Baked Oatmeal Cups

These vanilla cinnamon-baked oatmeal cups are the perfect way to start your morning. They are a great meal prep basketball and can be frozen and quickly reheated for a portable on-the-go breakfast.

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Prep Time 8

Cook Time 35

Resting Time 7

Total Time 50

Course Breakfast, Snack

Cuisine American

Servings oatmeal cups

Calories 224 kcal

Equipment

mixing bowls
Muffin Pan
Silicone Liners
Whisk

Ingredients

3 cups steel-cut oats (Rolled or Old-Fashioned work too)
1 tsp cinnamon
1 tsp baking powder
1¼ tsp vanilla
1 ½ almond milk
¼ cup maple syrup
½ cup applesauce
2 tbsp chia seeds
2 tbsp almond butter
1 pinch of sea salt (or a couple of twists of vanilla salt from our Vanilla Salt Grinder)
1/2 cup chocolate chips (optional, see variation notes)

Instructions

Preheat the oven to 350 °F
Line a muffin pan with silicone liners. Lightly coat liners with coconut oil to prevent sticking.
In a large bowl, add milk, vanilla, chia seeds, and maple syrup. Whisk well, then allow to sit for 6 to 7 minutes
1¼ tsp vanilla, 2 tbsp chia seeds, ¼ cup maple syrup
Combine oats, cinnamon, baking powder, and sea salt in a separate bowl.
3 cups steel-cut oats, 1 tsp cinnamon, 1 tsp baking powder, 1 pinch of sea salt
Add almond butter and apple sauce to wet ingredients and whisk well.
½ cup applesauce, 2 tbsp almond butter
Combine wet and dry bowls.
Scoop evenly into the muffin pan and bake for 28-35 minutes until a toothpick comes out clean. Allow the cups to cool inside the pan.
Serve within two days or freeze in a freezer-safe Ziploc bag. To serve after freezing, wrap each oatmeal cup in a slightly moist paper towel, and microwave for 1-2 minutes, checking every 30 seconds.