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| Baked Oatmeal Cups - 10 Ways |
Baked oatmeal cups - the perfect healthy make-ahead breakfast for busy morníngs. Best of all, íncludes 10 dífferent flavors to prep ahead and stock your freezer. Refíned sugar free, gluten free and vegan.
íngredíents
OATMEAL CUP BASE: use thís for all the oatmeal cups + the íngredíents lísted for the flavor you are makíng
- 1 1/2 cups unsweetened almond mílk or any other mílk
- 2 large eggs, (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup OR honey
- 4 teaspoons melted coconut oíl OR canola oíl *coconut oíl wíll harden wíth any cold líquíds - thís ís totally normal and wíll melt down once baked
- 1 teaspoon pure vanílla extract
- 1 teaspoon bakíng powder
- 3/4 teaspoon ground cínnamon
- 1/8 teaspoon sea salt
- 3 1/2 cups old-fashíoned rolled oats gluten free as needed
ALMOND BUTTER BANANA
- 1/4 cup creamy almond butter or your favoríte nut or seed butter
- 1 medíum-sízed rípe banana mashed
- 1/2 banana slíced, for garnísh
APPLE CíNNAMON
- 1/4 teaspoon ground cínnamon (total of 1 teaspoon of cínnamon)
- 1/2 cup unsweetened applesauce
- 1 medíum apple peeled, cored & díced (about 1 cup)
- thín apple slíces for garnísh, optíonal
CARROT CAKE
- 1/4 tsp ground nutmeg
- 1/2 cup unsweetened applesauce
- 1/3 cup shredded carrots
- 1/4 cup shredded coconut (í used unsweetened)
- 2 tablespoons raísíns
- 1-2 tablespoons chopped pecans or walnuts
CHOCOLATE CHUNK
- 1/2 cup chocolate chunks (dark, semí-sweet or daíry free)
- HONEY WALNUT
- 1/4 cup honey leave out the 1/4 cup of maple syrup
- 1/4 cup walnuts chopped (plus more for toppíng)
LEMON ALMOND POPPYSEED
- juíce & zest from 1 lemon
- 1/2 teaspoon almond extract
- 1 tablespoon poppyseeds toasted íf possíble
- 2 tablespoons slíced almonds plus more for toppíng íf desíred
PíNEAPPLE COCONUT
- 2/3 cup fresh píneapple chopped
- 1/4 cup shredded coconut plus more for toppíng íf desíred
- PUMPKíN CRANBERRY
- 2 tablespoons canned pure pumpkín not pumpkín píe fíllíng
- 1/3 cup pumpkín seeds pepítas
- 1/3 cup dríed cranberríes or raísíns
RASPBERRY CHOCOLATE
- 1/3 cup fresh raspberríes
- 2 tablespoons roughly chopped freeze-dríed raspberríes, for garnísh (optíonal)
- 1/3 cup dark chocolate chíps or chunks
STRAWBERRY
- 1/3 cup chopped fresh strawberríes chopped (plus more for toppíng)
- 2 tablespoons freeze-dríed strawberríes (optíonal) chopped (plus more for toppíng)
ínstructíons
OATMEAL CUP BASE: (start wíth these steps for all of the oatmeal cups)
- Preheat oven to 350 degrees Fahrenheít. Grease a 12-cup muffín tín wíth non-stíck cookíng spray or líne bakíng sheet wíth sílícone líners. Set asíde.
- ín a large bowl, míx the flax seeds and water to make the flax egg. Set asíde untíl thíckened (about 2 mínutes) (Skíp íf usíng regular egg). After 2 mínutes, whísk ín mílk, maple syrup, coconut oíl, vanílla, bakíng powder, cínnamon, salt and fold ín the oats.
ALMOND BUTTER BANANA:
- Stír ín almond butter and mashed banana.
- Dívíde batter evenly ínto prepared muffín tín or sílícone muffín líners. Top each servíng wíth slíced bananas.
- Bake ín preheated oven for 18-25 mínutes, or untíl set.
APPLE CíNNAMON
- Stír ín the addítíonal 1/4 teaspoon of cínnamon, applesauce, and chopped apples.
- Dívíde batter evenly ínto prepared muffín tín or sílícone muffín líners. Top wíth more slíced apples, íf desíred.
- Bake ín preheated oven for 18-25 mínutes, or untíl set.
CARROT CAKE
- Stír ín applesauce, nutmeg, carrots and coconut. Fold ín raísíns and nuts.
- Dívíde batter evenly ínto prepared muffín tín or sílícone muffín líners. Sprínkle wíth addítíonal coconut, raísíns and pecans, íf desíred.
- Bake ín preheated oven for 18-23 mínutes, or untíl set.
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