Breakfast routine – OATS!

Oats obsessed alert! From my instagram world, y’all know how obsessed i am with oats. I add them to burgers for some crunch, to arepas and they taste AHHMAZIN! And my favorite way of making oats is by bringing it to a boil with water and then adding your choice of milk ( i add Almond milk, unsweetened ) and other condiments or fruits. Oats are by far my most favorite breakfast dish or my favorite part of the breakfast routine ! I know some of y’all find it boring but it can be used for so many dishes that i had to put my oats cups out there for my ninjas to experiment. This recipe came out of sheer craving for chocolate with oats and so while testing i made just two of these! I know! The box had to be emptied and my craving had to be satiated so ! I don’t think anything that has chocolate, can ever go wrong. I made many versions of it before i sat to write down the recipe because i wanted to make sure it was dairy and egg free so that it can be made for all PLUS i wanted to try different combinations since chocolate chips never last in my house for more than 3-4 days! I added shredded unsweetened coconut and pistachios because coconut is my next best thing to add to oats and i love pistachio kinda blends in with oats. This is my fifth time making these and i guarantee you that you will never have to worry about breakfast ever again! Packed with fiber and healthy fats, one of these bad boys would take you far and make you feel full for long. Now, if you like the chocolate chips to be little on the melting side just like i do, you will have to microwave it for 8 seconds if kept outside and 14 seconds if kept in the fridge. I have put up pictures of blueberries and chocolate so feel free to substitute one for another and let me know how it turns out ! 

Ingredients

4 cup old fashioned oats ( I use organic Trader Joe’s)
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3 tbsp chia seeds
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2 tsp Ground cinnamon
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2 tsp Baking powder
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1 plus 1/2 cup unsweetened almond milk ( i use unsweetened almond milk )
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3/4  cup almond butter
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1/2 cup coconut sugar
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2 tsp vanila extract
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½ cup chocolate chunks/blueberries
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1/4 cup shredded unsweetened coconut
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1/4 cup pistachios

Instructions

Preheat oven to 355 degree and oil or spray your cupcake tin.
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Add 2 cups of oats to a food processor/blender and pulse until a flour like consistency is reached. It is not going to be like flour exactly but make sure there is no big chunk of oats in it.
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In a large mixing bowl, add the flour like oats and the remaining oats, baking powder, coconut sugar ,cinnamon, coconut and chia seeds.
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In a separate small bowl, add almond butter, milk and vanilla extract and whisk until fully incorporated. Pour the wet batter into the dry. Fold in the chocolate chips and pistachios.
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Fill your cupcake tins to 1/4 of their size and add a piece or two of the chocolate chips/chunks on top. Batter will easily make 12 cups.
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Bake for 13 minutes if you like the inside little gooey. Bake for 16 minutes if you like them cooked all the way.