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Healthy Baked Oatmeal Cups 4-Ways For Breakfast #healthybreakfast #breakfast #oatmeal

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. #healthybreakfast #breakfast #oatmeal

Healthy Baked Oatmeal Cups 4-Ways For Breakfast #healthybreakfast #breakfast #oatmeal

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. #healthybreakfast #breakfast #oatmeal

Ingredients:
Oatmeal Cups Base:
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 cups milk (I use unsweetened vanilla almond milk)
1/4 cup maple syrup
3 cups old-fashioned rolled oats (affiliate link)
2 Tablespoons ground flaxseed (see subs below)
1 teaspoon vanilla extract
Chocolate Chip:
2 mashed bananas (about 1/2 cup)
2 Tablespoons peanut butter
1/4 cup mini chocolate chips, divided (dairy-free, if needed)
Apple Cinnamon:
1/2 cup applesauce
1/4 cup diced apple, divided
1/2 teaspoon cinnamon (1 teaspoon total)
2 Tablespoons almond butter
Blueberry Almond:
1/4 cup blueberries, divided
2 Tablespoons sliced almonds, divided
1/2 cup applesauce
2 Tablespoons almond butter
Peanut Butter Banana:
2 mashed bananas (about 1/2 cup)
3 Tablespoons peanut butter
banana slices, for topping (optional)

Instructions:
Oatmeal Base:

  1. Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners (affiliate link). Paper liners work too. Spray liners with non-stick spray.
  2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
  3. 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 :

  1. Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
  4. 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:

  1. Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
  4. 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:

  1. Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
  4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to ool before transferring to a storage container and placing them in the fridge or freezer.

Peanut Butter Banana:

  1. Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
  4. 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.

NOTES:

  • Flaxseed substitutions: 2 Tablespoons of chia seeds or 2 eggs or 1/3 cup egg whites
  • Honey can be subbed for maple syrup
  • For storage: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months). For freezing, I usually put them in a ziplock bag made specifically for the freezer.
  • To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.


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