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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. 
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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. 
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