Description
These Baked Oatmeal Breakfast Cups are easy to make and perfect for a healthy meal prep breakfast or snack!
Ingredients
Scale
Blueberry Almond
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup blueberries, fresh or frozen
- 1/2 cup sliced almonds
Apple Cinnamon
- 4 cups old fashioned oats, gluten free certified if necessary
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup small diced apple, I used granny smith
Lemon Poppyseed
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons poppyseeds
Orange Cranberry
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup dried cranberries
- 2 teaspoons orange zest
- 2 teaspoons orange juice
- 1/2 cup chopped walnuts, optional
Sweet Potato Carrot
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup sweet potato puree
- 1/2 cup grated carrots
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
Banana Bread
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seeds
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 2 large bananas, mashed
- 1/2 cup peanut butter, smooth or crunchy
Instructions
- Pre-heat oven to 375 degrees F. To a large bowl, add the almond milk, ground flax, maple syrup, vanilla extract and coconut sugar. Mix until combined and then let sit for 5 minutes.
- Add the remaining ingredients, mix again until completely combined and then let mixture sit for about 10 minutes, until thickened up a little bit.
- Spray a muffin tin with cooking spray, or line it with cupcake liners, and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
- Bake oatmeal cups for 20-25 minutes, or until cooked through. Remove from the oven and let sit in the muffin tin for about 20 minutes, until cooled and completely set.
Notes
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
