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.