Baked Oatmeal to Go

March 1, 2012 by Leanne Vogel July 24, 2017

Baked oatmeal in serving size cups that can be customized depending on the preferences of everyone in the house. Can be prepared ahead of time and eaten on the road if need be.

Ingredients

Wet

• 1 egg or 1 flax egg (1 tablespoon freshly ground flax seed mixed with 2 tablespoon warm water. Allow to sit for 5 minutes before use)
• 1 cup unsweetened apple sauce
• 1/2 banana, mashed (yield 1/4 cup mashed)
• 1 1/4 cup non-dairy milk – I used original flax milk
• 2 tablespoon maple syrup
• 2 vanilla bean or 1 teaspoon pure vanilla extract

Dry

• 2.5 cups gluten-free rolled oats
• 2 tablespoon milled flax seed
• 2 teaspoon ground cinnamon
• 1 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon Himalayan rock salt

• dairy-free/gluten-free non-stick cooking spray

Toppings We did 3 cups for each flavor:

• cinnamon raisin: 1/2 tablespoon raisins and sprinkle of ground cinnamon per cup
• apple: 2 apple slices per cup
• coconut: 1/2 tablespoon unsweetened shredded coconut per cup
• trail mix: 1/2 tablespoon Enjoy Life mountain mambo nut-free trail mix per cup

Instructions

1. Preheat oven to 350F and line a 12 cup muffin pan with muffin liners. Spray each liner with non-stick spray and set aside.
2. Place wet ingredients in the bowl of your processor or blender and blend just until combined.
3. Place all dry ingredients in a large bowl and combine. Pour wet into dry and mix. It will be runny, but don’t worry!
4. Pour mixture into muffin cups and top with desired toppings.
5. Place in prepared oven and bake for 25-30 minutes or until toothpick inserted comes out clean. Mine were done at 27 minutes.
6. Allow to cool in the pan for 2-3 minutes before removing onto a cooling rack.

Notes

Enjoy hot or cold, with a splash of milk, extra maple syrup, or plain right out of the liner!

Nutrition Information Per Serving