Your new go-to breakfast recipe, these Gluten Free Baked Oatmeal Muffins come in 3 flavor variations and are easily customized to fit all your preferences and dietary needs. Vegan option
OAT BATTER (BASE BATTER)
- 3 cups (280 grams) gluten free old-fashioned rolled oats
- 1/4 cup raw sugar or sugar substitute
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- pinch of cinnamon (optional)
- 1/3 to 1/2 cup mashed banana
- 1 1/4 cups non-dairy milk
- 2 to 3 Tablespoons lemon juice
- 2 large eggs or 2 flax eggs (see notes)
- 1 cup prepared oat batter (above)
- 1 to 2 teaspoons chai tea/latte spice mix, adjust to taste (see notes for homemade)
- 1/4 to 1/3 cup slivered almonds
- 2 teaspoons honey or maple syrup
- 1/4 teaspoon almond extract (optional)
Chocolate PB Protein
- 1 cup prepared oat batter
- 1/4 cup dark chocolate chips
- 1 heaping Tablespoon of peanut butter or nut butter of choice
- 3 to 4 Tablespoons plant based chocolate protein powder
- 1 Tablespoons honey or maple syrup (optional)
- Topping – sliced bananas (optional)
- 1 cup prepared oat batter
- 1/4 cup slivered almonds or unsweetened coconut flakes
- 1/2 Tablespoon grated orange or lemon zest
- 1/4 cup berries of choice
- 1 Tablespoon honey or maple syrup (optional)
- Topping – sliced orange (optional)
- Preheat the oven to 350°F. Generously coat a muffin tin with non-stick cooking spray.
- In a large measuring cup, combine the milk and lemon juice. Let the mixture sit for 5 minutes while you prepare the batter.
- In a large bowl, whisk together oats, sugar, coconut, baking powder, salt and cinnamon. Add in the mashed banana, milk and lemon juice. Mix until combined. Fold in the egg and mix until batter is thoroughly combined.
- For flavor options – Divide prepared oat batter into 1-1 ¼ cup portions in separate bowls. Add the flavoring options to each bowl and mix until combined.
- Scoop about ⅓ cup flavored batter into each prepared muffin cup. Top with optional toppings. Bake until a toothpick inserted in the center comes out clean, about 25 minutes with egg or 30-35 minutes with flax egg.
- Cool oatmeal cups in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
- Store cups in an airtight container in the refrigerator for up to 1 week.
Substitutions – Flax Egg – In a small bowl, combine 2 Tablespoons flaxseed meal with 5 Tablespoons water and let it sit a few minutes or until mixture is gelatinous like an egg.
Chai Spice Mix – To make chai spice mix combine ¼ teaspoon each cinnamon, allspice, ginger, and ground cloves.
Storage Tips – Freeze oatmeal cups in an airtight container for up to 3 months. To reheat, place in the oven or defrost in the microwave until warm.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Serving Size: 1 oatmeal cup without mix-ins
- Calories: 121
- Sugar: 5 g
- Sodium: 77.4 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 20.8 g
- Fiber: 2.4 g
- Protein: 3.8 g
- Cholesterol: 28.6 mg
Keywords: muffins, oatmeal cup, quick oatmeal,