A Happy, Healthy Family


Protein-Packed Baked Oatmeal Cups

I'll be the first to admit that, although I know oatmeal is healthy, I just don't like the texture of it. It's always too runny or too gummy, and I'm just not a fan.

BUT! A few years ago, I tried baked oatmeal for the first time, and I realized I had finally found my oatmeal soul mate. Except for the fact that I couldn't eat an entire pan of it before it went bad, so I always felt like I was wasting food.

Enter oatmeal cups. I'm sure you've seen them on Pinterest, and maybe you've tried some. I found a great recipe and have adapted it to make it a little healthier and with a vegan variation, and it's a winner with the entire family!

These oatmeal cups are great for breakfast or for a snack, they travel well, they freeze well, they reheat well in the microwave or oven, and they're an excellent source of plant-based protein. And once you get a batch together, you can quickly reheat and go, so you don't have to wait forever for oatmeal to cook on the stove or resort to a processed instant oatmeal packet from a box.

Plus, you can incorporate your favorite toppings with these cups. My favorite combination is banana- walnut, but I've also used blueberries (fresh or frozen), strawberries, apples, and raisins.

Most baked oatmeal contains eggs, but I prefer to use "flax eggs" to keep this recipe as plant-based as possible.

What's a flax egg? It's just an egg replacement that you can whip up in 5 minutes. Here's the recipe I got from The Minimalist Baker:

1 egg = 1 T ground flaxseed + 2.5 T water. 
Mix and let sit for five minutes to thicken. 

This is what your flax egg will look like after sitting for five minutes. Just add it to the recipe when you would usually add an egg!

That's it! This mixture acts as an egg in baked goods and even in meat dishes like hamburgers and meatloaf.

If you've never tried a flax egg, give it a go in this recipe, and you won't be disappointed!

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Protein-Packed Baked Oatmeal Cups
These baked oatmeal cups are great for breakfast or a snack on-the-go and are an excellent source of plant-based protein.
  • 2 T ground flaxseed
  • 5 T water
  • 2 T olive oil
  • 1/2 c raw honey (or maple syrup for a vegan option)
  • 1/2 c unsweetened applesauce
  • 1 1/2 c unsweetened almond milk
  • 2 t pure vanilla extract
  • 1/2 t salt
  • 1 t cinnamon
  • 3 c rolled oats
  • 2 t aluminum-free baking powder
  • optional fruit and nut toppings
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins with parchment paper liners.2. Mix flaxseed and water and set aside for five minutes to thicken.3. Whisk flax mixture (flax eggs), olive oil, and honey.4. Add applesauce, almond milk, vanilla, salt, and cinnamon to honey mixture and stir well.5. Stir in oats and baking powder.6. Fill muffin tins about 1/2 full. The oat mixture will be very runny at this point, but don't worry! Those oats will soak up the liquid as they bake.7. Add toppings; gently press into oatmeal.8. Bake for 30 minutes or until oatmeal cups are firm (similar to muffins).9. Cool completely before storing in refrigerator or freezer.
Prep time: Cook time: Total time: Yield: 18 oatmeal cups

Source: Adapted from The Wholesome Dish


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