12-cup muffin pan
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cup unsweetened coconut milk you can use almond or dairy
Preheat oven to 350 degrees
In a large bowl combine the rolled oats, cinnamon, salt, and baking powder. Give a couple stirs so all the spices and ingredients are evenly distributed.
In another medium bowl whisk together the coconut sugar and eggs until smooth. Stir in the yogurt, vanilla, and milk.
Pour the wet ingredients into the dry and stir until everything is combined.
Spray a 12-cup muffin pan with cooking spray and divide the batter among the 12 cups. Use a spoon to push down the oats so they are all covered in the liquid. Add any toppings at this time.
Baked for 30 minutes.
Remove from oven and let cool for about 3 minutes. Serve warm or place on a wire rack to completely cool to store in the refrigerator or to freeze.
I find that baked oatmeal cups store great in both plastic storage bags and glass containers. If you're not going to freeze them, then in my experience, baked oatmeal cups keep fresh longer in the refrigerator and not sitting on the counter. After the baked oatmeal has cooled, I put them in a bag or a glass container and store them in the refrigerator.
Baked oatmeal cups will keep up to 7 days (maybe even a little longer in the refrigerator). I advise keeping the amount you want for the week in the fridge and storing the rest in the freezer.
How to freeze
- Stir in dried fruit like cherries, blueberries, cranberries, or mangos! Add between ¼ - ½ cup.
- Pecans, almonds, cashews, and walnuts are all delicious in this baked oatmeal recipe. Add between ¼ - ½ cup.
- Stir in ½ cup of cacao powder for a rich chocolate flavor.
- Swap in different spices and extracts. Almond and lemon extract are delicious. Start with ¼ teaspoon and add more if needed.
The easiest way is to microwave them, which I do most often.
- You lay them flat in a large gallon-sized freezer bag (you can use a reusable bag) for a couple of hours or until the baked oatmeal cups are frozen. Then put the bag wherever needed in the freezer.
- If you're going to grab one on the go, you can wrap them individually in plastic wrap before putting them into the freezer bag.
- I remove it from the freezer and remove the plastic wrap if used.
- Then, I place it on a microwave-safe dish, wrap it in a paper towel, and reheat for 30-45 seconds or until it's hot. The paper towel keeps the moisture in, which prevents it from drying out.
- Or set the toaster oven to 350 degrees and cook the oatmeal cups for about 5-7 minutes. This will make the outside a little more crisper than the microwave method.
Calories: 125kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 85mg | Fiber: 2g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg