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These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

Lemon Baked Oatmeal Cups

Lemon Baked Oatmeal Cups are an easy grab and go breakfast perfect for busy mornings. Made with hearty oats, maple syrup, poppy seeds, almonds and bursting with fresh lemon. 

Course Breakfast
Cuisine American
Keyword baked oatmeal cups, dairy free, lemon baked oatmeal, refined sugar free
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 12 baked oatmeal cups
Calories 158 kcal
Author Kelly

Ingredients

  • 1 1/2 cups unsweetened almond milk , or milk of your choice
  • 2 large eggs (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
  • 1/2 cup maple syrup OR honey
  • 4 teaspoons melted coconut oil OR avocado oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • juice & zest from 1 lemon
  • 1/2 teaspoon almond extract
  • 1 tablespoon poppy seeds , if possible
  • 1 tablespoons sliced almonds for topping
  • 3 1/2 cups old-fashioned rolled oats , use gluten free as needed

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.

  2. In a large bowl, whisk together the eggs, milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt.

  3. Stir in the lemon juice, lemon zest, almond extract and poppy seeds. Fold in oats.
  4. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press tops with sliced almonds.
  5. Bake in preheated oven for 17-23 minutes, or until set.
  6. Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Nutrition Facts
Lemon Baked Oatmeal Cups
Amount Per Serving (1 muffin cup)
Calories 158 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.