Meal Prep Baked Oatmeal Cups - 5 Ways
These Baked Oatmeal Cups are the perfect grab and go breakfast. Choose from 5 different variations, from mango coconut to apple cinnamon!
Servings: 6 servings
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
- 1 cup sliced strawberries
- 1/2 cup frozen blueberries
- 1 banana, mashed
- 1 cup mango, diced
- 1/4 cup unsweetened shredded coconut
- 1 granny smith apple, peeled & diced
- 1 tsp cinnamon
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.
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