Cherry Oat Breakfast Muffins (Vegan)

These oat muffins are so easy to make and are perfect for those who need a grab and go breakfast.

They taste amazing with a cup of tea or coffee and require few ingredients.

To make these cherry-oat muffins begin by preheating the oven to 200°c / 180°c (fan).

Then add 130 g of oats to a food processor. Pulse the oats until they resemble a flour-like texture - this recipe uses no wheat, which makes it suitable for those avoiding gluten.

Pulsing the oats into a flour gives the muffins a texture similar to a cake.

Pour the oat flour into a large bowl and add 1/4 cup golden caster sugar to the bowl along with 1/2 tsp baking powder. Stir until the dry ingredients are well combined.

Next measure 175 ml plant milk (I used oat) and add 1 tbsp chia seeds to the milk.

Stir well and leave to sit for 5 mins for the seeds to absorb the moisture.

Chia seeds make a great substitute for eggs in baking as once wet, they become gel-like.

To the bowl add 2 1/2 tbsp coconut oil (in liquid form), 1/2 tsp vanilla extract and the chia milk mixture.

Stir until a batter is formed. The batter should be fairly runny, it will start to thicken as the oats absorb the moisture from the milk.

The next step is to measure 80 g frozen cherries and cut them into medium-sized chunks - I cut the large cherries into quarters and the small ones in half.

Add the cherries to the muffin batter and mix until the cherries are evenly distributed.

This recipe makes 9 breakfast muffins, so fill a muffin tray with 9 muffin cases.

(If you do not have any muffin cases just grease the tray with a little coconut oil and put the batter directly into the muffin holes in the tray.)

Fill the cases with the batter and top with a sprinkling of chopped almonds (roughly 10 g for all muffins).

Bake in the oven for 15 mins - they will still be light in colour once they are cooked.

TIP: To check if the muffins are cooked through use a toothpick or knife and poke the centre of a muffin. If the toothpick/knife comes out clean the muffins are cooked.

These muffins will keep for about 3 days in an air-tight container.

INGREDIENTS:

• 130 g oats

• 1/4 cup golden caster sugar

• 175 ml plant milk (I used oat)

• 1 tbsp chia seeds

• 1/2 tsp baking powder

• 2 1/2 tbsp coconut oil (in liquid form)

• 1/2 tsp vanilla extract

• 80 g frozen cherries (chopped into medium-sized chunks)

• Handful chopped almonds (roughly 10 g)

METHOD:

1. Firstly, pre-heat the oven to 200°c / 180°c (fan).

2. Next, add the oats to a food processor and pulse until the oats resemble a flour-like texture.

3. Pour the oat flour into a large bowl and also add the golden caster sugar and baking powder to the bowl. Stir until the dry ingredients are well combined.

4. Pour 175 ml plant milk into a measuring jug and add the chia seeds to the milk. Stir and leave to sit for 5 mins for the chia seeds to absorb the moisture from the milk.

5. Add the coconut oil to the bowl along with the vanilla extract and chia milk mixture. Mix until a batter is formed.

6. Add the cherries to the muffin batter and stir until the cherries are evenly distributed.

7. Line a muffin tray with 9 muffin cases (if you do not have any muffin cases see the in-depth method above).

8. Fill the cases with the batter, making sure every muffin has some cherry chunks. Top the muffins with a sprinkle of chopped almonds and bake for 15 minutes.

9. Store in an airtight container for up to 3 days.