Moist and delicious Lemon Coconut Baked Oatmeal Cups with no added sugar make the perfect healthy breakfast on the go! Vegan and gluten-free.
So is it totally bizarre that I never really make baked oatmeal in a pan but am currently head over heels obsessed with these little cuppies?!
They’re essentially baked oatmeal in perfect, portioned, portable form. It’s not like it’s that hard to use a spatula and cut a square from a pan, but there’s something truly magical about the good old muffin tin.
When my blogging boos and I decided to make citrus the theme for January’s round-up, I immediately turned to lemon and then immediately turned to coconut. Ahem, match made in foodie heaven. I messed around with the proportions in the cooler older cousin version of this recipe (Banana Zucchini Baked Oatmeal Cups) since winter isn’t zucchini’s best friend, thus opening up a whole new world of portable oaty greatness.
By the way, I’m all googly eyes for these silicone baking cups. They make clean-up a total breeze! Oh an since I know half of you are going to ask, I went ahead and calculated the nutrition information. One muffin (without the optional maple syrup) has 116 calories, 5 grams of fat, 16 grams of carbs, 3 grams of fiber, 5 grams of sugar, and 4 grams of protein. I really liked the subtle natural sweetness of using just ripe banana, but feel free to add maple syrup if you like things sweeter. But remember, they’re meant to be a breakfast or snack option, not dessert!
They’re moist, totally vegan, gluten-free, and have ZERO added sugar or oil. Hellooooo most perfect breakfast how are youuuuUUuuUUUU.
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Lemon Coconut Baked Oatmeal Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12-14 1x
Description
Moist and delicious Lemon Coconut Baked Oatmeal Cups with no added sugar make the perfect healthy breakfast on the go! Vegan and gluten-free.
Ingredients
- 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs if not vegan)
- 3 overripe medium bananas
- 1/4 cup creamy almond butter
- 3/4 cup unsweetened vanilla almond milk
- 1/4 cup pure maple syrup (optional, to sweeten)
- Zest and juice 1 large lemon (1/4 cup lemon juice)
- 1 1/2 tsp vanilla extract
- 3 cups old-fashioned oats (use gluten-free if necessary)
- 1/3 cup unsweetened flaked or shredded coconut
- 1 tbsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 375F. Spray muffin tin with cooking spray
- Place flax and water in a small bowl. Stir to combine. Set aside.
- Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, vanilla, and flax eggs. Stir until well-combined.
- Add oats, baking powder, coconut, and salt, stirring to combine.
- Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).
- Bake for 20-25 minutes, or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin.
- Store in an air-tight container in the refrigerator.
[Tweet “Breakfast just got SO much easier! Lemon Coconut Baked Oatmeal Cups via @TheHummusapien”]
Everything tastes better in mini size 😀 And how have I never thought to add citrus to oats?!? Amg that sounds ah.maze.ing.
lemon and coconut = i die.
Another marriage you never let me taste in C town. You are officially a mean potato. (low carb variety)
lemon and coconut = i die.
Another marriage you never let me taste in C town. You are officially a mean potato. (low carb variety)
These look freakin’ AWESOME! And they totally remind me of your lemon coconut no-bake bites, which I currently have a stash of in my fridge. Have yet to find a no-bake bite that tops those bad boys. Can’t wait to try these cups!
These look freakin’ AWESOME! And they totally remind me of your lemon coconut no-bake bites, which I currently have a stash of in my fridge. Have yet to find a no-bake bite that tops those bad boys. Can’t wait to try these cups!
These look delicious!! I love everything coconut right now. I will definitely be picking up some of those baking cups – what a great idea!!
These look delicious!! I love everything coconut right now. I will definitely be picking up some of those baking cups – what a great idea!!
I use my muffin tin for all kinds of stuff! Even meatloaf. 🙂
I use my muffin tin for all kinds of stuff! Even meatloaf. 🙂
There are not enough lemon desserts/treats in my life! Love the combo with coconut!
There are not enough lemon desserts/treats in my life! Love the combo with coconut!
Yummy in my tummy!
Yummy in my tummy!
I’ve have been obsessed with baked oatmeal cups lately since I haven’t had time to have a sit down breakfast in the morning. I love this combo of lemon and coconut, makes me think of summer! These look amazing!
Can I make the Lemon Coconut Oatmeal cups without FLAXSEED? Just use the eggs?
Yep!
I’ve have been obsessed with baked oatmeal cups lately since I haven’t had time to have a sit down breakfast in the morning. I love this combo of lemon and coconut, makes me think of summer! These look amazing!
Can I make the Lemon Coconut Oatmeal cups without FLAXSEED? Just use the eggs?
Yep!