Baked Oatmeal Cups
Portable baked oatmeal cups made with rolled oats, chia, cinnamon, raisins, and warm milk. Sweeten with a little maple syrup or honey if desired.
Servings: 12 servings
Ingredients
Ingredients
- ?1/2 cuprolled oats ground in afood processororblender, or use quick oats
- ?1 tablespoonchia seeds
- ?1/4 teaspooncinnamon
- ?1/2 teaspoonvanilla extract
- ?2 tablespoonsraisins or other dried fruit snipped into small pieces
- ?1 teaspoonmaple syrupor honey optional
- ?3/4 cupmilk warmed until hot (but not boiling)
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Grease silicone molds or a mini muffin tin.
- If using rolled oats, grind them in a food processor or blender until coarse-fine (or use quick oats as-is). In a medium bowl, combine the oats, 1 tablespoon chia seeds, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 2 tablespoons raisins (snipped into small pieces), and 1 teaspoon maple syrup or honey (if using).
- Warm 3/4 cup milk until hot but not boiling. Pour the warm milk into the bowl and stir until evenly combined.
- Let the mixture sit for 5 minutes to allow the oats and chia seeds to absorb the liquid, then stir once more.
- Use a spoon to press about 1 tablespoon of batter into each prepared mold or mini muffin cup, spreading/pressing lightly so each cup is evenly filled.
- Bake at 375°F for 10–14 minutes, or until the oatmeal cups are set and golden brown around the edges.
- Remove from the oven and let the cups cool in the pan for 5–10 minutes, then transfer to a wire rack to cool further. Serve slightly warm or chilled.
Equipment
- Measuring Cups
- Mini muffin pan
- Mixing Bowl
Notes
Store in anairtight containerin the fridge for about 3 days.
You can use dairy or nondairy milk in this recipe according to your preferences. Both work just the same. If you use nondairy milk, check to see if it’s flavored or sweetened before adding the vanilla or optional sweetener. You may not need either.
Avoid honey for babies under 1.
Grind the oats in afood processororblender, or use instant oats, if desired, for a smoother texture.
You can use raisins or other dried fruit (cranberries, cherries, and the like) or chopped fresh blueberries or raspberries. You may want to cut bigger pieces of fruit with scissors or a knife.
You can use leftover cooked oatmeal in this recipe, too, though it works best with cooked oatmeal that’s thick. Simply stir 1 tablespoonchia seedsand 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.
Serve with fruit, a smoothie, or a drink as breakfast or even lunch. They work for snack, too!
You can use dairy or nondairy milk in this recipe according to your preferences. Both work just the same. If you use nondairy milk, check to see if it’s flavored or sweetened before adding the vanilla or optional sweetener. You may not need either.
Avoid honey for babies under 1.
Grind the oats in afood processororblender, or use instant oats, if desired, for a smoother texture.
You can use raisins or other dried fruit (cranberries, cherries, and the like) or chopped fresh blueberries or raspberries. You may want to cut bigger pieces of fruit with scissors or a knife.
You can use leftover cooked oatmeal in this recipe, too, though it works best with cooked oatmeal that’s thick. Simply stir 1 tablespoonchia seedsand 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.
Serve with fruit, a smoothie, or a drink as breakfast or even lunch. They work for snack, too!