Baked Oatmeal Cups

Baked Oatmeal Cups.jpg

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.