Chocolate Chip Baked Oatmeal Cups (GF)
Ingredients
- 1 and 1/2 cups (360ml) milk (dairy or nondairy)
- 2 large eggs*
- 1/2 cup (120ml) pure maple syrup*
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (125g) creamy or crunchy almond butter*
- 3 and 1/4 cups (276g) old-fashioned whole rolled oats*
- 1/3 cup (35g) ground flaxseed*
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (128g) regular size or mini chocolate chips
Instructions
- 1
Preheat oven to 350°F (177°C). Generously spray a 12-count muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
- 2
In a large bowl, whisk all of the ingredients together, except for the chocolate chips. Using a spoon or silicone spatula, fold in the chocolate chips. Batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats and liquid are in each. Fill all the way to the top.
- 3
Bake for 28–30 minutes or until the edges are lightly browned and tops appear set. If the tops are browning very quickly, tent a piece of aluminum foil over the muffin pan.
30 min - 4
Cool for 5–10 minutes before serving.
10 min - 5
Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.
Nutrition
Per serving (based on 12 servings)
