Baked Oatmeal Cups {5 Ways}
Take the hassle out of weekday breakfasts with these delicious meal prep Baked Oatmeal Cups! Try these 5 different flavour variations.
Servings: 6 servings
Calories: 235kcal
Ingredients
Oatmeal cups base
- 2 1/2 cups rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut oil
- 2 cups almond or coconut milk
- 2 eggs
- 1/4 cup maple syrup `
- 1 tbsp vanilla
Strawberry
- 1 cup sliced strawberries
Pumpkin
- 1/3 cup pumpkin puree
Blueberry banana
- 1/2 cup frozen blueberries
- 1 banana, mashed
Mango coconut
- 1 cup mango, diced
- 1/4 cup unsweetened shredded coconut
Apple cinnamon
- 1 granny smith apple, peeled & diced
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 F.
- In a large bowl, mix together rolled oats, baking powder and salt. In another large bowl, mix together melted coconut oil, almond/coconut milk, eggs, maple syrup and vanilla. Fold wet ingredients into dry ingredients, then mix in add-ins of choice.
- Line muffin tins with cupcake liners or spray with non-stick spray. Divide oatmeal mixture among cups, making sure to balance the wet and dry ingredients evenly.
- Bake in oven for 40 minutes. Leftovers will keep in the fridge up to 5 days.
Video
Notes
NOTE: Recipe makes 12 cups, and nutritional info is for a serving of 2 cups.
Use a natural sweetener in your baked oatmeal like honey, stevia, mashed banana, applesauce or dates.
Try different add-ins like grated zucchini, chocolate chips, nuts and more.
Store your oat cups in the fridge for up to 5 days. Eat them cold or microwave them for 1-2 minutes.
Freeze this recipe for up to 3 months. Reheat in the microwave for 3-4 minutes until warm.
Nutrition
Calories: 235kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 231mg | Potassium: 270mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2195IU | Vitamin C: 0.6mg | Calcium: 186mg | Iron: 1.7mg