Description
Quick, 10-Ingredient Cherry + Vanilla Baked Oatmeal Cups are naturally sweetened, wholesome and the perfect grab-n'go breakfast option for busy mornings.
Ingredients
Scale
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1 1/2 cup almond milk (or milk of choice)
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 TBS ground cinnamon
- 3 cups old fashioned rolled oats (gluten free if desired)
- 1 cup dried cherries (or mix-in of choice)
Instructions
- Preheat the oven to 350 degrees and place paper liners into the cups of a muffin tin.
- In a large bowl, whisk together eggs, coconut oil, coconut sugar, applesauce, milk and vanilla until smooth.
- To the large mixing bowl, add salt, cinnamon, rolled oats and 1/2 of the dried cherries. Mix to incorporate. Allow to sit 5 minutes (so the oats can soak up some of the liquid). Mix one more time.
- Use a large ice-cream scoop (optional) to fill each muffin cup. The batter will not rise very much, so you can fill them close to the top. Push the left over dried cherries into the tops of the muffins.
- Bake for 30 minutes, or until edges are golden brown and begin to pull away from the liners. Allow to cool before eating.
Notes
- These baked oatmeal cups are perfect for school lunches. They are make ahead friendly and freeze really well! I've been trying to stock pile them.
- Coconut sugar can be swapped out for brown sugar.
- Get creative.. you can use this recipe as a base and add in whatever fruits, nuts or other toppings you like!
