Baked Oatmeal Cups With Coconut, Cherry and Chocolate Chips

Total Time
35mins
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. ***

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Combine baking powder, salt, oats, nuts, coconut, cherries and chips in a large bowl.
  3. In a separate medium bowl whisk together maple syrup, milk, egg, melted butter and vanilla.
  4. Pour the wet mixture into the dry mixture and stir to combine.
  5. Let mixture sit while you line 2 standard muffin pans with 18 aluminum cupcake liners.
  6. Ladle the oat mixture into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 20-25 minutes or until set and wet ingredients are fully absorbed. Eat warm or at room temperature.
  8. Leftovers can be frozen in ziplocs, thawed overnight in the fridge and zapped in the micro for 30-45 seconds.
  9. *** 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. ***.