Baked Oatmeal Cups (gluten-free & dairy-free)

Oatmeal is good for you right? And who doesn’t love muffins?! These are the best of both worlds! They have no flour, are gluten free, and dairy free, and the best part…. super easy to make! I love my baked oatmeal but it takes so darn long to cook! These are much quicker and they’re convenient to just grab one and go! Since they’re in muffin tins, and you add your extras at the end, you could split it up and make multiple kinds. I did half chocolate chip, which are chock full of ooey gooey melt in your mouth chocolatey goodness!! Its like eating a chocolate chip cookie for breakfast! Can’t top that one! LOL  The other half was blueberry coconut, and it was equally delicious, just in a more natural sugar, fresh fruit way! There are so many different variations on this, you really cant go wrong! You can keep these in the fridge for a week or just throw em in the freezer so you have them on hand for when you need a quick snack! All in all…. this one’s a keeper! Give it a try and enjoy! 🙂

Kitchen Update: Half the floor is tiled, and I’m not allowed in the kitchen while it dries so hopefully I’ll get one last thing cooked tonight before the oven is moved! Won’t be cooking much this weekend I guess!! Oh….. just remembered it’s Fathers Day so I better cook something up for that too! Guess I’ll have something SUPER yummy coming up! I’ll have to make it work somehow! Happy Fathers Day! 🙂

Baked Oatmeal Cups (Printable Version)

Ingredients:

2 cup quick-cook or old fashioned oats
1/2 cup packed brown sugar

1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 1/2 cup almond milk

1/2 tsp vanilla
1/2 cup applesauce
2 Tbsp non dairy butter, melted

1/2 cup extras – raisins, nuts, mini choc chips, fruit, etc

Directions:

Mix dry ingredients in a large bowl.  Add wet ingredients and stir well. Add desired extras.  Fill 12 greased muffin tins. Bake at 375 F for 25-30 minutes or until lightly browned. Let cool 10minutes in pan and then remove from tins.

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