Baked Apple Cinnamon Porridge Cups

These amazingly delicious mini porridge bakes are hearty and filling, but their size makes them easy to just grab and go on busy mornings. They are bursting with fruity goodness for a satisfying and nutritious way to start the day. Bake a large batch and keep in the fridge for a week or freeze and thaw as needed.  

Serve warm or cold, plain or topped. I personally like them warm with some Greek yogurt, fresh fruit and a drizzle of honey on top: YUM! 

Makes 12 cups
Ingredients:
- 2 cups oats (I use steel-cut and old-fashioned)
- 1 1/4 cups almond milk
- 2 small apples
- 1 banana
- 5 dates (or 1/2 cup any dried fruit)
- cinnamon
- 1 tbs any nut butter
- pinch of salt
- drizzle of maple syrup (or honey)

Optional superfood add-ins for extra goodness!
1-3 tsp each:
- Maca powder
- Hemp protein powder
- Chia seeds

Method:

1. Preheat oven to 400°F.

2. Combine oats and milk in a mixing bowl.

3. Chop the apples, banana and dates into small chunks. Experiment with different sizes to see what you like. I love biting into a giant chunk of sweet, tender apple!

4. Add the fruit to the oat mixture and stir in as much cinnamon as you like, as well as the nut butter, salt, maple syrup and any optional add-ins.

5. Spoon the mixture into large muffin tins that have been greased with coconut oil or cooking spray.

6. Bake in the oven for about 15 minutes, until the tops turn golden brown. Turn out and enjoy!