baked apple cinnamon oatmeal cups
makes 12 | ready in 45 mins.
These oatmeal cups make a quick and easy breakfast and are great to have on hand during the school year. Made with whole food ingredients, natural sweeteners, and just the right amount of spice - they are sure to delight the whole family.
Ingredients
1 ½ cups non-dairy milk
2 TBS flax meal
5 TBS water
½ cup pure maple syrup
½ cup unsweetened applesauce
3 cups old-fashioned rolled oats
1 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp vanilla extract
¼ tsp Himalayan mineral salt
1 heaping cup of apples, peeled and chopped
Doshic Adjustments
🅟 🅥 Enjoy as is.
🅚 Enjoy in moderation.
Process
Preheat oven to 350°F.
Make the flax eggs by combining 2 TBS flax meal and 5 TBS water in a small bowl. Whisk and set aside for a few minutes to thicken. Generously grease a muffin pan with coconut oil (or baking spray if you prefer).
Next, whisk all of the ingredients (except for the apples) together in a large bowl. Using a spoon or rubber spatula, fold in the apples. The batter will be a little runny.
Spoon batter evenly into muffin tin, filling each cup all the way to the top.
Bake for 25-30 minutes or until the edges are lightly browned and the top appears set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
Cool for 5 minutes before serving.
Cover leftover oatmeal cups tightly and refrigerate for up to 1 week. Reheat on the stove with a quick steam sauté.
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