i adore oatmeal and muffins, so it’s only sensible that i combined the two into Healthy Vegan Baked Oatmeal Cups!! they’re good enough to be sold from a bakery, i mean that too!
with 1/2 cup coconut sugar total and a recipe that yields 12 cups, they’re JUST the right amount of sweetness. not too sweet for the morning but feel sort of like a treat.
Healthy Vegan Baked Oatmeal Cups are one of the most simple breakfasts i make. all you have to do is throw the ingredients into a large mixing bowl.
when it comes to add ins, oh my gosh, what can’t you use!
why i love oatmeal cups
- they are super easy to make and then just store in the fridge or freezer for the week.
- my oatmeal cups are healthy as can be and you have the option to add less coconut sugar!
- on the go is their middle name. take these oatmeal cups to work or anywhere if you need a nutritious snack.
- there are SO many add in options! you can tailor these oatmeal cups to your liking.
idk about you but i constantly go back and forth between wanting chocolate chips or bluebs in my muffins, oatmeal, donuts, cookies, etc.
this recipe is an easy solution for that because all you have to do is separate the batter once it’s all combined into two bowls.
you can leave out any add ins too! the oatmeal cups are divine on their own. OR, maybe the whole fam likes different add ins.
ya know, put some chocolate chips in one, marshmallows in another, bluebs in the rest, the options really are plentiful.
oatmeal is an excellent breakfast for so many reasons but i’m not going to lie, prepped oatmeal cups in the morning are everything.
my husband doesn’t eat breakfast because he does intermittent fasting (i do not), so these are his go to snack at the hospital.
residents don’t have a lot of time to eat, sometimes little to none really, so having these on hand is everything for Alex.
he puts a couple in the fridge and eats them on the go if need be.
however, if you do eat breakfast and don’t have a lot of time before work in the morning or before getting your kids to school, Healthy Vegan Baked Oatmeal Cups are honestly the best option.
i made you a quick video because i’ve been getting lots of requests for easy tutorial ones!
ask and you shall receive, always happy to accommodate your requests. hopefully seeing the process helps if there’s any confusion.
luckily though, this recipe is super straightforward!
here’s everything you need
- oats (old fashioned)
- oat flour
- flax meal
- coconut sugar
- baking powder
- almond milk or dairy free milk
- creamy almond butter or any nut/seed butter
- almond extract or vanilla extract
that’s it! so simple right?! as far as the add ins, i went with chocolate chips and blueberries but feel free to go with anything.
and the bite shot gets me again. obsessed with them! you get to see exactly what something looks like cooked or baked in the center, which is important before you make something.
some of my recipes are fudgy for example and not everyone likes that kind of texture! from what i can tell, most do though lol.
how should you store baked oatmeal cups?
it’s best to store them in an air-tight container or bag in the fridge or freezer. they’re super freezer friendly and i totally recommend making a batch or two to have handy.
just pop it in the microwave before you eat it!
ok yay, enjoy this recipe friends!!
Healthy Vegan Baked Oatmeal CupsCourse: Breakfast, OatmealDifficulty: Easy
2 cups old fashioned oats
1 cup oat flour
1.5 tsp baking powder
1/2 cup coconut sugar
3 tbsp flax meal
1/3 cup creamy almond butter
1/2 tsp almond or vanilla extract
1 and 1/2 cups unsweetened almond milk
- add ins- i used 1/3 chocolate chips and 1/2 blueberries in separate batches but add whatever you want!
- add the dry ingredients to a bowl and mix in the wet ones.
- mix well until a thick batter forms.
- separate batter half and half into two separate bowls (or more) only if you are doing different add ins.
- mix in the blueberries, chocolate chips or whatever you’re using and place into parchment paper muffin cups.
- bake at 350 degrees for 20 minutes and enjoy!