Easy Baked Oatmeal Cups Recipe
Start your day right with these delicious and customizable Easy Baked Oatmeal Cups!
Servings: 12 servings
Ingredients
- 1 serving egg replacer (such as _1eggor)
- 1 cup milk (any kind; I used almond milk)
- 1 cup mashed bananas (I used 1 medium banana)
- 1 tablespoon nut butter (any kind; I used almond)
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1.5 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup dried fruit (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Lightly grease a muffin tin or line it with muffin liners to prevent sticking.
- In a mixing bowl, combine the egg replacer with the milk, mashed bananas, nut butter, melted coconut oil, and vanilla extract. Stir until well incorporated.
- In another bowl, mix together the oats, baking powder, ground cinnamon, and salt, ensuring there are no lumps.
- Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix.
- Fold in any optional ingredients like chopped nuts, dried fruit, or mini chocolate chips.
- Scoop the mixture into the prepared muffin tin, filling each cup about ¾ full. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the oatmeal cups to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later!
Equipment
- Muffin Tin
- Mixing Bowl
- Spoon or spatula
- Measuring cups and spoons
Notes
- These oatmeal cups are great for meal prep and can be stored in the refrigerator for up to 5 days.
- Freeze for up to 3 months and reheat in the microwave for a quick breakfast.
- Experiment with different mix-ins like fresh fruits or spices for variety.