Baked oatmeal cups

 INGREDIENTS

Oatmeal Cups Base

3 cups old-fashioned rolled oats

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon sea salt

1 1/2 cups milk (I use unsweetened vanilla almond milk)

1/4 cup maple syrup

2 Tablespoons ground flaxseed (see subs below)

1 teaspoon vanilla extract

Chocolate Chip 

2 Tablespoons peanut butter

2 mashed bananas (about 1/2 cup)

1/4 cup mini chocolate chips, divided (dairy-free, if needed)

Apple Cinnamon

1/2 teaspoon cinnamon (1 teaspoon total)

2 Tablespoons almond butter

1/2 cup applesauce

1/4 cup diced apple, divided

Blueberry Almond

1/2 cup applesauce

2 Tablespoons almond butter

1/4 cup blueberries, divided

2 Tablespoons sliced almonds, divided

Peanut Butter Banana

3 Tablespoons peanut butter

2 mashed bananas (about 1/2 cup)

banana slices, for topping (optional)

INSTRUCTIONS

Oatmeal Base

Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.  

In a large bowl, mix rolled oats, cinnamon, baking powder and salt.

In another bowl, whisk together almond milk, maple syrup, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you’re making.

Chocolate Chip 

Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Apple Cinnamon

Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.

the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Blueberry Almond

Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Peanut Butter Banana

Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

NOTES

Flaxseed substitutions: 2 Tablespoons of chia seeds or 2 eggs or 1/3 cup egg whites

Honey can be subbed for maple syrup