Why We Like It

The whole family will love these! Bake these delicious portable “bowls of oatmeal” on the weekend for easy grab-and-go during the week. Warm in the microwave if you’d like, then enjoy on the way to school, work or the gym!

Preheat oven to 350 degrees

Mix the Dry Ingredients:

3 cups old fashioned rolled oats
1/3-1/2 cup brown sugar (firmly packed, or coconut or date sugar)
1/4 cup flaxseed meal (or ground flax, OPTIONAL)
2 tsp baking powder (aluminum free)
2 tsp ground cinnamon
1/2 tsp sea salt

Add to a large bowl and stir to combine.

Use a spatula or wooden spoon to gently push the dry ingredients against the sides of the bowl to make a “well” in the center.

Mix the Wet Ingredients:

2 Tbsp vegetable oil (or coconut oil, melted)
1 cup applesauce (natural and unsweetened)
2 tsp vanilla extract
2 eggs
1 cup skim milk (or almond or soy)

Add to the “well” and stir gently to combine.

Add the Flavor Fillings:

1 1/2 cups mixed berries (or other fruit of your choice, such as blueberries, strawberries, dried cranberries, raisins, diced apples)
1/2 cup walnuts (chopped, or nut of your choice, OPTIONAL)
1/2 cup shredded unsweetened coconut

Add to the oatmeal batter and stir to combine.

Divide the batter evenly between 22 baking cups (lined with paper liners or greased with oil), filling each to the top.

Bake for 20-25 minutes or until set and golden brown. Let cool before removing from the muffin pan.

Store in the refrigerator or freezer…they freeze beautifully!

Serve and Enjoy!

Quick Tips

These oatmeal cups freeze perfectly! Simply thaw overnight in the refrigerator or thaw in the microwave.

Feel free to substitute the 2 eggs with 2 Tbsp of ground flaxseed and 4 Tbsp of water to make “flax eggs”!

To add a different spin on this recipe, and if you don’t want to use a muffin pan, spoon the batter (in about 1/4 cup increments) on a greased cookie sheet and make these into breakfast cookies. Reduce the cooking time to 15 minutes and the recipe will make about 30 breakfast cookies.