Oral Allergy Syndrome Friendly Ginger-Cardamom Apple Oat Cups
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Learn more →Ingredients
12 servings
For the oat cups
- 2 cups rolled oats
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- ½ tsp baking powder
- 2 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and slightly cooled
- ½ cup unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - 1 tsp pure vanilla extract
For the apple filling
- 2 medium apples, peeled, cored, and cut into ¼-inch dice
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ½ tsp ground ginger
- ¼ tsp ground cardamom
For serving
- 2 tbsp raw walnuts, roughly chopped (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease all 12 cups of a standard muffin tin with coconut oil or line with parchment liners.
- 2
Heat 1 tbsp coconut oil in a medium skillet over medium heat until shimmering. Add the diced apples, 1 tbsp maple syrup, 1/2 tsp ground ginger, and 1/4 tsp ground cardamom. Cook, stirring occasionally, until the apples are just tender and lightly caramelized at the edges, about 5–6 minutes. Remove from heat and set aside.
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