Name: EASY Baked Oatmeal Cups (dairy-free gluten-free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 ripe bananas, mashed; 1 cup non-dairy milk (almond, coconut, hemp, your go-to or use cow milk if you don’t need dairy-free); 1 egg; 1/2 teaspoon vanilla extract; 2 cups gluten-free rolled oats; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; Optional: chocolate chips, raisins, berries

EASY Baked Oatmeal Cups (dairy-free gluten-free)

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5 from 1 review

These easy Baked Oatmeal Cups are such a healthy, nutrient-dense breakfast recipe to make. They’re dairy-free, gluten-free and easily be made nut-free too. Great for adults and kids!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Yield: 9-12 cups 1x

Ingredients

Scale

2 ripe bananas, mashed
1 cup non-dairy milk (almond, coconut, hemp, your go-to or use cow milk if you don’t need dairy-free)
1 egg
1/2 teaspoon vanilla extract
2 cups gluten-free rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
Optional: chocolate chips, raisins, berries

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Instructions

Preheat oven to 375 degrees F and grease a muffin tray with spray/oil
In a large bowl, mix together bananas, milk, egg and vanilla extract until smooth (it’s okay if there are some lumps from banana)
Mix in the rolled oats, baking powder, cinnamon
Fold in any chocolate chips or what you may be adding in
Fill each muffin slot about 3/4 full then bake in oven for about 25 minutes or until tops are golden and they are fully cooked (I stick a toothpick in!)

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

Author: Rachel