Baked Oatmeal Cups (vegan, oil-free, fruit-sweetened)
You only need one bowl to make these gluten-free, oil-free, fruit-sweetened Baked Oatmeal Cups filled with chia jam and topped with yogurt!
Ingredients
- 3 cups rolled oats (~280 grams)
- 1/4 cup + 2 Tbsp. date syrup* (~120 grams)
- 1/2 cup almond butter** (~96 grams)
- 1/2 cup unsweetened applesauce (~114 grams)
- 2 Tbsp. ground flaxseed (~13 grams)
- 1 tsp. cinnamon
- 1/4 tsp. vanilla extract or powder
Optional fillings and toppings:
- 6 Tbsp. Raspberry Chia Jam (for filling)
- 12 Tbsp. Easy Vegan Yogurt
- 12 fresh raspberries
- 12 slices fresh peaches
Instructions
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Preheat oven to 350°F. Line a muffin tin with silicone, parchment or paper baking cups.
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In a large mixing bowl mix together the rolled oats, date syrup, almond butter, applesauce, flaxseed, cinnamon and vanilla.
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Scoop 1/4 cup of the mixture into each of the 12 muffin cups. Using damp fingers press the oat mixture into the center and up the sides of each cup.
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You can use a small 1.5-inch round cookie cutter to help make the indent or "well" of the oatmeal cup. Just press the cookie cutter down, making sure to leave at least 1/4 inch of mixture at the bottom of the cup. Remove oat mixture from inside the cookie cutter with your fingers. Apply the mixture to the sides of the cup and press down firmly. Remove the cookie cutter. Repeat with all 12 cups.
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Bake the Oatmeal Cups at 350° F for 25 minutes, edges will just be browning.
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Allow the cups to completely cool on a wire rack before filling.
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Optional filling and topping instructions:
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Fill each cup with your choice of fresh fruit or 1/2 Tbsp. Raspberry chia jam. “Frost” with 1 Tbsp. Easy Vegan Yogurt. Add one raspberry and one peach slice (or fresh fruit of your choice) just before serving.
Recipe Notes
*Sweetener Substitution: If you don’t have date syrup you can use 1 medium spotty banana (~106 grams), 1/2 cup pitted Medjool dates (~83 grams). Add these along with the almond butter and applesauce to a high speed blender and blend on high for 40 seconds. Continue with the recipe as written.
**To make these nut-free: Replace the almond butter with roasted sunflower seed butter.
Storage:
Room temp: The cups last for up to 5 days at room temperature stored in a glass container with a tight fitting lid. Do not put them into the container warm, they must be fully cooled first before storing at room temperature.
Fridge: The cups last for up to 12 days unfilled when stored in a glass storage container with snaplock lid. They can last up to 7 days when filled with the Raspberry Chia Jam, Easy Vegan Yogurt or Snickerdoodle Dessert Hummus recipes and stored in the same type of container. If storing with fresh chopped fruit the shelf life is dependent on that fruit.
Freezer: Keep for up to 3 months stored in an airtight container, separate layers with freezer paper.
Reheating unfilled cups:
If thawing from frozen allow them to defrost in the fridge overnight or leave them out on the counter until softened.
You can microwave the cups for 30 seconds or bake at 350°F for 4 to 6 minutes. You can also add one or two to your air fryer basket and heat at 375°F for 1 minute using the “air fry” setting.
Please note that the nutritional information provided is for 1 Baked Oatmeal Cup with no fillings or toppings added.