These easy baked oatmeal cups are moist and topped with shredded sweetened coconut, sliced almonds, and chocolate chips. This is a delicious and portable breakfast for all.
Preheat oven to 350 °F. spray a regular sized muffin tin with nonstick cooking spray. In a large bowl whisk the oats, brown sugar, baking powder, salt, and cinnamon.
In a medium bowl whisk the eggs, almond milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients. Stir until everything is combined.
Divide the mixture evenly amongst the muffin tins, filling them about 3/4 full. Sprinkle the chocolate chips overtop.
Bake for 20-25 minutes or until set and golden on top. Remove from oven and allow to cool in pan for 3 minutes, then turn out on a wire rack to cool. Once you transfer to the wire rack top each oatmeal cup with the sliced almonds and coconut.
Serve with a drizzle of milk.
Store in an airtight container in the fridge.
Notes
Alternatively, you can spray an 8x8 inch baking pan and bake as an "oatmeal cake."Add a scoop of protein powder for added health benefits!You can substitute applesauce for the oil if you'd like a healthier option. Use a 1:1 ratio, so the same amount of applesauce as oil.Store the baked oatmeal bites in an airtight container in the fridge for up to 1 week. To freeze, let the oatmeal cups cool completely, then store them in an airtight container in the freezer. The baked oatmeal cups will keep in the freezer for 2-3 months. Remove from the freezer and let thaw before eating or microwaving.Recipe Source: Salt & Baker