Recipe of the Month

Ingredients:

• 1 1/2 cups diced strawberries (fresh is great, or frozen and defrosted, and drained first). Set aside 3-4 strawberries to slice for garnishes on top if you want.
• 2 1/2 cups rolled oats
• 1 cup whole milk greek yogurt (or coconut milk yogurt) 
• 2 eggs
• 1/2 cup brown sugar (plus more to sprinkle on top)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 teaspoons olive oil

 

Instructions:

Preheat oven to 400 and line a muffin tin with parchment baking cups (or heavily grease with butter or coconut oil). Blend oats in a blender until relatively smooth. Add to a mixing bowl and add in all other ingredients, waiting on the strawberries. Stir well until combined. Then stir in sliced strawberries.

Scoop batter to fill muffin tins 3/4 of the way full. Optional to sprinkle brown sugar on top and add a strawberry for garnish. Bake for 20-25 minutes or until middle is no longer gooey to touch.

Recipe from Simply Real Health and prepared by Lisa Fligor in April's Cooking Club