Baked Oatmeal Cups

These easy baked oatmeal cups are perfect for a grab-and-go breakfast during a busy week, travel, or for a warm yummy breakfast on a leisurely weekend. They are naturally vegan and free of sugar and flour, freeze well, and are also weight-loss friendly!

Reusable Silicone Baking Cups
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I love these reusable muffin liners, especially for flourless baking. Muffins pop right out!

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03/05/2021 01:57 am GMT

If you make a batch of these tasty baked oatmeal cups, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there!

Baked Oatmeal Cups

Grain | Protein | Fruit
Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Oatmeal Cups

  • 1/4 cup rolled oats, dry 1 oz
  • 2 Tbsp nut or seed butter 1 oz
  • 1 banana, mashed 3 oz
  • 1 Tbsp ground flax seeds
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp good quality sea salt

Topping

  • 1/3 cup greek yogurt or other thick yogurt (I use plant-based coyo) 3 oz
  • 3 oz fresh fruit

Suggested Equipment*

Instructions

  • Preheat the oven to 350°F.
  • Mash all the ingredients in a bowl and mix well.
  • Lightly grease muffin tins or use silicone baking liners. Fill 2 muffin tins.
  • Bake 20-25 minutes, or until golden brown.
  • Be sure to let these cool and set for at least 20 minutes. If you break into them too early, they will be gooey (but still yummy).
  • Top with 3 oz yogurt or 2/3 oz additional nut butter and fresh fruit.

Notes

  • Feel free to scale this recipe up to batch prep. These refrigerate and freeze well, and are excellent for travel or on-the-go breakfast. 
  • To make this breakfast gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. 
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13 Comments

  1. Allison Mewes

    Those are gorgeous!

  2. Stacey

    Hi, I don’t care for Greek yogurt. Could you whip egg whites instead of the yogurt like whipped cream without sugar?

    • Hmm, experiment to your heart’s content Stacey, personally I think that sounds really strange. Also, I don’t know if it’s ok to eat raw egg whites. Why don’t you just use whatever yogurt you do like? Or you could eat these with nut butter on them, I often do that, or just plain with fruit.

  3. Sky

    Hi Katie! Can’t wait to try this out. Do the flax seeds count as a protein?

    • Yep, if you’re counting for BLE then you could count them as protein. I never do, because it barely weighs anything, but feel free to subtract it from your protein serving if you wish. Hope you enjoy them!

  4. Leslie Minda

    Hi Katie –

    Do these have to be refrigerated? Was thinking about pre-baking and taking them as a BLE breakfast for a 5 day backpacking trip.

    • They should be fine! I do that all the time but I actually prefer the oatmeal breakfast cookies to the oatmeal cups. They have come with me on almost every camping trip and I never refrigerate them. 5 days might be a little long though, I usually don’t go more than 3. For the last couple of days I might go with regular oatmeal, nuts and dried fruit.

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