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.
As you likely know from my innumerable cereal plans… I’m a BIG enthusiast of oats. I love for the time being oats, steel cut oats, moderate cooker oats, heated cereal, alllll the oats! Today, I needed to zero in on heated cereal cups! I’ve posted about prepared oats cups prior to sharing this unique formula for banana cereal cups and these pumpkin oats cups, however I needed to assemble a full post about heated oats cups since they’re quite exceptional and ideal for supper prep. Here’s the reason:
- You can make one major bunch and save them in your refrigerator for a week or cooler for as long as 3 months.
- They’re pre-distributed so there’s underlying part control.
- They’re overly simple to warm in the stove, toaster or microwave.
- They’re very versatile so you can take then in a hurry.
- The flavor blends are perpetual also known as you can change things up week to week so you don’t get exhausted.
Oats cups are very much like biscuits. The principle distinction is that cereal cups are flourless in light of the fact that you’re simply utilizing oats and they have more fluid added to the player. Moreover, biscuits (particularly bread kitchen style biscuits) frequently have a ton of prepared flour and sugar, however oats cups are made with similar sound fixings you’d would place into a bowl of cereal! Tremendous win!
To make these oats cups, you just blend your dry fixings in a single bowl and your wet fixings in another. Consolidate the two steadily and afterward put the hitter into biscuit cups. Prepare 30-35 minutes at 350°F and presto… you have heated oats cups for the week.
You can absolutely utilize a lubed biscuit tin, however energetically suggest putting resources into silicone liners on the grounds that the oats cups will pop right out (no squandered cereal) and they are too simple to clean!
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.
INGREDIENTS
Oatmeal Cups Base
- 3 cups old-fashioned rolled oats
- 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
Chocolate Chip
- 2 Tablespoons peanut butter
- 2 mashed bananas (about 1/2 cup)
- 1/4 cup mini chocolate chips, divided (dairy-free, if needed)
Apple Cinnamon
- 1/2 teaspoon cinnamon (1 teaspoon total)
- 2 Tablespoons almond butter
- 1/2 cup applesauce
- 1/4 cup diced apple, divided
Blueberry Almond
- 1/2 cup applesauce
- 2 Tablespoons almond butter
- 1/4 cup blueberries, divided
- 2 Tablespoons sliced almonds, divided
Peanut Butter Banana
- 3 Tablespoons peanut butter
- 2 mashed bananas (about 1/2 cup)
- banana slices, for topping (optional).
INSTRUCTIONS
Oatmeal Base
- Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. 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.
Chocolate Chip
- 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.
Apple Cinnamon
- 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.
Blueberry Almond
- 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.
Peanut Butter Banana
- 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.
