Description
Delicious and nutritious baked oatmeal cups with four variations to satisfy any craving. Perfect for meal prep or a quick breakfast.
Ingredients
Scale
- 3 cups old fashioned rolled oats, gluten-free
- 1/21/2 teaspoon cinnamon, ground
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon sea salt
- 1 1/2 cups unsweetened vanilla almond milk
- 1/4 cup maple syrup
- 2 tablespoons ground flaxseed
- 11/2 teaspoon vanilla extract
- 2 tablespoons peanut butter, for Chocolate Chip variation
- 2 mashed bananas, for Chocolate Chip and Peanut Butter Banana variations
- 1/4 cup mini chocolate chips, divided, for Chocolate Chip variation
- 2 tablespoons almond butter, for Apple Cinnamon and Blueberry Almond variations
- 1/2 cup applesauce, for Apple Cinnamon and Blueberry Almond variations
- 1/4 cup diced apple, for Apple Cinnamon variation
- 1/4 cup blueberries, divided, for Blueberry Almond variation
- 2 tablespoons sliced almonds, divided, for Blueberry Almond variation
Instructions
- Mix & Stir Ingredients: Get everything in a bowl and stir until it is well mixed. You will see the oats soaking up the moisture as the mixture thickens. This step is crucial for the oats to soften while baking. Just be careful not to overmix; you want a nice, cohesive batter without lumps.
- Fill Muffin Tin: Spoon the mixture into a greased mini muffin tin. You can think of it as filling little cups of warmth. Make sure each cup is packed well but not overflowing to keep them from spilling during baking. Avoid overfilling; it could lead to a messy oven.
- Bake Until Golden Brown: Slide the muffin tin into the oven and let them bake until they turn golden brown and firm. The aroma will fill your kitchen, making it hard to resist sneaking a taste. The timing is important; if you pull them out too early, they will not hold their shape.
- Cool & Pop Out Cups: Let the baked cups cool for a bit before trying to remove them. You will notice they pull away from the edges as they cool. This step is essential to avoid them crumbling. Do not rush this; patience will yield perfect little cups ready to be enjoyed.
- Store or Enjoy Immediately: Decide if you are diving in right away or planning to store them for later. If you are saving some, pop them in an airtight container after they have cooled completely. These cups hold well in the fridge or freezer. Remember not to store them before they are completely cool, as that can lead to sogginess.
Notes
- Storage Tips: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months).
- Expert Tips: Use rolled oats for best texture; avoid steel cut oats. Invest in silicone liners for easier cleanup and removal of cups. To customize flavors, add different mix-ins per variation.
- Reheating Instructions: You can microwave them, use a toaster oven, or reheat in the conventional oven.
- Serving Suggestions: Pair with fresh fruit for added nutrition. Serve with a dollop of yogurt or nut butter. Enjoy with a cup of coffee or tea for a balanced breakfast.
- Recipe Variations: Add nuts or seeds for extra crunch. Swap almond milk for another plant-based milk. Incorporate protein powder for a protein boost.
- Ingredient Notes: When measuring oats, using a kitchen scale can prevent them from being overly dense and heavy. If the oatmeal cups turn out too dry, adding a splash more almond milk can help keep them moist. If the cups do not hold together well, try mixing in an extra tablespoon of flaxseed to boost binding.
Nutrition
- Serving Size: 1 cup
- Calories: 139
- Sugar: 6g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg