Oatmeal Cups...A Bowl of Oatmeal To-Go!

On weekends, I like to make a big breakfast that can be served that morning, in addition to several subsequent weekday mornings. This is one easy, nutritious breakfast that all ages can enjoy. It freezes especially well. I like to use the KitchenAid, which makes the job especially quick. You could, of course, use a hand mixer or just a bowl and spoon.

Dried apricot and slivered almond oatmeal "muffin"

 

For toppings, the sky is the limit. My personal favorite is dried apricot and slivered almonds. Of course, the kids like chocolate chips the best!

 

Ingredients for Oatmeal Cups:

• 2 eggs
• ¼ cup coconut oil, melted
• ½ cup honey
• ½ cup applesauce, unsweetened
• 1 cup almond milk or mild of choice
• 1 Tbsp cinnamon

• 

  Gather ingredients

  2 tsp vanilla
• 3 cups old fashioned oats
• 2 tsp baking powder

Topping ideas:

• Raisins
• Slivered almonds
• Dried cranberries
• Dried apricots
• Chocolate chips
• Dried apples
• Dried strawberries
• Dried blueberries

Directions:

Prepare toppings

1. Heat oven to 350 degrees.
2. Line muffin tin with paper liners.
3. Whisk eggs, melted coconut oil, and honey.
4. Mix in applesauce, milk, cinnamon, and vanilla.
5. Stir in oats and baking powder.
6. Let sit 5 min to allow oats to absorb liquid.
7. Scoop ¼ cup of oat mixture into each well.
8. Bake 20 minutes.
9. Cool 5-10 minutes before serving.

 

Allowing the oats to sit for a few minutes helps with absorption

These freeze especially well! Just put them into gallon-sized Ziploc bags in a single layer and freeze. When you are ready to eat them, just put 1-2 on a plate and microwave around 30-40 seconds or until warm. I often make a double batch, then serve some for breakfast and freeze the rest. These are also great to take along in the car, since they don’t need to be served on a plate! Also makes a great snack. 😀

Ready for the freezer

These are:

*Gluten-free (just make sure to purchase oats that have not been in contact with other gluten-containing grains)

*Dairy-free, using almond, coconut, or soy milk

*Could be made egg-free with an egg substitute