Prep 15 mins
Cook 20 mins
I saw a gluten-free, vegan version of these on Facebook and had to find something a little more fun. Adapted from Pamela Salzman. The texture of these is in between a muffin and a bowl of oatmeal. You can add or subtract add-ins as long as you include something sweet or savory in the mix. Very nice. *** it is important that you use aluminum/foil cupcake liners and not paper liners! The oatmeal cups will stick a little to the aluminum but become a paper oatmeal globule mess with the paper ones. ***
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups old fashioned oats
- 1⁄4 cup nuts (optional)
- 1⁄4 cup shredded coconut (optional)
- 1⁄4 cup dried cherries (optional)
- 1⁄4 cup chocolate chips (can add more if chocolate fiend like me) (optional)
- 1⁄3 cup maple syrup
- 1 1⁄2 cups milk
- 2 large eggs
- 1 1⁄2 tablespoons melted butter
- 2 teaspoons pure vanilla extract
- 18 foil liners, no substitutions see note
- Preheat the oven to 375 degrees.
- Combine baking powder, salt, oats, nuts, coconut, cherries and chips in a large bowl.
- In a separate medium bowl whisk together maple syrup, milk, egg, melted butter and vanilla.
- Pour the wet mixture into the dry mixture and stir to combine.
- Let mixture sit while you line 2 standard muffin pans with 18 aluminum cupcake liners.
- Ladle the oat mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until set and wet ingredients are fully absorbed. Eat warm or at room temperature.
- Leftovers can be frozen in ziplocs, thawed overnight in the fridge and zapped in the micro for 30-45 seconds.
- *** it is important that you use aluminum/foil cupcake liners and not paper liners! The oatmeal cups will stick a little to the aluminum but become a paper oatmeal globule mess with the paper ones. ***.