Description
Learn how to make delicious and convenient Baked Oats Cups that are perfect for a quick and nutritious breakfast on our cooking website.
Ingredients
- – 3 cups (720 ml) old fashioned rolled oats
- – 1/2 teaspoon (3 ml) cinnamon
- – 1 teaspoon (5 ml) baking powder
- – 1/2 teaspoon (3 ml) sea salt
- – 1 1/2 cups (360 ml) milk, I use unsweetened vanilla almond milk
- – 1/4 cup (60 ml) maple syrup
- – 2 Tablespoons (30 ml) ground flaxseed, see subs below
- – 1 teaspoon (5 ml) vanilla extract
- – 2 Tablespoons (30 ml) almond butter
- – 2 mashed bananas, about 1/2 cup (120 ml)
- – 1/4 cup (60 ml) mini chocolate chips, divided (dairy-free, if needed)
- – 1/2 teaspoon (3 ml) cinnamon, 1 teaspoon (5 ml) total
- – 1/2 cup (120 ml) applesauce
- – 1/4 cup (60 ml) diced apple, divided
- – 1/2 cup (120 ml) applesauce
- – 1/4 cup (60 ml) blueberries, divided
- – 2 Tablespoons (30 ml) sliced almonds, divided
- – 3 Tablespoons (45 ml) almond butter
- – 2 mashed bananas, about 1/2 cup (120 ml)
- – banana slices, for topping (optional)
Instructions
- Set your oven to 350°F and prepare a 12-cup muffin pan by lining it with silicone or paper liners, then apply non-stick spray.
- Combine the oats, cinnamon, baking powder, and sea salt in a large mixing bowl.
- In a separate bowl, blend the almond milk, maple syrup, ground flaxseed, and vanilla extract. Let this sit for about 5 minutes before incorporating the rest of the liquid components, which will depend on the oatmeal cup variety you’re preparing.
- Introduce almond butter, the mashed bananas, and a portion of the chocolate chips to the bowl containing the flaxseed mixture.
- Merge the wet mixture with the dry mixture in the large bowl.
- Distribute the combined mixture evenly into the lined muffin pan and sprinkle the remaining chocolate chips on top of each portion.
- Bake for 30-35 minutes until the centers are firm and a toothpick inserted comes out clean. Let the cups cool before moving them to a storage container to refrigerate or freeze.
- Add additional cinnamon, almond butter, applesauce, and some diced apples to the bowl with the flaxseed mixture.
- Combine the wet and dry mixtures.
- Evenly fill the muffin pan with the batter and sprinkle the rest of the diced apples on top.
- Bake for 30-35 minutes until centers are firm and a toothpick comes out clean. Let cool before storing.
- Mix almond butter, applesauce, almonds, and a portion of the blueberries into the flaxseed mixture.
- Combine with the dry ingredients.
- Fill each lined muffin cup with the mixture and sprinkle with remaining blueberries and almonds.
- Bake for 30-35 minutes until centers are firm and a toothpick test is successful. Cool before storing.
- Incorporate almond butter and mashed bananas into the flaxseed mixture.
- Combine with dry ingredients in the large bowl.
- Fill muffin liners evenly and, if desired, garnish with banana slices.
- Bake for 30-35 minutes until centers are firm and a toothpick comes out clean. Cool before storing.
Notes
- For a nut-free option, use non-dairy milk and sunflower seed butter instead of almond milk and almond butter.
- Experiment with raspberries or peaches for a unique twist on the flavor profile.
- Increase sweetness by adding more maple syrup or a touch of honey if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 8g
- Protein: 5g
Keywords: baked oatmeal cups, banana chocolate chip, almond butter apple, blueberry almond muffins, peanut butter banana
