Cinnamon Oatmeal Cups

Cinnamon Oatmeal Cups

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.

Cinnamon Oatmeal Cups

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.

Cinnamon Oatmeal Cups

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..

Cinnamon Oatmeal Cups

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. :)

Cinnamon Oatmeal Cups

Ahh moving. Thank God I have these convenient Oatmeal Cups to eat at a time like this….

See what I did there…. ;)

Cinnamon Oatmeal Cups
 
Breakfast on the go. Quick and easy, healthy cinnamon oatmeal cups.
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 12
Ingredients
  • 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)
Instructions
  1. Preheat oven to 375 degrees
  2. In a large bowl mix together all dry ingredients.
  3. In a separate bowl mix together all wet ingredients.
  4. Mix wet into dry and stir together very well.
  5. Line a cupcake tray with tins or liners (or grease)
  6. Pour batter into cupcake liners (about 2 heaping tbsps in each).
  7. Bake for 18-20 minutes.
  8. Broil for 2-3 minutes.
  9. Remove from oven and let cool.
Notes
*Store in either the fridge or freezer. You can eat cold or warm them up in the microwave for a few seconds.
*All nutrition facts are an estimate.
Nutrition Information
Serving size: 1 Calories: 124 Fat: 6g Carbohydrates: 16g Sugar: 2g Sodium: 6mg Protein: 2g

Cinnamon Oatmeal Cups

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Comments

    • says

      Thanks so much for stopping by :) Coconut sugar is a natural sugar that comes from the nectar of the coconut palm tree flower. It’s an unrefined sugar with a deep, complex flavor. It’s low carb and reportedly has a naturally low glycemic index. It’s a much healthier alternative to refined white sugar. Refined sugar is bad because it is sugar and nothing else plus harmful chemicals added in the refinery processes. Many different chemicals are used for refining and bleaching sugar such as, styrene, divinylacetylene benzol, benzol peroxide, polyvinyl alcohol, bentonite, concentrated sulfuric acid, methacrylic acid, sodium hydroxide, methyl chloride, and diethylenetriamine. You can use coconut sugar instead of white refined sugar in all your baking recipes, it’s a 1:1 conversion ratio. You can buy coconut sugar in the health or organic section of your supermarket or you can order it online if you can’t find it locally. Sorry that was a little long of an explanation, but hopefully it was helpful.

  1. says

    These sound so. good. I’ve been super busy and somewhat lazy with my breakfasts lately- I think making a batch of these the night before is the solution to my problem!

    • says

      That’s my problem too. I’m so busy and far too lazy to get up any earlier in the morning to make breakfast, these are perfect. I make a batch at night and they last me for like a week. Having something grab and go that’s healthy, is essential for me or I won’t eat breakfast.

  2. Nichole says

    Yum. I used up the last of my buttermilk for these and love them. They’re tangy, moist and not overly sweet. Thanks for sharing this. =)

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