Baked Oatmeal Cups
Baked Oatmeal Cups are a nutritious and customizable breakfast option, perfect for meal prep and busy mornings, offering four delicious variations.
Ingredients
Oatmeal Base
- 3 cups old fashioned rolled oats
- ½ teaspoon cinnamon Total cinnamon used is 1 teaspoon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ cups milk (unsweetened vanilla almond milk) You can substitute with any milk
- ¼ cup maple syrup Adjust sweetness to taste
- 2 Tablespoons ground flaxseed Can be substituted
- 1 teaspoon vanilla extract
- 2 Tablespoons peanut butter Substitute with your preferred nut butter
- 2 mashed bananas (about 1/2 cup)
Chocolate Chip Variation
- ¼ cup mini chocolate chips Divided into two portions
Apple Cinnamon Variation
- ½ cup applesauce
- 2 Tablespoons almond butter
- ¼ cup diced apple Divided into two portions
Blueberry Almond Variation
- ¼ cup blueberries Divided into two portions
- 2 Tablespoons sliced almonds Divided into two portions
Peanut Butter Banana Variation
- 3 Tablespoons peanut butter For this variation
- 2 mashed bananas (about 1/2 cup) Add remaining mini chocolate chips as well
Toppings
- banana slices Optional topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the rolled oats, cinnamon, baking powder, and sea salt.
Chocolate Chip Filling
- Add the milk, maple syrup, flaxseed, vanilla extract, peanut butter, and mashed bananas to the dry ingredients. Stir well to combine.
- Fold in half of the mini chocolate chips.
Apple Cinnamon Filling
- In a separate bowl, mix the applesauce, almond butter, and diced apple.
- Combine this mixture with the original oat mixture. Fold in the remaining diced apple and add the remaining cinnamon.
Blueberry Almond Filling
- Prepare the base again by mixing oats and dry ingredients.
- Add the milk, maple syrup, flaxseed, vanilla, and almond butter. Gently fold in blueberries and half of the sliced almonds.
Peanut Butter Banana Filling
- Use the initial oat mixture and add all peanut butter, bananas, and the remaining mini chocolate chips. Mix well.
Baking
- Pour the mixtures into greased muffin tins, filling them about 2/3 full.
- Bake for 20-25 minutes until golden brown.
Notes
These cups can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months. Reheat in the microwave or oven.