Apple & cinnamon and banana & cranberry oatmeal cups
Tillredning
Mash the banana with a fork and cut up the cranberries into small pieces. Peel and core the apple. Dice one half of the apple and finely grate the other. Mix the oats with the coconut sugar, baking powder, a pinch of salt and the pulp of half a vanilla pod. Divide the mixture in two. Thoroughly mix the ingredients for the banana and cranberry cups into one half and the ingredients for the apple and cinnamon cups into the other half. Leave both mixtures to swell for 10 minutes, then divide each one into six paper cases or greased muffin tins. Meanwhile, preheat the X BO steam oven to 160 degrees and 80% humidity. Once the mixtures have risen, place the filled cases/tins on the universal tray and bake in the oven for 15 minutes. Garnish with pistachios and almonds and serve while still warm for optimum taste.
Makes twelve oatmeal cups
- 200 g crunchy whole grain oats
- 50 g instant oats
- 30 g coconut sugar
- 2 tsp baking powder
- ½ vanilla pod
- 1 pinch of natural or sea salt
Makes six apple and cinnamon cups
- 1 organic apple
- 1 tsp cinnamon
- 75 ml oat or almond milk
- 30 g roasted and coarsely chopped almonds
- 1 pinch of ginger
Makes six banana and cranberry cups
- 150 g bananas
- 25 g cranberries
- 75 ml coconut milk
- 30 g agave syrup
- 30 g pistachio kernels
