baked oatmeal cups

Oats baked with fruit to make little hand held breakfast bites or a healthy kids' snacks. Great for blw (baby-led weaning).

Baked Oatmeal Cups

Ripe bananas, mashed

(2 cups) Rolled oats

egg ((beaten))

(3/4 cup) Milk ((of choice))

tsp Vanilla extract ((optional))

(1 1/4 cup) Frozen Mixed Berries

tsp Coconut oil ((or butter) for greasing.)

Pre heat oven to 180c / 350F / Gas 4

In a large mixing bowl add the mashed bananas and oats, stir until combined

Add the milk, egg &amp; vanilla and stir until fully combined.

Add the berries and stir until evenly distributed through the mixture. I like to break up some of the bigger berries through the mixture.

Grease muffin tray using the oil (or use a silicon tray) and divide the mixture between the 24 cup sections (mini tray)

Bake until cooked through (a cocktail stick should come out clean) approx. 18 mins if using a mini muffin tray or approx. 25 min if using a standard tray.

https://embed.mediavine.com/videos/tnz6btiqzmomtmljpx5j

Oatmeal cooked in mini muffin trays making a great handheld breakfast or snack. Great for kids and babies.

Healthy banana zucchini oatmeal cups made with banana, fresh zucchini, and dark chocolate chips. These gluten free oatmeal cups are the perfect healthy breakfast, snack, or treat.

Banana Zucchini Oatmeal Cups

banana

eggs

milk

nut butter (almond, cashew, and peanut butter all work well)

maple syrup or honey

vanilla extract

gluten free rolled oats

baking powder

cinnamon

zucchini,

chocolate chips (plus more for the top)

sea salt (optional)

In a mixing bowl, whisk together the mashed banana, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.

Add the gluten free rolled oats, baking powder, sea salt, and cinnamon to the mixing bowl and stir until well combined.

Fold in the chocolate chips and shredded zucchini.

Next, evenly divide the oatmeal cup mixture among a lined or greased muffin tin. Bake at 350 degrees for 25-30 minutes until set. Remove the oatmeal cups from the oven and let cool slightly before serving.

These are awesome! So easy to make, delicious and never dry, and so healthy. Highly recommend!

I ADORE this recipe. I make a batch and keep them on hand for a super healthy, delicious, filling snack.

These baked oatmeal cups are a grab and go breakfast made with oats, milk, brown sugar and eggs. Top your oatmeal muffins with maple syrup and fresh fruit for a wholesome and filling meal!

old fashioned oats

brown sugar

applesauce

butter (melted)

cooking spray

maple syrup and berries

Preheat the oven to 350 degrees F. Coat the wells of a 12 cup muffin tin with cooking spray.

Add the oats, baking powder, cinnamon, brown sugar, applesauce, milk, eggs, butter and vanilla extract to a large bowl.

Stir until well blended.

Spoon the oatmeal mixture into the prepared muffin tin.

Bake for 20-25 minutes or until golden brown. Cool in the tin for 5 minutes, then transfer to a baking rack to cool.

Serve, topped with maple syrup and berries if desired.

Full of whole grains and sweetened naturally with fruit, these two different flavors of Vegan Baked Oatmeal Cups are a healthy and fun way to start your morning!

Vegan Baked Oatmeal Cups (2 Flavors!)

non-dairy milk

flaxseed

sea salt

oats

chocolate chips

almond butter

coconut sugar

Preheat your oven to 350F/180C and grease a...

Preheat your oven to 350F/180C and grease a standard size muffin pan with cooking spray. Set it aside.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the almond milk, fruit puree, ground flaxseed, baking powder, cinnamon and salt until combined.

Next, stir in the old-fashioned rolled oats. For...

Next, stir in the old-fashioned rolled oats. For the chunky monkey cups you’ll also fold in the chocolate chips and walnuts.

If you’re making the cinnamon roll baked oatmeal...

