Baked Oatmeal Cups (GF + Vegan Option)

 Here’s a recipe for Baked Oatmeal Cups with gluten-free and vegan options:

Ingredients (Base):

2 cups gluten-free rolled oats

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup non-dairy milk (almond, oat, or coconut milk)

1/4 cup maple syrup or agave syrup (or sweetener of choice)

1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or a regular egg

1 teaspoon vanilla extract

1/4 cup melted coconut oil or applesauce (for a lower-fat option)

Optional Add-Ins:

1/4 cup chocolate chips (dairy-free if needed)

1/4 cup dried fruits (raisins, cranberries, etc.)

1/4 cup chopped nuts (walnuts, almonds, etc.)

1/2 cup fresh or frozen berries (blueberries, raspberries, etc.)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.

2. Prepare Flax Egg (If Vegan): In a small bowl, mix the flaxseed meal with water. Let it sit for 5 minutes until it thickens.

3. Mix Dry Ingredients: In a large bowl, combine oats, baking powder, cinnamon, and salt.

4. Mix Wet Ingredients: In another bowl, whisk together the non-dairy milk, maple syrup, flax egg (or regular egg), vanilla extract, and melted coconut oil or applesauce.

5. Combine: Pour the wet ingredients into the dry ingredients and mix until combined. Fold in any optional add-ins like chocolate chips, fruits, or nuts.

6. Portion into Muffin Tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

7. Bake: Bake for 20-25 minutes, or until the tops are set and lightly golden. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. Store: Store in an airtight container in the fridge for up to a week or freeze for longer storage.

Enjoy!

These baked oatme

al cups are perfect for breakfast, snacks, or on-the-go meals!