★★★★★ | Baked Oatmeal Cups (4 Variations)

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★★★★★ | Baked Oatmeal Cups (4 Variations)
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free. | #let'scooking

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: Yield: 12
Ingredients:
Oatmeal Cups Base
3 cups old-fashioned rolled oats (affiliate link)
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)
## CLICK TO SEE FULL RECIPES ##

Instructions:

Oatmeal Base

Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners (affiliate link). 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.

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 diced apples.

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.

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

For storage: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months). For freezing, I usually put them in a ziplock bag made specifically for the freezer.

To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.

Calories per serving: 139

Fat per serving: 4g

Rated 5/5 based on 70.000 customer reviews

Baked Oatmeal Cups (4 Variations)

Sources: https://www.eatingbirdfood.com/baked-oatmeal-cups-4-ways/

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