Steel Cut Oatmeal Cups
Vegan baked steel cut oatmeal cups are a perfect way to enjoy breakfast on the go. Packed with apples & dried cranberries, they are oil-free, gluten-free, and refined sugar-free.
Servings: 12 oat cups
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 1 cup uncooked steel cut oats
- water for soaking
- 2 large apples peeled and chopped (pretty fine)
- 1/2 cup dried cranberries , finely chopped
- 1 tablespoon whole psyllium husks (see notes for using psyllium powder)
- 1 teaspoon ground cinnamon more or less, to taste
- 1/4 teaspoon fine sea salt more less, to taste
- 1 1/2 cups nondairy milk divided use (e.g., soy milk, almond milk, oat milk)
Instructions
- The day before making these, place the oats in a bowl or container and fill with water to cover the oats. Refrigerate at least 8 hours. When ready to proceed, drain the oats, discarding water.Fast-Soak Option: You can also fast-soak the oats. Cover the oats with boiling water. Let sit for 30 minutes, then drain.
- Preheat oven to 375F (190C). Grease or spray all 12 cups of a standard size muffin tin.
- In a medium bowl, combine the drained oats, chopped apples, cranberries, psyllium, cinnamon, and salt. Stir to combine.
- Divide the oat mixture evenly between cups (cups will be nearly full). Pour 2 tablespoons of milk over each muffin cup of oats mixture.
- Bake in preheated oven for 24 to 27 minutes until tops are golden brown. Cool completely in tin before removing. Serve room temperature, chilled, or re-warmed (microwave for about 20 to 30 seconds).
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
Psyllium Powder: If you have psyllium powder, rather than whole psyllium husks, you will need to use 1 teaspoon of the powder. This is the same weight (5 grams) as 1 tablespoon whole psyllium husks.
Nutrition
Serving: 1oat cup | Calories: 99kcal | Carbohydrates: 19.7g | Protein: 2.6g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 88mg | Fiber: 3.6g | Sugar: 7g