Cuisine: gluten free option, no oil, soy free option, tree nut free, vegan
Servings: 6large oatmeal cups
Author: Gena Hamshaw
2 1/2cupsrolled oatscertified gluten free if needed/desired
2tablespoonsshelled hemp seeds
1large applechopped (about 1 heaping cup)
1cupfresh or frozen blueberries
1 1/2cupssoy milkor a non-dairy milk of choice
Preheat your oven to 350F and spray or lightly oil a muffin pan (6 large cups is great if you have one like this, but you can also make smaller cups in a 12-cup pan—you'll probably get about 10).
Mix together the oats, salt, cinnamon, flax, chia, hemp, and fruits. Whisk together the milk and applesauce. Mix dry and wet ingredients. Scoop the mixture into your muffin pan, filling the cups all the way to the rim (these won't rise). Bake for 35 minutes*, or until firm on the top and browning slightly at the edges. Allow oatmeal cups to cool before serving.
*If you use a standard muffin tin and have about 10 muffins, I recommend baking for about 20-25 minutes instead.