These baked oatmeal cups are just like oatmeal in the sense that you can add different mix-ins. I used bananas, raisins and walnuts but I’m sure they would be amazing with different fruits, nuts or even chocolate chips. This recipe is dairy-free and can easily be made gluten-free by making sure all your ingredients are certified gluten-free.
- 2 cups old fashioned oatmeal
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/3 cup egg whites
- 1 Tablespoon coconut oil, in liquid form
- 1 teaspoon organic vanilla extract
- 6 drops liquid stevia OR 1 packet of powdered stevia OR 1/3 cup maple syrup
- 2 medium bananas, mashed
- 1 1/2 cups Almond Breeze unsweetened vanilla almond milk
- 1/4 cup walnuts OR almonds OR another nut, chopped
- 1/2 cup raisins
- Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray or use cupcake liners.
- In a bowl, mix oats, salt, baking powder and cinnamon.
- In another large bowl, mix egg whites, vanilla, coconut oil, stevia and mashed bananas until combined. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
- Gently stir in walnuts and raisins.
- Scoop mixture evenly into muffin cups.
- Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Enjoy immediately or allow cups to cool and store them in the fridge or freezer. Reheat them in the toaster oven or microwave when you’re ready to eat them. When frozen take them out of the freezer and put them in the fridge the night before to thaw. Toast or microwave for a few seconds before eating in the morning.
- Serving Size: 1 cup
- Calories: 173
- Sugar: 11g
- Fat: 5g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g