Baked Oatmeal Cups
Baked Oatmeal Cup
Cooked cereal reminds me of growing up. My mom made us cream of wheat on most mornings and it was so good. I remember sometimes having raisins in it, but always having a pat of butter on top. I can still smell it, and it warms my heart. These are some of the memories I hope to have with my daughter as we grow together. Luckily, she is all about cooked cereals, just like her mama.
Oatmeal is a favorite breakfast option in our house. We love stovetop steel cut oats, and we make that often, but some days I am pressed for time, what parent isn’t?! So these make ahead baked oatmeal cups are a life saver and really tasty. Oh, and toddler approved!
They are made in muffin tins, which is helpful for little hands and you can be creative with the toppings. You get all that yummy oatmeal flavor, perfect for breakfast or even a quick snack.
My daughter loves to top her muffin with almond or peanut butter and I am the same way! Just rounds it out and gives a little more protein and fat to help keep us satisfied.
Oatmeal is a great fiber filled breakfast option; you can really up the nutrients with add-ins. This recipe includes bananas, coconut oil and flaxseed for added protein. Plus, they are vegan which is a nice option if anyone in your house has allergies to eggs or dairy and/or you are aiming to include more plants in your diet.
Hope you enjoy this breakfast option and making it your own! Happy cooking.
Baked Oatmeal Cups
For the Oatmeal Cups:
1 tablespoon ground flaxseed
3 tablespoons water
2 overripe bananas, mashed
1 cup almond milk
¼ cup pure maple syrup
1 teaspoon vanilla extract
1 tablespoon melted coconut oil
2 cups rolled oats
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
(Optional) Strawberry Topping:
2 teaspoon coconut oil
1/2 cup diced rhubarb
5 strawberries, diced
1 tablespoon water
1 tablespoon brown sugar
Preheat your oven to 350F degrees.
Make your flax egg. Combine 1 tablespoon ground flax seed with 3 tablespoons water, stir to combine and let sit in the refrigerator for about 10 minutes until the flax absorbs the water and it looks slimy.
In a medium/large bowl mash your banana, add room temp milk, maple syrup, vanilla extract and coconut oil. Whisk to combine.
Add your flax "egg".
Add all of your dry ingredients – oats, cinnamon, salt, and baking powder.
Mix to combine.
Using a 1/4 cup measuring cup, scoop batter into muffin tins that have been sprayed with cooking spray.
Top your oatmeal cups with optional strawberry topping or the topping of your liking (fresh fruit, chocolate chips or nuts)
Place in 350F degree oven and cook for about 33-35 minutes until set-up and a toothpick comes out clean.
Let sit for at least 10 minutes before trying to remove them from the muffin tin.
Keep in airtight container in the refrigerator for up to a week or freeze for up to a month.
To reheat: place refrigerated cups in microwave for 30-45 seconds until warmed through!
Strawberry Topping:In a medium pan add oil, strawberry and rhubarb.
Cook for about 3 minutes or until cooked down a bit.
Add your sugar and water and let cook another 3 minutes so it becomes jam like in texture.
Set aside until ready to use.
Store in airtight container in refrigerator for up to 3-5 days.
No ground flaxseed on hand - sub with chia seeds or 1 whole egg
No bananas- use 2/3 cup canned pumpkin puree ** or 2/3 cup canned sweet potato puree
** this substitution will make it less sweet in flavor.
Ashley Munro, RD, CDE is an Arizona-based registered dietitian, chef, and certified Intuitive Eating counselor who helps others heal their relationship with food by letting go of diet rules and learning to accept their bodies. Through delicious cooked meals and recipes, Ashley shares her passion for food freedom, cooking, and family at her blog, A Pinch of Grace.