If you’re making the cinnamon roll baked oatmeal cups, prepare the cinnamon swirl in a separate bowl by stirring together the almond butter, coconut sugar and cinnamon until smooth.

Divide the batter equally among the muffin cups....

Divide the batter equally among the muffin cups. For the cinnamon roll oatmeal cups, fill each muffin cup half way up with the batter before adding a teaspoon of the cinnamon swirl “paste.” Use damp fingers to spread the paste out into an even layer before topping each cup with the remaining oatmeal batter.

Bake the oatmeal cups for about 25 minutes...

Bake the oatmeal cups for about 25 minutes or until set. Allow the cups to cool for 10 minutes in the pan before removing them to a wire rack to cool completely.

Bake a batch of these soft and chewy Banana Protein Baked Oatmeal Bars with all the sweet flavor of protein bar without fat or added sugar! The perfect high protein breakfast, snack or post workout meal.

Banana Protein Baked Oatmeal Bars

Ripe Banana (½ cup Mashed, 120 grams)

Almond Milk (or other)

Egg Whites

½ tsp Vanilla Extract (if protein powder is not Vanilla)

Rolled Oats (about 112 grams)

1½ scoop Protein Powder (about ½ cup, 45 grams)

tsp Baking Powder

½ tsp Cinnamon (Ground)

Preheat oven to 350°F, and grease and line a 7" x 5" oven-safe dish or loaf pan with parchment paper.

In a large bowl, whisk mashed banana, almond milk, egg whites and vanilla.

In a medium bowl mix together oats, protein powder, baking powder, cinnamon and salt.

Add dry ingredients to wet, and whisk lightly to combine.

Pour mixture into prepared dish and flatten with back of a spoon or spatula.

Bake for 25 minutes until center is set.

Let cool for about 10-15 minutes before removing from pan.

Cool completely, slice, and enjoy!

These healthy Baked Oatmeal Cups are a quick-fix breakfast you can make ahead of time and grab on the go! There are more than 10 different flavors to choose from, and each one is super tasty and easy to make. Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Baked Oatmeal Cups - 10 Ways!

almond milk (or any other milk)

maple syrup

coconut oil OR any neutral oil

gluten-free old-fashioned rolled oats

ground cinnamon ((total of 1 teaspoon of cinnamon))

apple (peeled, cored & diced (about 1 cup))

apple slices (for garnish, optional)

banana (mashed)

banana (sliced, for garnish)

nutmeg

carrots

coconut (I used unsweetened)

Tablespoons raisins

pecans

chocolate chunks (dark, semi-sweet or dairy free)

honey

walnuts (chopped (plus more for topping))

juice & zest lemon

almond extract

Tablespoon poppyseeds (toasted if possible)

Tablespoons sliced almonds (plus more for topping if desired)

pineapple (chopped)

shredded coconut (plus more for topping if desired)

Tablespoons canned pure pumpkin (not pumpkin pie filling)

pumpkin seeds (pepitas)

cranberries (or raisins)

raspberries

Tablespoons roughly chopped freeze-dried raspberries,

dark chocolate chips

strawberries (chopped (plus more for topping))

Tablespoons freeze-dried strawberries (optional) (chopped (plus more for topping))

unsweetened coconut flakes

almond flour OR almond meal

tsp gluten free baking powder

flaxseeds

almond milk (, (can sub with any milk you have))

unsweetened applesauce (, (can sub with 1 large egg if not vegan))

Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone muffin liners. Set aside.

In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon, salt and fold in the oats.

Oatmeal Cup Base

Stir in the additional 1/4 teaspoon of cinnamon, applesauce, and chopped apples.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more sliced apples, if desired.

Bake in preheated oven for 18-25 minutes, or until set.

Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Apple Cinnamon

Stir in almond butter and mashed banana.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas.

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Banana Almond Butter

Stir in applesauce, nutmeg, carrots,&nbsp;and coconut. Fold in raisins and nuts.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional coconut, raisins, and pecans, if desired.

