BAKED OATMEAL CUPS

GLUTEN-FREE & VEGAN

INGREDIENTS: - old-fashioned rolled oats - raw sugar - shredded coconut - baking powder - salt - cinnamon - mashed banana - non dairy milk - lemon juice - eggs or flax eggs (for vegan versions)

For Chai Almond Baked Oatmeal Cups add to the base: - chai tea/latte spice - slivered almonds - honey or maple syrup - almond extract

CHAI ALMOND 

For Chocolate Peanut Butter Protein Baked Oatmeal Cups add to the base: - dark chocolate chips - peanut butter - plant-based chocolate protein powder - honey or maple syrup - sliced bananas

CHOCOLATE PEANUT BUTTER PROTEIN

For Berry Citrus Baked Oatmeal Cups add to the base: -- slivered almonds - grated orange zest - berries of choice - honey or maple syrup - sliced oranges

BERRY CITRUS

In a large measuring cup, combine the milk and lemon juice. Let the mixture sit for 5 minutes while you prepare the batter.

HOW TO MAKE

In a large bowl, whisk together oats, sugar, coconut, baking powder, salt and cinnamon. Mix in the mashed banana, milk and lemon juice. Fold in the egg and mix until batter is thoroughly combined.

HOW TO MAKE

Add in the flavor options. Stir together then evenly fill a 12-count muffin pan. Bake for 25-30 minutes. Remove from oven and let cool before removing from pan.

HOW TO MAKE

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.

HEALTHY BREAKFAST

Once completely cooled, leftovers can be stored in airtight container in fridge for up 1 week. Or freeze for up to 3 months.

HOW TO STORE

CotterCrunch.com

FULL RECIPE AT: