If you’re ever in need of a fast but filling and healthy breakfast, these vegan baked oatmeal cups are for you. They can easily be made gluten-free by simply switching out the old-fashioned oats with gluten free oats. Mix up the add-ins any way you want (dried fruit, nuts, chocolate chips, cacao nibs, etc.) and bake them off! They’re done in 25 minutes and once cooled can be taken out easily with a spoon. They hold their shape well so no need to deal with cupcake wrappers or parchment paper. Keep them in the fridge or freeze them and defrost them in the microwave whenever you need a quick breakfast!
Ingredients
Tips for Making Vegan Baked Oatmeal Cups
- Use any combo of nuts you like. Here I used almonds and pecans but the sky is th limit. Feel free to throw in any seeds you like, too!
- I used frozen berries here but you could also use fresh ones.
- I used oat milk, but like almost all the ingredients in this recipe this is also customizable.
- You could add mashed bananas if you’re low on time. I’m a big fan of caramelized bananas because it gives a lot of depth to the flavor (see my gourmet chunky monkeys for another recipe that uses them!).
- Storing: Feel free to store in a plastic bag or wrapped in cling wrap in the fridge for up to 5 days. Or freeze them and defrost on the counter or in the microwave.
Easy Vegan Baked Oatmeal Cups
Simple, easy vegan baked oatmeal cups fully customizable to any combination of nuts or berries. No muffin liners needed and can be easily frozen for later snacking!
Equipment
- 1 muffin tin
Ingredients
- 1 tbsp coconut oil, plus more for greasing tin or any oil of your choice
- 2 bananas
- 2 cups oats
- ⅓ cup unsweetened shredded coconut optional
- ⅔ cup nuts pecans, almonds, etc.
- 1 tsp cinnamon
- ½ cup fruits frozen or fresh
- 1 tsp vanilla extract optional
- ½ cup oat milk or any milk of your choosing
Instructions
- Preheat oven to 350°. Grease 9 cups in a muffin tin with the coconut oil (or oil/butter of your choosing). I like to use a pastry brush to grease the molds but a piece of paper towel also works.
- Heat a sauté pan to medium heat. Add in the coconut oil and wait until it melts.
- Peel and slice the bananas into small pieces and lay them flat on the pan. Sauté one side for about 4 minutes (until golden brown) then flip over and cook for an additional 2-3 minutes. Mash with fork and set aside.
- In a large mixing bowl, add in all the ingredients including the caramelized bananas. Mix until everything is combined.
- Place about a cup of the oat mixture into each of the 9 greased muffin molds (just so it reaches the top of the rim). Bake in oven for 25-30 minutes until set.
- Let cool for about 20-30 minutes. Use a spoon to pop each oatmeal cup out of the molds. Enjoy or freeze/refrigerate for later use.