It’s hard to believe that we are only 4 weeks away from my due date! We have been busy getting our condo ready for the baby and I’ve been starting to think about recipes I can make ahead and freeze to have during those first few weeks home.
These baked oatmeal cups will make a quick, healthy and balanced breakfast or snack option. I love how customizable they are too! The toppings can be easily adjusted based on your preference. I made three different kinds using blueberries, chocolate chips, and walnuts with dried cherries.
Oats are a good source of soluble fiber. Studies have shown that consuming this type of fiber helps reduce overall cholesterol, decrease the risk of heart disease and promote bowel regularity. The fiber in oats is also slow to be digested so they can keep you full for a long period of time which will likely come in handy when we have a newborn around 🙂
- 2 eggs
- ¼ cup canola oil
- ¼ cup maple syrup
- ½ cup applesauce
- 1 ½ cups lowfat milk
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 3 cups Old Fashioned oats
- 2 teaspoon baking powder
- Chocolate chips
- Preheat oven to 350 degrees. Grease a 12 cup muffin tin or line with paper muffin liners.
- In a large bowl, whisk together eggs, oil, and maple syrup. Add the applesauce, milk, vanilla, salt and cinnamon.
- Stir in the oats and baking powder and mix until combined.
- Fill each muffin cup with ~ ¼ cup of the oat mixture.
- Top with desired toppings. I used blueberries, walnuts and dried cherries, and chocolate chips. Push the toppings down slightly into the oat mixture with a spoon.
- Bake for 30-35 minutes or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.
- Store in an airtight container in the refrigerator for up to 5 days. You can also freeze them, thaw overnight in the refrigerator and then reheat in the microwave or toaster oven.