Matcha-Ginger Oatmeal Cups

Matcha-Ginger Oatmeal Cups

With an energy kick and anti-inflammatory benefits, these oatmeal cups are portable for an on-the-go breakfast or snack during a hike or bike ride. Serve cold, at room temperature or reheated in the microwave for 1 to 2 minutes.


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Developed by Lauren Larson

Ingredients

  • 2 cups old-fashioned rolled oats
  • ⅓ cup crystallized ginger, chopped
  • ¼ cup oat flour
  • ¼ cup packed brown sugar
  • 2 tablespoons walnuts, chopped
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1½ cups unsweetened almond milk
  • ½ cup unsweetened applesauce
  • ¼ cup honey
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375°F. Insert baking liners into a 12-muffin tin, or grease lightly with oil or nonstick cooking spray and set aside.
  2. In a large bowl, combine oats, ginger, flour, brown sugar, walnuts, matcha, baking powder and salt. In a separate medium bowl, whisk egg and add almond milk, applesauce, honey, coconut oil and vanilla extract. Add milk mixture to oat mixture, and stir to combine. Allow to rest for 5 minutes to thicken slightly.
  3. Fill each muffin cup about 3/4 full with batter (about 1/4 to 1/3 cup). Bake for 25 to 30 minutes or until golden brown and firm in the center. Let cool for 10 minutes before transferring to a cooling rack to cool completely. Serves 12.

Nutrition Information

Serving size: 1 muffin

Calories: 207; Total fat: 6g; Saturated fat: 3g; Cholesterol: 15mg; Sodium: 118mg; Carbohydrate: 35g; Fiber: 3g; Sugars: 14g; Protein: 6g; Potassium: N/A; Phosphorus: N/A

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Lauren Larson, MS, RDN
Lauren Larson, MS, RDN, CLC, is a clinical dietitian and certified lactation counselor based in Eagle, CO, and employed in Rifle, CO.