If you are looking for a quick, easy, and nutritious breakfast on the go during these crisp fall mornings, then these apple pie baked oatmeal cups are perfect for you! This recipe is vegan and gluten-free. It can also be made nut-free if you choose a non-dairy milk such as rice. After cooling, the oatmeal cups can be eaten right away or stored in the refrigerator for the following morning, or the week ahead.
Ingredients
2 cups of gluten-free old fashioned oats
1 cup non-dairy milk of your choice
1 scoop Sunwarrior Vanilla Protein
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
1 apple of your choice, cored and diced (I used granny smith, but any variety will work)
1 mashed banana
½ cup applesauce
1 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons milled flaxseed
¼ cup maple syrup (adjust to desired sweetness)
DIRECTIONS
Preheat oven to 350F and spray muffin tin with coconut oil or cooking spray of choice.
In one bowl, combine oats, flaxseed, baking powder, cinnamon, allspice, and nutmeg.
In another bowl, combine milk, protein, banana, applesauce, vanilla, and maple syrup.
Once the wet ingredients are mixed well, add them to the dry ingredients.
Stir wet and dry ingredients together, then add diced apple
Pour ingredients evenly filling up the muffin tin.
Bake for 25 minutes.
Remove and let cool. Enjoy :)
Some good additional ingredients or toppings include ¼ cup of dried fruit, nuts, or seeds of your choice, coconut flakes, or cacao nibs/chocolate chips. The apple can also be subbed for 1 cup of pumpkin puree – or you can include pumpkin to this recipe as a fun seasonal addition.
*Originally posted on Sunwarrior Blog