Step 1

Preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 2

In a large mixing bowl, stir together the dry ingredients: oats, cinnamon, baking powder, and salt.

Step 3

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil.

Step 4

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of add-ins of choice (see note below for options).

Step 5

Divide the oatmeal mixture evenly among the muffin cups. I use an ice cream scooper and gently press the mixture down in the muffin cup with my fingers.

Step 6

Bake for 20-25 minutes, until the centers are firm to the touch.

Step 7

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly.

Step 8

Enjoy the baked oatmeal cups within a few days (stored in the fridge) or store in the freezer for up to 3 months. Check out my favorite food storage containers here.