Fruit Cake Oat Cups by Garden of Life
Not your grandma’s fruitcake brick, these Fruitcake Baked Oat Cups are studded with pecans and pieces of dried fruit, including raisins, cranberries, and apricots.
Ingredients
1 ½ cups milk of choice
½ cup maple syrup
2 Tbsp. butter, melted
1 tsp. vanilla extract
Zest of 1 orange
2 ½ cups rolled oats
1 tsp. baking powder
½ tsp. sea salt
1 tsp. ground cinnamon
¼ tsp. ground ginger
½ cup chopped pecans
½ cup raisins
½ cup dried cranberries with no added sugar
½ cup dried apricots, chopped into small pieces
Preparation:
Preheat the oven to 180 degrees celcius. Grease a standard muffin pan with butter or cooking spray. Alternatively, you can use silicone muffin liners to prevent sticking.
In a large bowl, whisk together the milk, maple syrup, eggs, butter, vanilla, orange zest, and protein powder.
Add the oats, baking powder, salt, cinnamon, and ginger. Stir to combine.
Fold in the pecans, raisins, cranberries, and apricots.
Spoon the mixture into the muffin pan, filling each to the top. Make sure each muffin has an even mixture of oats, dried fruit, and liquid.
Bake for 25 to 30 minutes or until the muffin tops are lightly golden brown and a toothpick inserted into the center comes out clean.
Let oat cups cool in the pan for 5 to 10 minutes. Run a knife or offset spatula around the edges of each muffin to help remove them from the pan. Serve warm and store leftovers in the refrigerator.
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