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