Baked Oatmeal Cups
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.
Servings: 12 oatmeal cups
- 2 1/4 cups quick cooking oats
- 1/2 cup light brown sugar - packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- pinch ground cinnamon
- 2 large eggs
- 1 cup almond milk - or regular diary milk
- 1/4 cup + 1 Tablespoon canola oil - or vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
- 3 tablespoons sliced almonds
- 3 tablespoons shredded sweetened coconut
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.
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.
Recipe Source: Salt & Baker