baked oatmeal cups

If you’ve never had baked oatmeal cups, get ready to have your mind blown. A quick, easy, and portable breakfast or snack, these tender oatmeal cups can be adapted to suit all your eaters. Try one of our suggested add-in options, or come up with flavor combinations of your own. The sky’s the limit!

Yield 12 muffins
Prep Time 10 minutes
Cook Time 25 minutes
80:20

2 eggs

1½ cups unsweetened nut milk

½ cup unsweetened applesauce

¼ cup almond butter

¼ cup maple syrup (or Lakanto Classic Monkfruit Sweetener)

1 tsp pure vanilla extract

3 cups gluten-free oats

1 tsp baking powder

1 tsp ground cinnamon

½ tsp Himalayan pink salt

1 cup add-ins (see options)

Add-in options

Dark chocolate chips and dried cherries

Chopped raw walnuts and shredded carrots

Pumpkin seeds and raisins

Shredded zucchini and chopped strawberries

1   Preheat the oven to 350°F, and grease a 12-cup muffin pan.

2   In a large bowl, combine the eggs, nut milk, applesauce, almond butter, maple syrup, and vanilla. Mix until smooth. Add the oats, baking powder, cinnamon, and salt. Stir until well combined.

3   Using a spatula, fold in your favorite add-ins. Divide batter evenly among the muffin cups. Bake for 25 minutes or until golden brown.

4   Cool in the pan for at least 5 minutes before removing. Use a butter knife to loosen each muffin and transfer to a wire rack to cool completely. Store in the refrigerator for up to 1 week.

tip

Oatmeal cups can be individually wrapped and frozen for up to 1 month. Defrost overnight in the refrigerator.