Vegan Baked Oatmeal Cups {oil-free, GF}

Individual vegan baked oatmeal cups, made portable by baking in a muffin tin! The oatmeal cups are are vegan, gluten-free and oil-free.

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.

Customize these any which way with toppings and/or stir-ins of all kinds. You cannot go wrong.

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.

More Vegan Baked Oatmeal Recipes to Try:

1. Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}
2. Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
3. Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
4. 3-Ingredient Coconut Baked Oatmeal Squares {Vegan, Oil-Free, GF}
5. Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}
6. Vegan Oatmeal Raisin Protein Cakes {oil-free, gluten-free}
7. Banana Chia Overnight Oats (vegan, gluten-free)

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Yield: 12 baked oatmeal

Vegan Baked Oatmeal Cups {oil-free, GF}

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Individual baked oatmeal, made portable by baking in a muffin tin! The recipe is vegan, gluten-free and oil-free.

Prep Time 5 minutes

Cook Time 23 minutes

Total Time 28 minutes

Ingredients

• 2 and 1/2 cups old-fashioned rolled oats (certified GF, as needed)
• 1 and 1/3 cups non-dairy milk
• 1 and 1/3 cups unsweetened applesauce
• 3 tablespoons coconut sugar (or maple syrup)
• 1 tablespoon smooth nut butter or seed butter
• 1 and 1/2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt
• 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.

Instructions

1. Preheat oven to 375F. Line 12 cups of a standard size muffin tin with paper or foil liners.
2. In a large bowl, stir together oats, milk, applesauce, coconut sugar, nut butter, vanilla, and salt until blended. Stir in any optional ingredients at this point (or wait and sprinkle on top).
3. Divide oat batter equally among prepared cups. Sprinkle with toppings, if desired.
4. 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.

Notes

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.

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).

Nutrition Information

Serving Size

1 baked oatmeal round
Amount Per Serving Calories 93Total Fat 2.2gSaturated Fat 1.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 94mgCarbohydrates 15.8gFiber 2gSugar 4.1gProtein 3.2g

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