Sneaky Sweet Potato Oat Cups
Preheat Oven to 350 degrees – {gluten free, dairy free, refined sugar-free}
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 16 1x
Scale
Ingredients
- 4 cups of Gluten Free Quick Cooking Oats
- 1 large or two medium Sweet Potatoes
- 1/2 head of Fresh Cauliflower
- 2 Eggs
- 1.5 cups of Cashew Milk
- 1/2 cup of Maple Syrup
- 1 tsp Cinnamon
- 1 tsp of Vanilla
- 2 tsp of Baking Powder
Instructions
- Preheat oven to 350 and grease a muffin tin – I use coconut oil spray.
- Wash and dry the cauliflower. We’re going to steam this in the microwave.
- Cut the bottom of the cauliflower off, slice it into pieces and place it into a glass bowl with about ¼ cup of water.
- Cover this with a lid or plastic wrap.
- Place in the microwave on high for 3 minutes. Let this stand for 2 minutes before removing the lid. Then strain the water out.
- While the cauliflower cooks, wash your sweet potato, pierce it with a fork, and wrap it in a damp towel.
- When the cauliflower comes out, microwave sweet potato for 7-10 minutes until it comes out soft.
- As you wait for the sweet potato to cook, place the drained cauliflower in a blender.
- Rinse and dry your glass bowl, we don’t need to dirty another dish so let’s use this for the dry ingredients.
- Measure out the oats, cinnamon and baking powder.
- Add the cashew milk, maple syrup, and vanilla to the blender.
- When the sweet potato is cooked and cooled a bit, peel the skin away and add it to the blender. Blend the produce and liquids until smooth.
- Pour the liquid mixture into the dry and mix to cool it down.
- Whisk the eggs in a separate bowl and add them slowly. You don’t want to add eggs to a hot mixture or they will partially cook and you’ll end up with a mess!
- Pour the oat batter evenly into the greased muffin tin and place into the oven for 30 minutes!
Find it online: https://www.missallieskitchen.com/sneaky-sweet-potato-cups/