Baked Oatmeal Cups
Makes about 14-16 cups
The same healthy ingredients you’d put into a bowl of oatmeal, baked into a yummy muffin are a healthy and delicious on-the-go breakfast, snack, or after-dinner treat that you’ll love. These are also perfect for meal prepping as you can make a batch to keep in the refrigerator or freezer and they are pre-portioned so you can just grab them and go. I made half with blueberries and the rest with mini dark chocolate chips but you can tailor the recipe to any variety that you want!
Ingredients:
1 ½ cups rolled oats (I used gluten-free)
1 ¼ cup oat flour (I blended oats into flour but you can also keep them whole for a chewier texture)
4 tsp. ground flaxseed
1 tsp. cinnamon
1 tsp. baking soda
½ tsp baking powder
¼ tsp. sea salt
1 mashed banana
2 eggs
¼ cup maple syrup
¼ cup honey
¼ cup melted coconut oil
1 cup nut milk of choice (I used almond milk)
1 tsp. vanilla extract
½ cup wild blueberries, dark chocolate chips, unsweetened coconut flakes, or any other topping of choice.
Preparation:
Preheat oven to 350 degrees and grease a muffin pan with coconut oil or use silicone baking cups.
In a large bowl, mix together all of the dry ingredients.
In a separate bowl, mix together all the wet ingredients.
Pour the wet ingredients into the dry and combine.
Finally, stir in the toppings.
Spoon the batter into the muffin pan or baking cups, filling each around ¾ of the way full.
Bake for about 25 minutes or until golden brown.
Enjoy!
Store baked oatmeal cups in a sealed, air-tight container in the fridge for up to 7 days or freezer for up to 3 months.
Reheat in the toaster on low or microwave. You can also thaw frozen cups by transferring them from the freezer to the refrigerator overnight.