Bake in preheated oven for 18-23 minutes, or until set.

Carrot Cake

Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.

Chocolate Chunk

Stir in the honey (leave out the maple syrup from the base recipe) and nuts.

Divide batter evenly into prepared muffin tin or silicone muffin liners.

Sprinkle additional chopped nuts on top.

Bake in preheated oven for 17-23 minutes, or until set.

Honey Nut

Stir in the lemon juice, lemon zest, almond extract and poppy seeds.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press tops with sliced almonds.

Lemon Almond Poppyseed

Stir in the pineapple and shredded coconut.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle tops with coconut chips, if desired. (optional).

Bake in preheated oven for 17-23 minutes, or until set.&nbsp;

Pineapple Coconut

Stir in canned pumpkin, pumpkin seeds,&nbsp;and cranberries.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional pumpkin seeds and cranberries on top, if desired.

Bake in preheated oven for 20-25 minutes, or until set.

Pumpkin Cranberry

Stir in chopped fresh raspberries, freeze-dried raspberries,&nbsp;and chocolate chips.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chips and freeze-dried raspberries, if desired.

Raspberry Chocolate

Stir in chopped strawberries and freeze-dried strawberries.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more freeze-dried strawberry slices, if desired.

Allow to cool in the pan for 10 minutes before removing from tin.Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Strawberry

Preheat oven to 350 F and lightly grease the inside of an 8X8 baking pan or line a 12 cup muffin tin with silicone liners. Set aside.

In a large bowl, add all the ingredients and mix until combined. Gently stir in berries. Add more milk, as needed if batter seems too dry.

Transfer to 8x8 baking pan or divide evenly into silicone lined muffin cups. Top with more berries, if desired.

Bake in preheated oven for 28-30 minutes, or until oatmeal is set. Allow to cool in pan for at least 20 minutes to allow oatmeal to set. Serve warm with more milk or toppings of choice.

Grain-Free &amp; Paleo Baked N&#039;Oatmeal

https://www.youtube.com/watch?v=bhCzwmTbJjQ

These healthy Baked Oatmeal Cups are a quick-fix breakfast you can make ahead of time and grab on the go! There are more than 10 different flavors to choose from, and each one is super tasty and easy to make. Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Get The Full Recipe Here with 10 Different Options:
https://lifemadesweeter.com/baked-oatmeal-cups-8-ways/

Ingredients
OATMEAL CUP BASE: use this for all the oatmeal cups (EXCEPT GRAIN-FREE VERSION) + the ingredients listed for the flavor you are making

1 1/2 cups unsweetened almond milk or any other milk
2 large eggs, (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
1/2 cup maple syrup OR any liquid sweetener
4 teaspoons melted coconut oil OR canola oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
3 1/2 cups old-fashioned rolled oats , gluten-free as needed

STRAWBERRY:
1/3 cup chopped fresh strawberries chopped (plus more for topping)
2 Tablespoons freeze-dried strawberries (optional) chopped (plus more for topping)

CARROT CAKE:
1/4 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/3 cup shredded carrots
1/4 cup shredded coconut (I used unsweetened)
2 Tablespoons raisins
1-2 Tablespoons chopped pecans or walnuts

LEMON ALMOND POPPYSEED:
juice & zest from 1 lemon
1/2 teaspoon almond extract
1 Tablespoon poppyseeds toasted if possible
2 Tablespoons sliced almonds plus more for topping if desired

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#glutenfree #refinedsugarfree #mealprep

How To Make Baked Oatmeal Cups - 4 Ways

Baked oatmeal cups: dairy-free, gluten-free, egg-free, and portable! An easy grab-n-go breakfast made with healthy ingredients.

old fashioned rolled oats ((260 grams))

tsp baking powder

tsp salt

applesauce ((212 grams))

honey ((100 grams))

tsp pure vanilla extract

TB coconut oil

add-ins ((see note below for options))

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

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

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

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).

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. 

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

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.

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.

Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free.

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