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.
Ingredients
- 3 C rolled oats
- 1/2 C oat flour
- 3 Tbsp flax meal
- 1 Tbsp cinnamon
- 1/8 tsp sea salt rounded
- 2 C banana overripe
- 1/3 C brown rice syrup - I used 2 Tbsp of molasses with 1 Tbsp of maple syrup
- 1/3 C raisins
- 2 Tbsp non-dairy chocolate chips-optional
Instructions
- 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.
Nutrition
Serving: 1oatmeal cupCalories: 133kcalProtein: 3gFiber: 3g
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