Description
Six delicious variations of blended baked oats that are perfect for meal prep, breakfast, or healthy snacks. These protein-packed, fluffy oat cups can be customized with your favorite mix-ins!
Ingredients
Scale
For the Crust:
- For Base Recipe:
- 2 cups rolled oats
- 1 ripe banana
- 1 cup milk (any kind)
- 1 egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- For Chocolate Chip:
- 2 tbsp chocolate chips
- 1 tbsp cocoa powder
- For Blueberry Muffin:
- 1/2 cup fresh blueberries
- 1 tsp lemon zest
- For Apple Cinnamon:
- 1/2 cup grated apple
- 1 tsp cinnamon
- For Peanut Butter Banana:
- 2 tbsp peanut butter
- 1/2 mashed banana
- For Pumpkin Spice:
- 1/3 cup pumpkin puree
- 1 tsp pumpkin spice
- For Carrot Cake:
- 1/2 cup grated carrot
- 1 tbsp raisins
- 1 tsp cinnamon
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and grease a 6-cup muffin tin.
- 2. Blend all base ingredients in a blender until smooth (about 30 seconds).
- 3. Divide batter evenly among 6 bowls (about 1/2 cup each).
- 4. Stir flavor-specific ingredients into each portion.
- 5. Pour into prepared muffin tin, filling each cup 3/4 full.
- 6. Bake for 20-25 minutes until set and lightly golden.
- 7. Cool for 5 minutes before removing from tin.
- 8. Store in airtight container for up to 5 days or freeze for 1 month.
Notes
For vegan version: Use flax egg and plant-based milk. For gluten-free: Use certified GF oats. Flavors can be mixed and matched – try adding nuts, seeds, or protein powder!