Peach Almond Butter Baked Oatmeal Cakes with Chia Yogurt Swirl

Ingredients

• 2 cups rolled oats
• 1 cup almond milk, unsweetened
• 2 eggs, beaten
• 1 cup peaches, diced
• 1 cup almond butter, smooth
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon, ground

• 1 cup Greek yogurt, plain
• 2 tablespoons chia seeds
• 1 tablespoon honey

1. 01
   Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line with paper liners.
2. 02
   In a large bowl, combine the rolled oats, almond milk, beaten eggs, almond butter, baking powder, vanilla extract, and ground cinnamon. Mix until well combined.
3. 03
   Gently fold in the diced peaches, ensuring they're evenly distributed throughout the mixture.
4. 04
   Divide the oatmeal mixture evenly among the prepared muffin cups, filling each about 3/4 full.
5. 05
   In a separate bowl, mix the Greek yogurt, chia seeds, and honey until combined. Allow the mixture to sit for 5 minutes to thicken slightly.
6. 06
   Add a spoonful of the chia yogurt mixture on top of each oatmeal portion, using a toothpick to gently swirl it into the batter.
7. 07
   Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. 08
   Allow the oatmeal cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.