Ingredients
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 eggs
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- ½ cup vanilla greek yogurt
- ¼ cup melted coconut oil
- 1 cup cashew milk
- 1 cup chopped cashews
- maple syrup for serving optional
Instructions
- Preheat oven to 350
- In a medium bowl whisk together rolled oats, cinnamon, and baking powder.
- In a seperate medium bowl beat the eggs. Slowly stir in honey, vanilla, greek yogurt, coconut oil, and cashew milk.
- Stir the wet ingredients into the dry ingredients. Mix well to make sure all the oats are covered in liquid.
- Slowly stir in the nuts.
- Divide the mixture among a 12-cup muffin pan sprayed with cooking spray.
- Bake 27-30 minutes or until they baked oatmeal cups are golden brown.
- Let cool for 3-5 minutes and remove baked oatmeal cups from muffin pan and serve with some pure maple syrup.
Notes
Make ahead instructions
These baked oatmeal cups can be made completely ahead of time and frozen. After they cool wrap in plastic wrap and store together in a plastic bag. When ready to eat remove from plastic wrap and set on microwave plate or bowl and microwave on high for 2 - 3 minutes or until hot. I recommend put a coffee cup of water in with the baked oatmeal as it warms up. This keeps it from drying out.
Nutrition
Serving: 1g | Calories: 212kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Fiber: 2g | Sugar: 6g