Baked Oatmeal Breakfast Cups

Baked Oatmeal Cups are our favorite choice for breakfast, along with potato hash, French toast, omelette and pancakes. The reason is quite simple. They’re delicious yet easy to make. Gather all ingredients in a large bowl, mix to well combined, divide between prepared cups and bake in the oven for 20 minutes. You can definitely make this breakfast even when you are not much good at cooking.

Each oatmeal breakfast cup is loaded with old-fashioned oats, blueberries, sliced almond, maple syrup, almond milk, ground cinnamon, baking powder, vanilla extract, coconut sugar and salt. It comes out tasty and flavorful, making our kids fall in love with. They love to eat it with some coconut cream or sour cream on top. They also prefer bringing some to game day celebrations at school or picnic. Yummy!

If you are finding something good yet quick to prepare to start a day, these baked oatmeal breakfast cups are the way to go. They help in boosting your energy levels in the morning and calm  your hunger down at snack time. Our family have tasted and given them a nod, and you?

Baked Oatmeal Breakfast Cups

Recipe by Sandra MyersCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Each oatmeal breakfast cup is loaded with old-fashioned oats, blueberries, sliced almond, maple syrup, almond milk, ground cinnamon, baking powder, vanilla extract, coconut sugar and salt. It comes out tasty and flavorful, making our kids fall in love with.

Ingredients

• 4 cups old fashioned oats

• 1 cup blueberries, fresh or frozen

• 1/2 cup sliced almonds

• ⅓ cup pure maple syrup

• 2⅓ cup unsweetened almond milk

• 1½ teaspoon ground cinnamon

• 1 teaspoon baking powder

• 2 teaspoons vanilla extract

• ¼ cup coconut sugar or brown sugar

• ½ teaspoon salt

Directions

• Pre-heat oven to 375 degrees F. Grease a muffin tin with cooking spray.
• Gather all ingredients in a large bowl. Mix until well combined.
• Scoop mixture in muffin tin; using a large ice cream scoop. Make sure that you had the same amount of milk and oats in the cup.
• Place in the oven and bake for 20 minutes, or until cooked through.
• Remove and let it cool for 5 minutes. Serve.

Notes

• For the leftovers, store in an airtight container and keep in the fridge for up to 5 days or freeze up to 3 months.