Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut—walnuts would be great—or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.
Ingredients
or3 cups Gluten-Free rolled oats
or1½ cups unsweetened non-dairy milk such as almond or coconut
or2 ripe bananas, mashed (about ¾ cup)
or⅓ cup packed brown sugar
or2 large eggs, lightly beatenorwhisk together 2 tablespoon of ground chia or flaxseeds with 6 tablespoons of water until fully absorbed and thickened.
or1 teaspoon baking powder
or1 teaspoon ground cinnamon
or1 teaspoon vanilla extract
or½ cup toasted chopped pecans
Preparation
1.
Preheat oven to 375°F. Coat a muffin tin with cooking spray.2.
Combine oats, milk, bananas, brown sugar, eggs or egg equivalent, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups (about ⅓ cup each). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.3.
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
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