Prep these baked oatmeal cups and store them in the fridge or freezer for an easy, delicious and super healthy breakfast! PS – They’re vegan and gluten-free!
Step aside overnight oats, there’s a new breakfast sheriff in town! You guys know how much of a fan of oatmeal I am. From a warm, hearty bowl of oatmeal to my beloved overnight oats, there’s just something about oats that I love. For one, they’re super nutritious – packed with fibre, iron, magnesium and more. Oats are also super customizable and the flavours that you can pair with them are endless. Today I’m introducing a brand new oatmeal recipe – Baked Oatmeal Cups!
Why I Love This Recipe:
What I love about this recipe is that they’re super meal-prep friendly. You can make a batch at the start of the week and then store them throughout the week in the fridge – or even longer in the freezer – and just grab and go in the morning or whenever you’re hungry. They’re portable, super easy to reheat (either in the microwave, oven, or toaster oven) and they taste great!
How to Make Baked Oatmeal Cups:
Ever made muffins? The process is pretty well the same! Baked oatmeal cups are pretty similar to oatmeal muffins, however the oatmeal cups don’t contain any flour whatsoever and there’s more liquid added to the batter. Different from oatmeal muffins, this recipe is pretty much made with the same ingredients that you would use to make a bowl of oatmeal, which is pretty neat!
To make the oatmeal cups, you simply combine your dry ingredients and your wet ingredients separately. After this, you combine the two, throw in some chocolate chunks, portion into muffin tins and bake! Ta-da! You’ve got a healthy breakfast prepared for the entire week.
Storing The Oatmeal Cups:
As I mentioned, these baked oatmeal cups store really well. If you plan to eat them all up within the week, you can store them in an airtight container in the refrigerator. If you want to store them longer, I recommend freezing the oatmeal cups in a freezer bag or airtight container. If you do freeze them, you can either take one (or two) out the night before you plan to eat them, then warm them up in the morning if you like. You can also reheat them from frozen, this will just take a little longer!
Now for the best part – the recipe! If you’re not in the mood for chocolate, feel free to switch it out for another mix-in, like berries or nuts! Enjoy – and don’t forget to share a photo + tag me on Instagram if you make them!
Chocolate Chunk Baked Oatmeal Cups
- 3 cups large flake rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 cup non-dairy chocolate chunks or chocolate chips
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 medium ripe bananas
- 1/4 cup pure maple syrup
- 1 1/2 cups non-dairy milk
- 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.