In an age of ever-changing “it” ingredients, I give thanks for oats.
Cheap, nutritious, easy-to-find, filling, satisfying, versatile, and loved by children and adults alike, oats are tried and true.
Portable oat packets, and, more recently, disposable cups of quick oats, have been around for awhile (oh how I loved maple instant oats in my childhood, a constant for all of our family camping trips), but they still are still far short of portability perfection.
For example, it’s difficult to drive or walk with a cup of oats. You also need hot water or milk. A spoon is also important, although toddlers may contest this point.
As a solution, I present portable, perfectly-portioned, individual baked oatmeal.
These portable porridge minis are smashing: easy-to-make, quick-to-bake, convenient (think breakfast, snacks, pre- ,post-, or mid-workout fuel, hiking, biking, camping, traveling, and more), make-ahead, seriously delicious, satisfying…I’ll stop there. Just make them. You’ll see. And because these do not have any eggs, you can tote these lovelies around for a good long while without worries of spoiling.Print
Individual baked oatmeal, made portable by baking in a muffin tin! The recipe is vegan, gluten-free and low-sugar.
- 2–1/2 cups old-fashioned rolled oats
- 1–1/3 cups non-dairy milk
- 1–1/4 cups unsweetened applesauce
- 1 tablespoon virgin coconut oil, melted
- 1–1/2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 4 packets organic stevia (such as these)–see notes for options
- Optional: Assorted Toppings or Stir-Ins (e.g., cacao nibs, mini chocolate chips, fresh or thawed frozen berries, chopped dried fruit, 1/2 teaspoon sweet spices such as cinnamon or cardamom, diced apples, unsweetened flaked coconut, etc.
- Preheat oven to 375F. Line 12 cups of a standard size muffin tin with paper or foil liners.
- In a large bowl, stir together oats, milk, applesauce, coconut oil, vanilla, salt and stevia until blended. Stir in any optional ingredients at this point (or wait and sprinkle on top).
- Divide oat batter equally among prepared cups. Sprinkle with toppings, if desired.
- Bake in preheated oven for 19 to 23 minutes until light golden brown and set at center. Transfer tin to wire rack and let cool for 15 minutes before removing pucks. Serve warm, room temperature, or cold.
Storage: Store the cooled pucks in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Milk: Use any variety of nondairy milk (e.g., almond, hemp, soy, rice); feel free to use dairy milk if you consumer dairy products.
Sweetener: If you do not wish to use stevia, add 2 tablespoons of your favorite granular or liquid sweetener (e.g., coconut sugar, brown sugar, maple syrup).
Tip: An equal amount of mashed, very ripe banana may be used in place of the applesauce. You may wish to cut back or eliminate any additional sweetener (taste to decide).
- Category: Breakfast, Snack
- Serving Size: 1 baked oatmeal round
- Calories: 93
- Sugar: 4.1 g
- Sodium: 94 mg
- Fat: 2.2 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 15.8 g
- Fiber: 2.0 g
- Protein: 3.2 g
- Cholesterol: 1 mg