Individual Baked Oatmeal Cups

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There's always that morning dilemma.  Should I grab something quick or make something healthy?  With this recipe, you don't have to choose.  These sassy little oatmeal cups are a quick breakfast on-the-go or a healthy snack.  And the best part is . . . You can cook them the night before!  Give our apple - flavored oatmeal cups a try HERE


Individual Baked Oatmeal Cups

Snack or Breakfast 

VEGAN, GLUTEN FREE, SOY FREE, CORN FREE

serves: 9-12 muffins
active time: 5 min. 
total time: 5 min.

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INGREDIENTS

  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 2 cups gluten-free oats
  • ¼ cup walnuts, almonds or pecans, chopped + extra for topping (optional)
  • 1/3 cup 100% pure maple syrup
  • 1 cup almond milk
  • ½ cup unsweetened applesauce
  • 1 ½ tablespoons unrefined coconut oil
  • 2 teaspoons pure vanilla extract

GARNISHES/TOPPINGS:

  • fresh blueberries
  • sliced fresh strawberries
  • chopped nuts
  • mini-chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 375 degrees.  Line a standard muffin pan with unbleached parchment liners.
  2. Combine baking powder, salt, oats and nuts in a large bowl.
  3. In a separate medium bowl whisk together maple syrup, milk, applesauce, coconut oil and vanilla (or combine them in a blender.)
  4. Pour the wet mixture into the dry mixture and stir to combine.  I like to add chocolate chips to the mixture.
  5. Ladle the oat mixture into the prepared muffin tin, filling each cup about ¾ full.
  6. Sprinkle any additional nuts, berries or chocolate chips over the tops of each.
  7. Bake for 20-25 minutes or until set and wet ingredients are fully absorbed.

Eat warm or cold!

STORAGE:

Leftovers can be stored in the refrigerator for a week or two and frozen for about a month.  I eat them cold or warm them up in a toaster oven at 350 until heated through.

Yum