oatmeal cups

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.

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

applesauce

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.

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

These baked oatmeal cups are the perfect make-ahead breakfast or snack. Made with creamy almond butter, maple syrup and mashed bananas, they are super chewy, delicious and satisfying!

Almond Butter Banana Baked Oatmeal Cups

½ cups old fashioned rolled oats

salt

¼ cups milk, (any variety)

bananas, (roughly 1 banana)

almond butter, (melted)

Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.

In a small bowl, whisk together the oats, baking powder, cinnamon and salt.

In a large bowl, whisk together the eggs, milk, bananas and maple syrup. Whisk in the melted almond butter. Whisk in the vanilla extract.

Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 12 muffin tins. Sprinkle on sliced almonds or mini chocolate chips if you’d like something on top.

Bake for 25 minutes, or until set and golden. Remove and serve with a drizzle of almond butter, nuts, seeds or your favorite jam.

Easy and clean make-ahead breakfast muffins with classic PB&amp;J flavors but no refined sugar or dairy

Almond Butter &amp; Berry Oatmeal Muffins

flax meal

almonds

almond butter (at room temperature)

milk (at room temperature)

blueberries

Spray a 12-count cupcake pan with non-stick oil. Set aside. Preheat oven to 350 degrees.

Place almond butter in microwave to warm it up and loosen the texture (about 30-45 seconds from room temperature).

Add rolled oats, flax meal, sliced almonds, cinnamon and sea salt to a large bowl and stir until combined.

Add warmed almond butter, milk, and maple syrup to bowl and stir until no dry pockets remain. Mix in blueberries.

Scoop about 1/2 cup of oatmeal mixture into each cavity of prepared cupcake pan. Lightly press mixture into each cavity so that the top of each oatmeal cup is smooth.

Bake for about 25 minutes or until tops are firm when pressed. Allow muffins to cool to room temperature in pan.

This meal prep friendly version of a classic oatmeal flavor pairing needs to be on next week’s menu plan: Baked Apple Cinnamon Oatmeal Cups. They are slightly sweet, filling, and with a smear of nut butter, the perfect no-cook breakfast. 

Meal Prep Friendly Baked Apple Cinnamon Oatmeal Cups

almond milk

granny smith apple, diced

In a large mixing bowl, add the oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Stir to combine. Add the almond milk, applesauce, maple syrup and vanilla extract. Mix well. Fold in the diced apple. 

Evenly divide the oatmeal mixture among 12 muffin cups that have been lightly greased with cooking spray. Top with extra apple pieces and a sprinkle of cinnamon if you like. Bake for 25 minutes, until golden brown and the oatmeal cups spring back when touched. 

Allow the oatmeal cups to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to a few months. 

This recipe is so delicious!! It makes me feel like it's fall even though it's 90 degrees... so so good!

Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are an easy, creamy breakfast full of fall flavor. They&#039;re perfect to make in advance for breakfast on-the-go!

Pumpkin Baked Oatmeal Cups

quick oats (organic preferred)

pumpkin

almond milk (or milk of your choice)

eggs (beaten)

pumpkin puree

sugar

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

greek yogurt

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350F.  Generously spray a standard 6-cup muffin tin with baking spray.

To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.

Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.

To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)

Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar.  Whisk to combine.

When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack.  Drizzle each with a little glaze and allow to cool at least another 5 minutes.

https://youtu.be/_DRn7vSo18E?si=3IXeTVphQcqEUVgd

These easy pumpkin baked oatmeal cups are perfect to make in advance for breakfast on the go this fall! See recipe: https://www.skinnytaste.com/pumpkin-baked-oatmeal-cups/ #pumpkin #bakedoats

Healthy Peanut Butter &amp; Jelly Stuffed Oatmeal Cups are easy to make and require only 10 ingredients. They make a perfect grab-n-go breakfast, snack, or pre-workout. Vegan, gluten-free, and dairy-free.

Peanut Butter &amp; Jelly Stuffed Oatmeal Cups

rolled oats (*)

flaxseed meal

vanilla

peanut butter

berry chia jam

Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin with coconut oil or use silicone muffin liners.

Add the oats, flaxseed meal, maple syrup, cinnamon, baking powder, vanilla, salt, and almond milk in a medium-sized mixing bowl. Mix well to combine.

Add one heaping tablespoon of the oat mixture to each silicone muffin liner. Press down to form a cup shape. Next add 1/2 tablespoon of peanut butter, followed by 1 teaspoon jam to each muffin. Top with the remaining oat mixture (about 1 heaping tablespoon). Sprinkle with more cinnamon if desired.

Bake for 20-25 minutes. Remove from oven and let cool for 5 minutes. Enjoy!

Thank you for the recipe! I did not want to add jelly because I only had a jar with corn syrup/high fructose corn syrup so I opted to put in fresh blackberries instead. I also halved the recipe and added one egg. I would definitely make these again!

I have made these so many times! It took me a couple tries to get the right ratios of oat/almond milk and pb/jam that I preferred, but once I did... these are fire. They are great to make for snacks for the week but are especially good warm! Super easy to make.

Delicious - I mean it's pb &amp; j people!
Great texture from the oats baking in the oven, not dry, with a punch of flavor from the fillings.
Watch out, you'll be eating them any time of the day . . . must try!!

Delicious!  Honestly, can eat them any time during the day.
Has some texture from the oats and baking in the oven, but still soft with a punch from the pb &amp; j filling.
Must try!!

Not for me. I can except and alter sweetness but I do not like the texture. I prefer oatmeal in the texture of a bowl of oatmeal, in a protein ball or in a cookie with some crisp. This is a bit chewy and gummy and not my preference.

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