Air fryer recipe · Breakfast
Veggie Oat Cups
Soft oat cups packed with mixed vegetables, baked in small moulds.
- 20 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 275kcal
- 11.2 gprotein
- 43.7 gcarbs
- 7.4 gfat
- 5.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- rolled oats1 cup
- grated carrot1/2 cup
- chopped capsicum1/4 cup
- milk3/4 cup
- curd1/4 cup
- baking powder1/2 tsp
- saltto taste
Method
Mix the batter
In a bowl, stir together the rolled oats, grated carrot, chopped capsicum, curd, milk, baking powder and salt. Let the mix rest for 5 min so the oats drink in the liquid and soften. Softened oats bind better and bake into a tender cup, not a dry one.
Fill the moulds
Lightly grease four silicone muffin moulds so the cups slip out cleanly once baked. Divide the batter evenly between them, filling each about three quarters full. Leaving that gap gives the tops room to rise without spilling over the rim.
Arrange in the basket
Set the filled moulds into the air fryer basket, leaving a little space between each one. That gap lets hot air flow all the way around, so the cups cook evenly and firm up on every side instead of staying wet in the middle.
Air fry until set
Air fry at 180°C for 14 min until the tops are firm to a light touch and a skewer pushed into the centre comes out clean. That clean skewer is your sign the batter has set right through and the cups will hold together.
