INDIVIDUAL BAKED OATMEAL CUPS

INGREDIENTS (makes 9):

1 teaspoon aluminum-free baking powder

½ teaspoon fine grain sea salt

2 cups gluten-free oats

¼ cup walnuts, almonds or pecans, chopped + extra for topping (optional)

1/3 cup 100% pure maple syrup

1 cup almond milk

½ cup unsweetened applesauce

1 ½ tablespoons unrefined coconut oil

2 teaspoons pure vanilla extract

toppings: fresh blueberries, sliced fresh strawberries, chopped nuts, mini-chocolate chips

INSTRUCTIONS:

Preheat the oven to 375 degrees. Line a standard muffin pan with 9 unbleached parchment liners.

Combine baking powder, salt, oats and nuts in a large bowl.

In a separate medium bowl whisk together maple syrup, milk, applesauce, coconut oil and vanilla (or combine them in a blender.)

Pour the wet mixture into the dry mixture and stir to combine. I like to add chocolate chips to the mixture.

Ladle the oat mixture into the prepared muffin tin, filling each cup about ¾ full.

Sprinkle any additional nuts, berries or chocolate chips over the tops of each.

Bake for 20-25 minutes or until set and wet ingredients are fully absorbed.

Eat warm or cold!

I honestly eat them cold and that's what I like about them . . . grab and GO!

STORAGE:

Leftovers can be stored in the refrigerator for a week or two and frozen for about a month. I eat them cold or warm them up in a toaster oven at 350 until heated through.

#oats #berries #muffin #maple