Baked Oatmeal Cups
Take your oatmeal to go with these baked oatmeal cups!
Oatmeal is packed with fiber, which can help lower cholesterol and improve digestion.
Oats do not contain gluten but can be manufactured in a facility with gluten. For severe allergies, it’s best to buy oats with a gluten free label.
Makes 15 Servings
Line a muffin pan with 15 parchment cupcake liners.
Preheat the oven to 350 F.
In a large mixing bowl, combine oats, oat flour, flax meal, cinnamon, and salt. Stir to combine.
Mash or puree the banana using a food processor or immersion blender.
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.
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.)
Bake for 20 minutes.
Remove and let cool in the pan for about 5 minutes, and then transfer to cooling rack.
Enjoy warm or cooled. Store in an airtight container in the fridge.
Protein: 3 g
Carbohydrate: 27 g
Sugar: 7 g
Total Fat: 2 g
Calories from Fat: 13%
Fiber: 3 g
Sodium: 37 mg