Ingredients

The following ingredients have 24 Servings
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened applesauce
  • 1 tablespoon honey
  • 1½ cups unsweetened almond milk (regular milk works fine too)
  • 2½ cups rolled oats
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons baking powder

Instruction

  • First you need to combine the eggs, vanilla, applesauce, honey and milk together and mix until well combined.
  • In a separate bowl, mix the oats, cinnamon and baking powder together. Add the oat mixture to the applesauce mixture and stir until completely mixed. Scoop the batter into well-greased muffin tins. (My favorite way to scoop muffins is to use a large cookie scoop! You will use a #16 scoop which is perfect for cupcakes and muffins – it gives you the perfect amount of batter every single time and all of your baked goods will be consistent in size.)
  • If you want to add toppings, place them on top of each oatmeal cup and use a toothpick or butter knife to slightly swirl them into the batter. Bake the oatmeal cups at 350°F for 26-30 minutes or until golden brown. Serve the baked oatmeal immediately or cool to room temperature and store in an airtight container. The oatmeal cups can be stored at room temperature for 2-3 days.
  • I prefer baked oatmeal when it is warm, but baked oatmeal cups are also good at room temperature. Each baked oatmeal cup can be reheated very easily in the microwave – just microwave each cup for about 15 seconds.