Prep these baked oatmeal cups and store them in the fridge or freezer for an easy, delicious and super healthy breakfast! Vegan + Gluten-Free.
Preheat oven to 350F. Line a muffin tin with paper or sillicone baking cups.
In a small bowl, whisk together ground flaxseed and water to create your "flax eggs" (equivalent to 2 eggs). Set aside for 5 minutes.
Whisk together all dry ingredients except chocolate chunks in a large mixing bowl. Set aside.
In a medium mixing bowl, add combine flax "eggs" and all other wet ingredients. Whisk together. Then add combined wet ingredients to the dry ingredient bowl. Mix together until well-combined.
Add chocolate chunks (or whatever add-ins you like) to the mixture and combine. Portion the batter into your lined muffin tins.
Bake in the preheated oven for 30-35 minutes until golden brown and the centre of the oatmeal cups have set (a toothpick comes out clean). Allow oatmeal cups to cool before storing.