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baked oatmeal cups

Baked Oatmeal Cups

Aug 29,2016

Let’s face it, we don’t always have time for a relaxing, sit down breakfast. I am more than familiar with the crazy busy, run-out-the-door mornings. For those days, a quick grab-and-go breakfast, that you don’t get from a drive-thru, definitely comes in handy.

These healthy Baked Oatmeal Cups can be made in advance and are easy to take with you for when you’re on-the-go. Of course, they’re also perfect at home with some yummy coconut yogurt and berries. Enjoy them for breakfast or as a snack. They are gluten- & dairy-free and are a good source of blood-sugar balancing protein, fibre, and cinnamon. Did I mention, they’re also perfect for the kiddos in your life! 😉



Baked Oatmeal Cups
Makes 6

1 1/4 cup gluten-free rolled oats
1/4 cup trail mix (e.g. use a combo of nuts, seed, chocolate chips, and/or coconut; dried fruit could work too)
1/2 cup applesauce
1/4 cup + splash (if needed) non-dairy milk
1 egg, whisked (*haven’t tried it but you can use a flax egg to keep them vegan)
1 tbsp pure maple syrup (or unpasteurized honey)
1/2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp ceylon cinnamon
1/8 tsp sea salt

In a small bowl, combine oats, nut/seed mixture, baking powder, cinnamon and salt. In another bowl, combine applesauce, milk, egg, maple syrup, and vanilla. Add the dry ingredients to the wet and mix well. Add a splash of milk if you find it too thick. Preheat oven to 350F. Line a muffin tray (or grease with coconut oil) and spoon mixture evenly into 6 muffin cups. Place in the oven and bake for 20-22 minutes. Remove and let cool at least 5 minutes. Enjoy alone or with some nut butter or yogurt and fresh fruit.