Baked Oatmeal Cups(4 varieties)
Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! They also make a great snack.
There are four different flavour options so you’ll never get bored. They can easily be adapted for a Vegan or gluten-free diet.
Each recipe option makes 12 portions
(picture is of the Blueberry Almond Oatmeal Cups)
Preheat oven to 180°C and prepare a 12-cup muffin tin. Spray 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, eggs, (or ground flaxseed) and vanilla. Allow to sit for about 5 minutes before adding the remaining wet ingredients which will vary based on which type of oatmeal cup you are making.
Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the eggs, (or ground flaxseed) and milk.
Pour the wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with remaining mini chocolate chips.
Bake for 30-35 minutes or until the centre 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.
Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the eggs (or flaxseed) and milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with remaining diced apples.
Bake for 30-35 minutes or until the centre 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.
Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with with the eggs (or flaxseed) and milk.
Pour the wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with remaining blueberries and almonds.
Bake for 30-35 minutes or until the centre 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.
Add peanut butter and mashed bananas into the bowl with with the eggs (or flaxseed) and milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with banana slices, if using.
Bake for 30-35 minutes or until the centre 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.
Ingredients
Directions
Preheat oven to 180°C and prepare a 12-cup muffin tin. Spray 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, eggs, (or ground flaxseed) and vanilla. Allow to sit for about 5 minutes before adding the remaining wet ingredients which will vary based on which type of oatmeal cup you are making.
Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the eggs, (or ground flaxseed) and milk.
Pour the wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with remaining mini chocolate chips.
Bake for 30-35 minutes or until the centre 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.
Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the eggs (or flaxseed) and milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with remaining diced apples.
Bake for 30-35 minutes or until the centre 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.
Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with with the eggs (or flaxseed) and milk.
Pour the wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with remaining blueberries and almonds.
Bake for 30-35 minutes or until the centre 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.
Add peanut butter and mashed bananas into the bowl with with the eggs (or flaxseed) and milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into greased muffin tins and top each cup with banana slices, if using.
Bake for 30-35 minutes or until the centre 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.
