Ingredients
Dry Ingredients:
- 2 cups rolled oats (certified gluten-free)
- 1/4 cup oat flour (or grind up extra oats)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Wet Ingredients:
- 1 cup unsweetened plant-based milk (almond, oat, soy, etc.)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup (or other liquid sweetener)
- 1/4 cup almond butter (or other nut/seed butter)
- 1 ripe banana, mashed
- 2 tbsp ground flax seeds + 6 tbsp water (“flax eggs”)
- 1 tsp vanilla extract
Optional Add-ins:
- 1/2 cup chopped nuts
- 1/2 cup berries (fresh or frozen)
- 1/4 cup chocolate chips (vegan)
- Dried fruit, coconut flakes, etc.
Instructions
- Prepare the flax eggs: Combine ground flaxseed and water in a small bowl. Let sit for 10 minutes to thicken.
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin generously. You can use liners, but greasing ensures easy removal.
- Mix dry ingredients: In a large bowl, combine oats, oat flour, baking powder, cinnamon, and salt.
- Mix wet ingredients: In a separate bowl, whisk together plant-based milk, applesauce, maple syrup, almond butter, mashed banana, flax eggs, and vanilla extract.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
- Add mix-ins: Gently fold in any desired nuts, berries, chocolate chips, or other add-ins.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling them almost to the top.
- Bake: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the oatmeal cups cool in the muffin tin for about 10 minutes before removing. Serve warm, at room temperature, or cold with your favorite toppings.
Tips & Variations
- Choose your mix-ins: The flavor possibilities are endless! Try blueberries, raspberries, chopped apples, chopped nuts, pumpkin puree… experiment!
- Spice it up: Add a pinch of nutmeg, ginger, or cardamom for some extra warmth.
- Make ahead: Prepare the batter the night before and bake in the morning for a quick, healthy breakfast.
- Storage: Store baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage.
