Ingredients

The following ingredients have 4 Servings
  • 3 cups old-fashioned rolled oats, (certified gluten-free, if necessary)
  • 1.5 tbsp chia seeds
  • 2 tbsp hemp seeds
  • 2 tbsp flax seeds
  • 1/2 cup erythritol or coconut sugar
  • 1/2 tsp ground cardamom (or 1 tsp cinnamon)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1 1/4 cups unsweetened milk of your choice (milk, almond milk, coconut milk, cashew milk)
  • 1/2 cup milk kefir or plain yogurt (or coconut milk yogurt)
  • 1/4 cup coconut oil, melted ( (or melted butter))
  • 2 tsp pure vanilla extract
  • 1 cup fresh or frozen cherries (pitted and coarsely chopped)
  • 1 tbsp coconut sugar
  • 2 tsp cinnamon

Instruction

  • Heat oven to 350°F.   Line 12 muffin tins with culinary paper muffin liners or spray with cooking spray. See Note 1. Alternatively, grease an 8-inch square baking dish.
  • In a large bowl, mix the dry ingredients.
  • In a medium bowl, whisk the eggs, milk, kefir or yogurt, melted coconut oil or butter and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until well combined.
  • Gently add the cherries, stir to distribute evenly. Fill each muffin cup 3/4 full OR transfer mixture to an 8-inch square baking dish. See Note 2.
  • Optional:  Combine 1 tbsp coconut sugar and 2 tsp cinnamon, sprinkle evenly over the top. 
  • Bake muffin cups for 20-22 minutes, an 8 x 8 inch pan for 40 - 45 minutes. Serve warm, plain or with milk or yogurt and extra thawed cherries and blueberris.
  • Freeze extra muffin cups in an airtight container lined with paper towel. Reheat in microwave for a quick breakfast.