Baked Oatmeal Cups

About the Recipe

Ingredients

Makes 15 Servings

rolled oats (3 cups)
oat flour (1/2 cup)
flax meal (3 tbsp.)
cinnamon (1 tbsp.)
sea salt (1/8 tsp., rounded)
banana, overripe (2 cups)
brown rice syrup (1/3 cup)
raisins (1/3 cup)
nondairy chocolate chips (2 tbsp.)

Directions

1. Line a muffin pan with 15 parchment cupcake liners.

   
   
   

2. Preheat the oven to 350 F.

   
   
   

3. In a large mixing bowl, combine oats, oat flour, flax meal, cinnamon, and salt. Stir to combine.

   
   
   

4. Mash or puree the banana using a food processor or immersion blender.

   
   
   

5. Add the banana, brown rice syrup (see note), raisins, and chocolate chips (if using). Stir until thoroughly combined.

    

   Note: Don’t substitute maple syrup for brown syrup; it’s not thick and sticky enough.

   
   
   

6. Using a cookie scoop, place 1/4 to 1/3 cup of the batter in each muffin cup. Use a spatula or your fingers to lightly pack in the mixture. (Dampen your fingers to make it easier.)

   
   
   

7. Bake for 20 minutes.

   
   
   

8. Remove and let cool in the pan for about 5 minutes, and then transfer to cooling rack.

   
   
   

9. Enjoy warm or cooled. Store in an airtight container in the fridge.

   
   
   

Nutrition Facts