I’m all about convenience and having good food on the go. That’s why I am in love with Oatmeal Cups. This is the second flavor I’ve created, so far, (Check out these Peanut Butter Oatmeal Cups) expect more to come. I work full time. I get up around 6 in the morning and don’t get home until about 6 at night. Having a grab and go breakfast is essential for me.
So I make a batch of these and take two to work with me everyday and eat them throughout the morning as I get hungry. Sometimes I’ll microwave them for about 20 seconds and have hot oatmeal on the go. You can even double the batch and keep them in the freezer, you’ll be set for weeks.
I’m in the process of moving to a new apartment right now. I have moved so many times in the past few years, its ridiculous. I loath moving, but I’m kind of a packing expert by now, or, at least I should be. But we’re moving to a nicer place with a lovely kitchen so it’ll all be worth it in the end..
With all that being said, you’ll have to forgive me if I don’t post too much in the next few weeks. I honestly haven’t even started packing.. (oops). But don’t worry, I have about a million recipe ideas that I can’t wait to share with you.
Ahh moving. Thank God I have these convenient Oatmeal Cups to eat at a time like this….
See what I did there…. 😉
- 2½ cups gluten free rolled oats
- 2 tsp cinnamon
- ½ tsp sea salt
- ¼ cup coconut sugar
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup milk of choice
- ¼ cup coconut oil (melted)
- Preheat oven to 375 degrees
- In a large bowl mix together all dry ingredients.
- In a separate bowl mix together all wet ingredients.
- Mix wet into dry and stir together very well.
- Line a cupcake tray with tins or liners (or grease)
- Pour batter into cupcake liners (about 2 heaping tbsps in each).
- Bake for 18-20 minutes.
- Broil for 2-3 minutes.
- Remove from oven and let cool.
*All nutrition facts are an estimate.
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