Wholesome baked oatmeal cups with tender apples, cinnamon, and plant-based ingredients. A quick, satisfying vegan breakfast option.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 1¼ cups unsweetened almond milk
06 - ¼ cup pure maple syrup
07 - 2 tablespoons melted coconut oil
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons ground flaxseed
10 - 5 tablespoons water
→ Fruit
11 - 1½ cups diced apples, approximately 2 medium apples
→ Optional Add-Ins
12 - ¼ cup chopped walnuts or pecans
13 - 2 tablespoons raisins
# Directions:
01 - Preheat oven to 350°F and lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a small bowl, combine ground flaxseed and water. Stir thoroughly and set aside for 5 minutes to thicken.
03 - In a large bowl, whisk together rolled oats, ground cinnamon, baking powder, and salt.
04 - In a separate bowl, whisk together almond milk, maple syrup, melted coconut oil, vanilla extract, and the prepared flax egg until fully incorporated.
05 - Pour wet ingredients into dry ingredients and mix until well combined, avoiding overmixing.
06 - Fold in diced apples and optional add-ins such as nuts and raisins until evenly distributed.
07 - Divide mixture evenly among muffin cups, pressing down gently to compact the batter.
08 - Bake for 25 to 28 minutes, or until firm and golden on top.
09 - Cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
