Baked Oatmeal Cups 4-Ways

Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free. #Beans #Chickpeas #cookiedough #baked

Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free. #Beans #Chickpeas #cookiedough #baked

Oatmeal cups are very similar to muffins. The main difference is that oatmeal cups are flourless because you’re just using oats and they have more liquid added to the batter. In addition, muffins (especially bakery-style muffins) often have a lot of processed flour and sugar, but oatmeal cups are made with the same healthy ingredients you’d would put into a bowl of oatmeal! Huge win!

You sure can! Like I said, I love to make a bunch of oatmeal cups and then freeze any I don’t plan on eating that week. I usually put them in a ziplock bag made specifically for the freezer. When you’re ready to eat them, I recommend taking them out the night before and putting them in the fridge to thaw. In the morning (or whenever you’re ready to eat, pop them in the microwave or toaster oven if you prefer to eat them warm! If you forget to thaw the oatmeal cups, you can reheat it from frozen, it will just take a little longer.

Baked Oatmeal Cups 4-Ways , By Cook Health Coverage .

Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free. #Beans #Chickpeas #cookiedough #baked

Total time: 45 minutes
Servings: 12 Servings

Ingredients :

• 3 cups old-fashioned rolled oats (affiliate link)
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 1/2 cups milk (I use unsweetened vanilla almond milk)
• 1/4 cup maple syrup
• 2 Tablespoons ground flaxseed (see subs below)
• 1 teaspoon vanilla extract
• 2 Tablespoons peanut butter
• 2 mashed bananas (about 1/2 cup)
• 1/4 cup mini chocolate chips, divided (dairy-free, if needed)
• 1/2 teaspoon cinnamon (1 teaspoon total)
• 2 Tablespoons almond butter
• 1/2 cup applesauce
• 1/4 cup diced apple, divided
• 1/2 cup applesauce
• 2 Tablespoons almond butter
• 1/4 cup blueberries, divided
• 2 Tablespoons sliced almonds, divided
• 3 Tablespoons peanut butter
• 2 mashed bananas (about 1/2 cup)
• banana slices, for topping (optional)

Instructions :

• Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners (affiliate link). Paper liners work too. Spray liners 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, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you’re making.
• Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.
• Pour wet ingredients into the large bowl with the dry ingredients.
• Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
• Bake 30-35 minutes or until the center 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 ground flaxseed and almond milk.
• Pour wet ingredients into the large bowl with the dry ingredients.
• Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
• Bake 30-35 minutes or until the center 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 the ground flaxseed and almond milk.
• Pour wet ingredients into the large bowl with the dry ingredients.
• Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
• Bake 30-35 minutes or until the center 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 the ground flaxseed and almond milk.
• Pour wet ingredients into the large bowl with the dry ingredients.
• Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
• Bake 30-35 minutes or until the center 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.