Oatmeal is one of my breakfast favorites, but with precious time in the morning, it can be tough to make the time to sit down + eat a meal. On very busy mornings I tend to opt for more portable foods, but with these baked oatmeal cups — I can have the best of both worlds! This recipe is a snap to throw together + it’s even vegan + gluten free! Feel free to customize the recipes to suit your tastes! You can change up the berries, or toss in a handful of nuts or chocolate chips — the world is your oyster ; )
*makes 12 muffins — the perfect amount to last throughout the week!
2.5 cups Rolled Oats
1 cup of Blueberries
2 cups of Milk [I used cashew milk, but feel free to use whatever you have on hand!]
2 tbsp Chia seeds
1.5 tbsp Agave Nectar
1 tbsp melted Coconut Oil
2 tsp Vanilla Extract
2 tsp Baking powder
1 pinch of Salt
12 Baking Cups
1] Preheat the oven to 350 degrees + line a muffin tin with the baking cups.
2] In a very small bowl combine 2 tbsp chia seeds with ½ cup of the milk. Stir to mix + let sit for about 20 minutes, or until a chia pudding has formed. Combine the oats, blueberries, salt + baking powder in a large mixing bowl. In a smaller bowl combine the remaining milk, vanilla extract, agave + coconut oil. Whisk the wet ingredients until fully combined.
3] Pour the wet ingredients into the large bowl of dry ingredients and stir to mix. Once the chia pudding has set, add the chia to the mixture + stir once more.
4] Spoon the mix into the baking cups + pop into the oven.