quick oatmeal

This makes a nice size portion for a child, though it may be too much or not enough for your child depending on their hunger. Adjust as needed for them!

Butternut Squash Oatmeal

oats

water

butternut squash puree

pumpkin pie spice

Milk (honey (over age 1)

Add the oats to a microwave-safe bowl. Add the water. Heat in the microwave for about 60-90 seconds, stopping about halfway through to stir.

Stir in the squash and pumpkin pie spice or cinnamon.

Serve with milk and optional toppings.

This 2 minute Instant Pot Oatmeal with apples is a creamy, quick and healthy breakfast. Warmed with cinnamon and sweetened with a sprinkling of brown sugar. Or... a drizzle of honey or maple syrup.

2 Minute Instant Pot Oatmeal with Apples

apple,

cinnamon

brown sugar

salt

In the base of the Instant Pot or...

In the base of the Instant Pot or pressure cooker, add the chopped apple, oats, cinnamon, brown sugar, water, and a pinch of salt.

Set the pressure cooker valve to sealing and...

Set the pressure cooker valve to sealing and lock the lid in place. Cook on manual high pressure for 2 minutes.

Once the oats have finished cooking, naturally release...

Once the oats have finished cooking, naturally release the pressure for 1 minute before quickly releasing the remaining pressure. Stir to combine and divide into bowls.

Your new go-to breakfast recipe, these Gluten Free Baked Oatmeal Muffins come in 3 flavor variations and are easily customized to fit all your preferences and dietary needs. Vegan option

Baked Oatmeal Cups Recipe (3 Ways)

(280 grams) gluten free old-fashioned rolled oats

sugar

coconut

baking powder

cinnamon (optional)

banana

non-dairy milk

lemon juice

eggs eggs (see notes)

almonds

honey

almond extract (optional)

oat batter

chocolate chips

peanut butter

Tablespoons plant based chocolate protein powder

Tablespoons honey or maple syrup (optional)

Topping – sliced bananas (optional)

almonds coconut flakes

orange

berries of choice

Topping – sliced orange (optional)

Preheat the oven to 350°F. Generously coat a muffin pan with non-stick cooking spray.

In a large measuring cup, combine the milk and lemon juice. Let the mixture sit for 5 minutes while you prepare the batter.

In a large bowl, whisk together the oats, sugar, shredded coconut, baking powder, salt and cinnamon. Add in the mashed banana, milk and lemon juice. Mix until combined. Fold in the egg and mix until batter is thoroughly combined.

For flavor options &#8211; Divide prepared oat batter into 1-1 ¼ cup portions in separate bowls. Add the flavoring options to each bowl and mix until combined.

Scoop about ⅓ cup flavored batter into each prepared muffin cup. Top with optional toppings. Bake until a toothpick inserted in the center comes out clean, about 25 minutes with egg or 30-35 minutes with flax egg.

Cool oatmeal cups in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Store cups in an airtight container in the refrigerator for up to 1 week.

These look amazing! I'm going to make them for breakfast. I'm confused by how much the base yields. I know to use 1 to 1/4 cups of the base mix for 1 batch of chocolate protein version, but if I don't know how much the base yields, I can't figure out if I have enough protein powder to make the whole batch into the chocolate protein version. I hope that makes sense! Also, I see you say you can omit the sugar, but have you tried it? Are they sweet at all then? Thank you!

Thanks so much! I made them with the lower amount of banana, milk and protein powder. I omitted the coconut because I forgot. 😄 I also omitted the sugar in the base and in the protein version. My protein powder is sweetened nicely, so they were still sweet enough! My son gobbled up the finished batter (I used chia eggs), which was much sweeter than the finished cups. To my surprise (because they were so much less sweet than raw), he loved the finished cups, too! I put chocolate chips on mine and hid my cups. 😅 With the chips, they were sweet enough for me, too. I should say neither of us has ever had oatmeal cups so maybe the texture wasn't like yours, but neither of us know better and are very happy to have something new for the lunch box! Yay! Thank you.

Absolutely delicious! However, something is off with your measurements. It fills only 9 of my muffin cups versus the 12-13 yield noted on the recipe. Perhaps it should read 1/4 cup scoop for each muffin cup versus the 1/3? In addition, for flavor options you state to divide prepared batter into 1 - 1/4 cup portions in separate bowls and add options but the Chai Almond states to mix 1 cup prepared so that was confusing because I had set aside 1 1/4 cup. I combined it all anyway. Gave it a 5 star rating.

These tasted great even though I know I did something wrong. The texture of mine don't quite look like the photos and seem almost more banana bread like (dense). The only change I made was leaving out the lemon (I didn't have any). Would not using the milk + lemon mixture cause a huge difference in texture? Oh, I also used the sugar substitute but kept the measurement correct. 100% would make these again because they're delicious!! I made all 1 flavor and was able to fill 12 muffin cups.

Top 3 quick oatmeal recipes from across the web

The most viewed quick oatmeal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut Squash Oatmeal

2 Minute Instant Pot Oatmeal with A...

Baked Oatmeal Cups Recipe (3 Ways)

Top 3 quick oatmeal recipes from across the web

The most viewed quick oatmeal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash Oatmeal

2 Minute Instant Pot Oatmeal with A...

Baked Oatmeal Cups Recipe (3 Ways)

The most viewed quick oatmeal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine