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.
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.”
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 Recipe
- 2 flax eggs (2 T ground flaxseed + 6 T water)
- 20 medjool dates* pitted and halved
- 1/2 cup warm water
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons maple syrup
- 1/4 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
- 1/2 teaspoon salt
- 1/2 cup nuts/chocolate chips
- 1/2 cup dried fruit
Some of my favorite combos: almonds and dried cherries, chocolate chips and sea salt, cranberries and pepitas
- 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 1/2 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.