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