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Vegan Baked Oatmeal Cups {oil-free, GF}

VGF

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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Vegan Baked Oatmeal Cups {oil-free, GF}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 23 mins
  • Total Time: 28 mins
  • Yield: 12 baked oatmeal 1x
  • Diet: Vegan

Description

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


Ingredients

Scale
  • 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).

  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • 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

Keywords: vegan baked oatmeal cups, gluten-free oatmeal cups, egg-free, dairy-free, muffin tin

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3-Ingredient Coconut Baked Oatmeal Squares {Vegan} | power hungry

Tuesday 13th of October 2020

[…] Vegan Baked Oatmeal Cups {oil-free, GF) […]

Ruth

Sunday 1st of May 2016

If I want to add whey protein powder to the oatmeal puck recipe, how much should I add? So excited to try this one!

Camilla

Thursday 5th of May 2016

Hi Ruth,

It will vary depending on the protein powder--how is that for an annoying reply!--but it is easy to add any variety, regardless of the type or brand. Start by mixing all of the ingredients without adding the protein powder so that you can see what the consistency looks like. THEN add up to 2 scoops (about 1/2 cup) of your favorite protein powder, followed by about half as much more liquid (nondairy milk, milk, water, whatever you want to use) so that the mix looks roughly the same thickness as before adding the protein powder. Since this is vegan (no eggs) you can taste away with the raw batter and adjust sweetness, add spices, etc. Cheers, Camilla

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