Oatmeal is a favorite breakfast for most of us, and sneaking the green into this whole grain makes it a hearty breakfast or brunch. While baking these oatmeal cups, I really wanted to include a nutrient dense green leafy vegetable (kale!) into my breakfast. I also thought that it would be a great idea to sneak in some greens into my family’s diet, and figured mornings are the best time. A nutritious breakfast keeps everyone happy all day!!

Savory Kale Oatmeal Cups [Vegan]

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Cooking Time



  • 2 cups quick oats
  • 1 cup oat flour
  • 2 cups baby kale
  • 1 ½ cups silken tofu (mashed)
  • 1 ¼ tsp salt
  • 1 ½ tbsp. sriracha sauce


  1. Preheat oven at 425 degree Fahrenheit and prepare a muffin tray by greasing it.
  2. Combine all the ingredients in a food processor and process until smooth.
  3. With an ice cream scoop spoon the batter into the prepared muffin tray and bake in the middle rack for 15-17 minutes or until the tester comes out clean.
  4. Take the tray out of the oven and serve warm with ketchup.


If desired you may use quick/old fashioned oats in place of oat flour in the same measurement. The consistency and the taste would still remain the same.

Nutritional Information

Per Serving: Calories: 172 | Carbs: 23 g | Fat: 5 g | Protein: 7 g | Sodium: 406 mg | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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