Baked Oatmeal Cups
These oatmeal cups store in the fridge and reheat well (about 1 minute in the microwave) to make breakfast easy for the week. Or freeze them for later use (thaw overnight in fridge). Serve one oatmeal cup with toasted nuts and 1/2 cup of fruit on the side.
- 2 cups whole rolled oats (gluten free if necessary)
- 1 1/2 t. baking powder (aluminium free)
- 1/2 t. kosher salt
- 1/2 t. cinnamon
- 2 large eggs
- 1 1/2 cup milk of choice (I used whole milk)
- 2 T. maple syrup
Combine dry ingredients in medium bowl.
Whip eggs and combine remaining wet ingredients in a large bowl.
Stir dry ingredients into wet ingredients.
Divide into 12 silicone muffin cups. (If using metal muffin tins, you will need to grease metal muffin tins with melted butter or brush with olive or coconut oil.) Bake at 350 for 20 to 25 minutes.
Per Serving (without toppings): 94 calories, 15 g carbohydrates, 2 g fiber, 4 g sugar, 3 g protein, 2 g total fat (1 g saturated fat), 148 mg sodium, 107 mg potassium
Per Serving (including 1 T. walnuts and 1/2 cup sliced banana): 209 calories, 33 g carbohydrates, 4 g fiber, 9 g sugar, 5 g protein, 7 g total fat (1 g saturated fat), 148 mg sodium, 408 mg potassium