We have a perfect recipe bake to fill those lunchboxes with, a hearty oaty muffin with some scrumptious chocolate chips.
Check out our suggested replacement ingredients below to cater for a gluten-free, dairy-free or nut-free diet.
100g Porridge Oats (buy gluten-free porridge oats as a gluten-free recipe)
300ml Milk (replace with soya for a dairy-free recipe)
1 Egg (remove the egg and add an extra 100 ml of sunflower oil for a dairy-free alternative)
125ml Sunflower Oil
150g Dark Brown Soft Sugar, (divided)
125g Chocolate Chips (go for dark chocolate with no milk content for a dairy-free alternative)
125g Chopped Pecans, (divided) (remove the pecans for a nut free recipe)
4 Teaspoons Baking Powder
1 Teaspoon Salt
Combine oats (leave a cup of eats to the side) and milk together in a mixing bowl and allow to stand for 15 minutes. Preheat oven to 200 C / Gas mark 6. Grease each cup of one 12-cup muffin tin, or line with paper cases.
Stir egg, oil, 3/4 of the brown sugar, chocolate chips and 1/2 of the pecans into the oat and milk mixture.
Combine flour, baking powder and salt. Add the oat mixture to flour mixture, gently stirring until just moist (do not over-mix). Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar, oats and pecans.