Ingredients
Dry Ingredients
- 3 cups rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 ½ cups almond milk
- 1 cup unsweetened applesauce
- ¼ cup maple syrup
Add-ins
- 1 cup apples, finely chopped
- ½ cup chopped pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin pan with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, cinnamon, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Pour in the almond milk, unsweetened applesauce, and maple syrup to the dry ingredients. Stir the mixture thoroughly until well-combined, creating a slightly wet batter.
- Fold in Add-ins: Gently fold in the finely chopped apples and optional chopped pecans, ensuring even distribution throughout the batter.
- Fill Muffin Cups: Transfer the oatmeal mixture into the prepared muffin pan, filling each cup all the way to the top. The batter will appear a bit wet, which is normal.
- Bake: Place the muffin pan in the preheated oven and bake for 30 to 35 minutes, or until the edges are lightly browned and the tops are set.
- Cool: Remove the pan from the oven and allow the oatmeal cups to cool completely in the muffin tin before serving to help them set fully.
Notes
- You can substitute almond milk with any plant-based milk for a different flavor.
- For added sweetness, drizzle a little extra maple syrup on top after baking.
- Storage: Keep leftover cups in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Optional add-ins like walnuts or raisins can be used instead of pecans.
- This recipe is vegan and naturally gluten-free if using gluten-free oats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
