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Heat oven to 350°F. Spray 12 medium muffin cups with cooking spray or line with nonstick paper baking cups, or baking cups sprayed with nonstick spray. Place oats in large bowl.

In medium bowl, combine milk, vanilla, agave nectar, cinnamon, egg and. Bake the oatmeal cups for 25 to 30 minutes or until they are golden brown on top. Remove them from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to cool completely. Top the cooled oatmeal cups. Baked Oatmeal Cups.

Hannah Williams. Tasty Team. Print.

Under 30 minutes. Under 30 minutes. Ingredients. for 12 cups. 2 ; large eggs1 ½ cups milk (360 mL)½ cup applesauce (125 g)¼ cup sunflower butter (60 g), or nut butter of choice; ¼ cup maple syrup (55 g)2 teaspoons ; vanilla extract3 cups old fashion oat (300 g)1 teaspoon ; baking. Pour batter into a greased muffin tin, and add toppings of your choice.

Bake for 25 Minutes or until the middle springs back when gently pressed. Oatmeal cups can be enjoyed immediately and/or frozen in an airtight container (once completely cool) to be enjoyed later. Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non stick spray or line with paper liners. In a bowl mix together apple sauce, eggs, peanut butter, brown sugar, vanilla and milk until well combined. In a separate bowl mix together oats, baking powder, cinnamon and chocolate chips.

You should store your baked oatmeal cups in the refrigerator in an airtight container for up to five days. Or wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week. Serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.

However, baked oatmeal cups do not include flour, so the mixture is held together with a combination of egg, dairy, and applesauce. Nut butter is added to the wet mixture for flavor and texture. Portion the batter into a muffin pan and top the cups with your favorite oatmeal toppings before baking. Lemon Poppyseed Healthy Baked Oatmeal Breakfast Cups.

4 cups old fashioned oats, gluten free certified if necessary. 1½ teaspoon ground cinnamon. 1 teaspoon baking powder. ½ teaspoon salt. 2⅓ cup unsweetened almond milk. ¼ cup coconut sugar or brown sugar. 2 teaspoons vanilla extract. ⅓ cup pure.

Fruity Baked Oatmeal Cups. These Baked Oatmeal Cups are a fantastic hand-held breakfast (or snack) for all ages. They are perfect for baby-led weaning and freeze well for a quick “on-the-go” breakfast option.

When my youngest was a baby/toddler he just wasn’t interested in eating porridge/oatmeal. Individual Baked Oatmeal Cups. Yield Makes 6. Show Nutrition Ingredients. 1 1/2 cups. old fashioned oats (gluten-free, if needed) 1/2 teaspoon. cinnamon.

Pinch of salt. 1 teaspoon. baking powder. 2 tablespoons. chia seeds (optional) 1/4 cup. pumpkin seeds, sunflower seeds or chopped nuts.

1/3 cup.

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Spread oats evenly on rimmed baking sheet and bake until fragrant and lightly browned, about 10 minutes, stirring halfway through baking; cool on wire rack.

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Spread oats evenly on baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes; let cool on sheet, then reserve 2 tablespoons for dusting counter.

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Directions: Preheat oven to 325 degrees F. Mix together the oats, sugar and cinnamon in a bowl and spread the combination on a nonstick baking pan.

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Decrease flour to 2¾ cups and combine cooked oatmeal with flour and salt in mixer before adding milk mixture.

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Toss 3 cups rolled oats with 2 tablespoons vegetable oil or melted butter on a rimmed baking sheet and spread in a single layer.

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Preheat the oven to 350°F. Combine the oats, coconut, and pepitas on a large rimmed baking sheet.

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2 Bake uncovered 40 to 50 minutes or until most of the milk is absorbed (a small amount of milk will remain in the center); do not overbake (oats will look chewy).

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Scatter the oats in a baking pan and toast, stirring now and then, until pale golden, usually 12 to 15 minutes.

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Bake until the oats are dry to the touch and lightly browned, stirring occasionally, 40 to 50 minutes.

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Spread the oats evenly on a rimmed baking sheet, and bake until golden brown, about 15 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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5 comments

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  • I love your recipes! Making this one right now.
    I think you forgot to write 2 ingredients in your list in the description: salt and melted butter 😉

  • I have made these several times and yes they are delicious BUT my favorite recipe of yours that I recently tried and was wowed by was your zucchini chocolate chip loaf, added blueberries and nuts…so light and fluffy! WOW!

  • Hi:) in case anyone was wondering, i kinda made calculations and each oatmeal cupcake without toppings is around 219 calories, with all the ingredients she used, about 25,5 grams of carbs and 7,6 of protein. I made calculations with myfitnesspal so idk how accurate they are sorry

  • These are less sweet and almost like having oatmeal in muffin form just set up and more firm. Very good grab and go breakfast! I added 1/2 cup of sugar and extra blueberries. Thank u for the recipe!

  • Thanks for all the yummy recipes! I’ve noticed that I’m feeling better already during the day by making my sweet treats more clean and natural.