Vegan Organic Tipsy Banana & Chocolate Nibs Oatmeal Cups

Hi everybody,

Magna Mater Sunday Lab presents its amazing Tipsy Banana & Chocolate Nibs Oatmeal Cups. Vegan and organic. They belong to the muffin family but the texture is a bit heavier and moisty. If you are after a kick of energy in 10 small bites (or 2 lion’s mouthfuls), you are in the right place. They are a delicious quick fix to that time at work around 4pm when a lot has already been done but the end is still too far :)

Serves: 12

Preparation time: 10 mins

Cooking time: 30 mins

Author: Daniele [The Secret Ingredients are Olivocracy organic extra virgin olive oil #THREE https://www.olivocracy.co.uk/products/olivocracy-three-mild-organic-extra-virgin-olive-oil-italian and Love]

Ingredients

• 3 cups rolled oats (choose certified gluten free oats if on a gluten-free diet)
• 1 teaspoon ground cinnamon
• 1/6 teaspoon ground nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons of chia seeds (egg substitute for 2 large eggs)
• 4 tablespoons of maple syrup
• 2 mashed bananas
• 12 dates (we like it not-too-much-sweet, but if you are after the comfort effect of sweetness, increase the number)
• 2 teaspoons pure vanilla extract
• 1 cup oat-milk (or any other non-dairy milk)
• 2 tablespoons of melted peanut butter
• ¼ cup melted coconut oil
• ½ cup Olivocracy #THREE 
• Add 25/50ml  of a spirit of your taste (I added 50ml of 3 years Rum)
• 1 cup raw chocolate nibs
• 2 tablespoons of pumpkin seeds
• 2 tablespoons of sunflower seeds

Instructions

1. Preheat the oven to 175C/350F.
2. Mix the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.
3. Eggs replacement: put the 3 tablespoons of chia seeds in a small bowl and add 9 tablespoons of water, leave for 10/15 minutes in the fridge to set. When ready whisk together with the maple syrup, mashed banana, and vanilla extract till the mixture is compact and smooth.
4. Slowly whisk in the milk, coconut oil, peanut butter, the spirit and Olivocracy #THREE 
5. Pour the wet ingredients into the dry ingredients and stir until all the oats are soaked and have softened.
6. It is time now to add the chocolate nibs.
7. Grease a muffin pan with some olive oil (or use a silicone tray) then fill up the 12 muffins tins. Press the mixture down with a spoon until the oats disappear.
8. Bake for 30 minutes or until the tops are slightly brown.
9. Let cool for 5 minutes.

Enjoy with some homemade chocolate (recipe to come, stay tuned), a date or some nuts at your taste)