golden brown and center is set. Let them cool completely before removing from the pan. Garnish with more shredded coconut right before serving. Enjoy :) RECIPE NOTES: Do not use oat flour or steel cut oats otherwise the texture won't be the same. The coconut milk you are looking for is the one that is sold in the brick and it's meant for cooking. It's not the one you would drink in the place of cows' milk because it's too liquid and it's not the one in the can because it's too thick. However the original recipe states that this last one might work if you heat it up and make it creamy before using it. Do not exceed with almond extract otherwise it will turn out pretty bad. Almond extract is very strong so with this small amount of oats you only need a few drops to taste it. You can store these baked oatmeal cups in the fridge for 3-4 days. You can also freeze them if you want. They are great both warm and cold but I prefer reheating them in the microwave for 30 seconds before serving because they get softer as freshly baked. RECIPE CARD: If you make it let me know! :)

Berries, coconut & chocolate chips baked oatmeal cups
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