Baked Oatmeal Cups
Ingredients
Oat Batter (Base Batter)
-
3
cups
gluten free old-fashioned rolled oats
-
¼
cup
raw sugar or sugar substitute
-
¼
cup
unsweetened shredded coconut
-
1
teaspoon
baking powder
-
½
teaspoon
kosher salt
-
pinch
cinnamon (optional)
-
⅓ to ½
cup
mashed banana
-
1 ¼
cups
non-dairy milk
-
2 to 3
tablespoons
lemon juice
-
2
large
eggs or flax eggs
Flavor Variations
-
1 to 1 ¼
cups
prepared oat batter
-
1 to 2
teaspoons
chai tea/latte spice mix
-
¼ to ⅓
cup
slivered almonds
-
2
teaspoons
honey or maple syrup
-
¼
teaspoon
almond extract (optional)
-
¼
cup
dark chocolate chips
-
1
heaping tablespoon
peanut butter or nut butter of choice
-
3 to 4
tablespoons
plant based chocolate protein powder
-
1
tablespoon
honey or maple syrup (optional)
-
¼
cup
slivered almonds or unsweetened coconut flakes
-
½
tablespoon
grated orange or lemon zest
-
¼
cup
berries of choice
-
1
tablespoon
honey or maple syrup (optional)
Instructions
- Preheat the oven to 350°F and coat a muffin pan with non-stick spray.
- Mix the non-dairy milk and lemon juice in a measuring cup and let sit for 5 minutes.
- In a large bowl, whisk together oats, sugar, coconut, baking powder, salt, and cinnamon.
- Add mashed banana, milk mixture, and fold in eggs until combined.
- Divide the batter into bowls and add desired flavorings, mixing well.
- Scoop about ⅓ cup of flavored batter into each muffin cup and top if desired.
- Bake until a toothpick comes out clean, about 25-35 minutes depending on egg type used.
- Cool in the pan for 10-15 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12-13
Calories
121
Total fat
1g
Total carbohydrates
20.8g
Total protein
3.8g
Sodium
77.4mg
Cholesterol
28.6mg
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