Chocolate Chunk Baked Oatmeal Cups
Prep these baked oatmeal cups and store them in the fridge or freezer for an easy, delicious and super healthy breakfast! Vegan + Gluten-Free.
Servings 12 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.