9 servings
Ingredients:
1 1/2 cups fresh spinach, chopped
1 cup broccoli, diced
1/2 cup kabocha squash, diced
1 tbsp tomato paste
2 tsp italian seasoning
2 cups uncooked oats
1 tsp baking powder
1/2 tsp table salt
3/4 cup unsweetened almond milk
4 large eggs
Directions:
Preheat oven to 350F. Spray 9 wells of a bar (or muffin) pan. Set aside.
Add the vegetables to a large sprayed skillet and heat on medium high heat, cooking for 4-5 minutes or until softened.
Add the tomato paste and italian seasoning, cook for a couple of more minutes, stirring so everything gets more incorporated. Remove from heat and set aside to cool slightly.
In a large bowl, combine the rest of the ingredients. Fold in the vegetables.
Divide the batter evenly into the prepared pan.
Bake for 20-25 minutes or until all liquid has been absorbed and oats are set and firm to the touch.
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