Baked Oatmeal Cups
Prep Time15 min
Cook Time30 min
Servings12
Calories245 per serving
Protein8g
Nutritious make-ahead oatmeal portions with berries and nuts. Great source of iron and fiber for postpartum recovery.
Ingredients
- *3 cups Rolled oats
- *3 eggs Large eggs
- *1 cup Unsweetened applesauce
- *1.5 cups Almond milk
- *0.25 cup Honey
- *1 cup Blueberries (fresh or frozen)
- *0.5 cup Almonds (sliced)
- *2 teaspoons Cinnamon
- *1.5 teaspoons Baking powder
- *1 teaspoon Vanilla extract
- *0.25 teaspoon Sea salt
Instructions
- 1Preheat oven to 350°F (175°C) and line a muffin tin with silicone cups or paper liners.
- 2In a large bowl, whisk together eggs, applesauce, almond milk, honey, and vanilla extract.
- 3In another bowl, combine rolled oats, cinnamon, baking powder, and sea salt.
- 4Add dry ingredients to wet ingredients and stir until well combined.
- 5Fold in blueberries gently.
- 6Divide mixture evenly among 12 muffin cups, filling about 3/4 full.
- 7Top each cup with a few sliced almonds, pressing gently into the mixture.
- 8Bake for 28-32 minutes until golden and a toothpick inserted comes out clean.
- 9Cool in the pan for 5 minutes before removing.
How to Freeze
Cool completely, then place in freezer-safe containers or zip-top bags, separating layers with parchment paper. Freeze for up to 2 months.
Reheating Instructions
Microwave a frozen oatmeal cup for 1.5-2 minutes until warmed through. Or thaw overnight and enjoy cold or reheated.
Nutrition Information
245
Calories
8g
Protein
4g
Fiber
2.1mg
Iron
Dietary Information
No common allergens detected.