Baked cinnamon oatmeal cups make an excellent breakfast or healthy snack that will give you a steady energy source to power you through your day. They are completely customizable, so you can add all of your favorite ingredients!
Ingredients
- rolled oats (gluten free)
- cinnamon
- baking powder
- sea salt
- vanilla extract
- unsweetened vanilla almond milk
- maple syrup
- apple sauce
- chia seeds
- almond butter
See recipe card for quantities.
Instructions
Preheat oven to 350. Line a muffin pan with silicone liners. Lightly coat liners with coconut oil to prevent sticking.
In large bowl, whisk together milk, vanilla, chia seeds, and maple syrup. Whisk well, then allow to sit for 6-7 minutes.
In another large bowl, combine oats, cinnamon, baking soda, and sea salt.
Add almond butter and apple sauce to wet ingredients and whisk well. Combine wet and dry ingredients.
Scoop evenly into muffin pan and bake for 28-35 minutes until toothpick comes out clean. Allow oatmeal cups to cool inside of pan. Serve within 2 days or freeze in a freezer safe Ziploc bag. To serve after freezing, simply just wrap in a slightly moist paper towel, and microwave for 1-2 minutes, checking every 30 seconds.
Substitutions
- Almond butter - substitute for any one of your favorite nut butters, for a nut-free option, use sunflower butter
- Maple syrup - substitute honey, or light agave syrup
- Oats - substitute cooked quinoa or cooked buckwheat groats
Variations
This recipe is great because you can do any number of things to make them your own. perhaps try including some dehydrated berries i.e strawberries or blueberries.
Storage
Store in an airtight container in the fridge for up to 2 days, or in the freezer for up to 3 months.
Top tip
Have some fun and make them your own!
📖 Recipe
Vanilla Baked Cinnamon Oatmeal Cups
Ingredients
- 3 cups rolled oats gluten free
- 1 tsp cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ¼ teaspoon vanilla extract
- 1 ½ cups unsweetened vanilla almond milk
- ¼ cup maple syrup natural grade B is best
- ½ cup apple sauce
- 2 tablespoon chia seeds
- 2 tablespoon almond butter
Instructions
- Preheat oven to 350.
- Line a muffin pan with silicone liners. (substituting with paper liners is not recommended as they may stick)
- Lightly coat liners with coconut oil to prevent sticking.
- In large bowl, whisk together milk, vanilla, chia seeds, and maple syrup.
- Whisk well, then allow to sit for 6-7 minutes.
- In another large bowl, combine oats, cinnamon, baking soda, and sea salt.
- Add almond butter and apple sauce to wet ingredients and whisk well. x
- Whisk well, then allow to sit for 6-7 minutes.
- Scoop evenly into muffin pan and bake for 28-35 minutes until toothpick comes out clean.
- Allow to cool inside of pan.
- Serve within 2 days or freeze in a freezer safe Ziploc bag.
- To serve after freezing, simply just wrap in a slightly moist paper towel, and microwave for 1-2 minutes, checking every 30 seconds.
Notes
Nutrition
Food safety
- Cool food completely before storing in refrigerator
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Genevieve says
These oatmeal cups look delicious and I love how easy these are to make!
Beverly says
This recipe was everything I was looking for in a grab and go breakfast--easy, healthy, and most importantly, super-yummy!
Andrea says
These were soft, lightly sweet, and full of cinnamon flavor. I added blueberries to half the batch, and my husband said they tasted like mini baked oatmeals from our favorite café!
Nicole Kendrick says
love that! Thank you for sharing!
Liz says
Such a tasty alternative to regular oatmeal for breakfast! My kids love these, too!
Marie-Pierre says
My family loved this! I love a maple syrup recipe and no refined sugar like this one! Plus, that almond butter is simply irresistible.