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    Salted Plains » Recipes » Breads & Muffins

    Healthy Baked Oatmeal Cups (Gluten-Free, Vegan)

    Published: Sep 7, 2017 · Modified: Sep 8, 2017 by Tessa · This post may contain affiliate links · 13 Comments

    Jump to Recipe Print Recipe

    Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free. 

    You would think that after years of working, I might have the grab-and-go breakfast thing figured out. And sometimes, I do. At other times, like when going back to work this past August, I arrive with whatever I grabbed from the cabinet on the way out. Often that is a big, fat, nothing.

    And whoa, can that set the tone for the day.

    Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free. These healthy baked oatmeal cups have been saving breakfast recently. Not only can you prep 12 at one time, they are loaded with oats, given staying power with almond butter, sweetened with creamy date paste, and spiced with cinnamon. I opted to make these oatmeal cups without eggs to take advantage of the nutrients and fiber from using ground flaxseed "eggs."

    Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free. Date paste is an excellent natural sweetener, but it also boasts an array of health benefits. A high-fiber food with vitamins and minerals, it adds a nutritional punch to the protein-packed whole grain oatmeal cups. My favorite part is that you can customize your toppings. My current go-to: almonds and dried cherries. But then again, chocolate chips and a little sea salt isn't bad either.

    Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free. 

     

    Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free. 

    Healthy Baked Oatmeal Cups

    Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free. 
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 servings
    Calories: 273kcal
    Author: Tessa

    Ingredients

    • 2 flax eggs 2 T ground flaxseed + 6 T water
    • 20 medjool dates* pitted and halved
    • ½ cup warm water
    • 1 ½ cups unsweetened almond milk
    • 2 tablespoons maple syrup
    • ¼ cup almond butter I use Trader Joe's brand
    • 2 teaspoons pure vanilla extract I use Rodelle
    • 3 cups gluten-free oats
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Optional toppings

    • ½ cup nuts/chocolate chips
    • ½ cup dried fruit

    Some of my favorite combos: almonds and dried cherries, chocolate chips and sea salt, cranberries and pepitas

      Instructions

      • Spray a 12-cavity muffin pan with cooking spray. Preheat oven to 350 degrees Fahrenheit. 
      • Make your flax eggs and set aside. Place warm water and dates into a blender. Blend, starting on low and working up to a higher setting, stopping and scraping/stirring when necessary. (There will be extra date paste - save in airtight container in fridge and use in baked goods, pancakes, oatmeal, etc.). 
      • While the dates are blending, add almond milk, maple syrup, almond butter, and vanilla extract to a large bowl. Add ½ cup of the date paste and flax eggs. Whisk until mixture is smooth. 
      • Add oats, cinnamon, baking powder, and salt. Stir until incorporated. 
      • Spoon mixture into muffin cavities, filling each to the top. Sprinkle with desired toppings. 
      • Bake for 25-30 minutes. Baked oatmeal cups should have risen slightly and browned. A toothpick or fork should come out almost clean. Allow to cool at least 5 minutes in pan on a wire rack before removing. 
      • Use a knife to run around each cup to loosen. Store in an airtight container for up to a week. Reheat for 10 seconds in the microwave if desired. 
        If freezing, wrap in plastic wrap and place in freezer ziplock bag in freezer. 

      Notes

      *If you don't have dates, applesauce can be substituted. The sweetness will be a bit different, but will work just the same.
      Adapted from The Kitchn and my Cinnamon Roll Baked Oatmeal.  

      Nutrition

      Calories: 273kcal | Carbohydrates: 52g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 426mg | Fiber: 6g | Sugar: 33g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
      Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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      Reader Interactions

      Comments

      1. balla

        September 24, 2021 at 7:50 am

        5 stars
        Am rate this recipe after trying it
        You made my last diner full of LOL
        Thank you so much

        Reply
      2. moozi

        September 01, 2021 at 7:44 am

        5 stars
        Am really like this recipe its fully according to my taste
        You made my day
        Thank you so much
        BCZ am so foody person

        Reply
      3. Chanah

        July 28, 2020 at 11:12 am

        Hi! They look great! Can I use plain milk instead of almond milk?

        Reply
        • Tessa

          July 29, 2020 at 9:55 am

          Yes, that should work just fine!

          Reply
      4. supergirl

        March 28, 2019 at 1:06 am

        5 stars
        oh this looks really delicious and yummy. I love oatmeal cookies. Will definitely try this oatmeal cups.

        Reply
      5. Barbara G

        September 22, 2017 at 10:44 am

        This recipe seems like a winner on so many levels: healthy, tasty, on-the-go, freezable, portable, portion-sized, make-ahead....

        My question: If I choose to use real eggs in place of flax eggs, how many would I use for extra-large eggs?

        Many thanks.

        Reply
        • Tessa

          September 22, 2017 at 8:30 pm

          Thanks, Barbara! I have been loving having extras in the freezer to grab as I run to work.

          I would say 2 large eggs would be a great substitute for the 2 flax eggs. My guess is that if you have extra-large eggs, one may be all you need.

          Reply
      6. Agness of Run Agness Run

        September 20, 2017 at 12:30 pm

        These baked oatmeal cups seem so finger-licking and a great breakfast idea! Can I use honey instead of maple syrup, Tessa?

        Reply
        • Tessa

          September 20, 2017 at 5:55 pm

          Thanks, Agness! I haven't tried it, but I think honey would sub nicely for maple syrup!

          Reply
      7. Mary Ann | The Beach House Kitchen

        September 10, 2017 at 7:43 am

        I've been trying to healthy up" my snack game recently Tessa, so I'll definitely be trying these little cups. I love the date paste for extra fiber.

        Reply
      8. Mimi

        September 09, 2017 at 8:36 am

        Are these soft inside, like a muffin? Or are they chewier. I was wondering if my grand daughter could eat these!

        Reply
        • Tessa

          September 09, 2017 at 9:37 am

          Hi Mimi! Since the base is entirely oats, it doesn't have a soft crumb like a muffin but is still soft in texture. I wouldn't say they are chewy, but certainly chewier than a muffin would be. Very oat forward! :)

          Reply
      9. Traci | Vanilla And Bean

        September 08, 2017 at 9:49 am

        Mmmm that date paste, Tessa! Looove it too as a sweetener, yes, but also agreed about the fiber! What a delicious quick breakfast to have on hand and a delicious way to get out the door on time! #breakfastwinning !!

        Reply

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      Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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