Individual Baked Oatmeal Cups
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 2 teaspoons pure vanilla extract
- 1 teaspoon aluminum-free baking powder
- 1/2 easpoonfine grain sea salt
- 2 cups old-fashioned rolled oats (look for labeled gluten
- 1/4 upwalnuts almonds or pecans chopped + extra for topping (optional)
- 1/3 up100% pure maple syrup (i like 1/4 cup is just fi but my family preferred 1/3 cup)
- 1 1/2 cups milk of choice (cow almond, hemp, etc.)
- 1 large egg or 1/2 cup mashed banana or 1/2 cup unsweetene
- 1 1/2 tablespoons melted unsalted butter or unrefined coconut oil
- toppings: fresh blueberries sliced fresh strawberries, chopped nuts, mini-chocolate chips
- Carbohydrate 2.18726666666667 g
- Cholesterol 0 mg
- Fat 0.00504 g
- Fiber 0.00933333347241084 g
- Protein 0.00970666666666667 g
- Saturated Fat 0.00084 g
- Serving Size 1 1 recipe (13g)
- Sodium 369.096 mg
- Sugar 2.17793333319426 g
- Trans Fat 0.003024 g
- Calories 27 calories
Preheat the oven to 375 degrees. Line a standard muffin pan with 9 unbleached parchment liners.Combine baking powder, salt, oats and nuts in a large bowl.In a separate medium bowl whisk together maple syrup, milk, egg, melted butter and vanilla (or combine them in a blender.)Pour the wet mixture into the dry mixture and stir to combine. You can certainly add chocolate chips or fruit to this mixture if you want all the cups to be the same.Ladle the oat mixture into the prepared muffin tin, filling each cup about ¾ full. Sprinkle any additional nuts, berries or chocolate chips over the tops of each.Bake for 20-25 minutes or until set and wet ingredients are fully absorbed. Eat warm or at room temperature. Leftovers can be stored in the refrigerator and eaten straight away or warmed in a toaster oven at 350 until heated through.
