Lemon Baked Oatmeal Cups

Moist and delicious Lemon 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. 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! 

Hellooooo most perfect breakfast how are youuuuUUuuUUUU!

Lemon Baked Oatmeal Cups

★★★★★ 5 from 2 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 10 cups 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American

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Description

Moist and delicious Lemon Baked Oatmeal Cups make the perfect healthy breakfast on the go! Vegan and gluten-free.

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Ingredients

Scale 1x2x3x

• 2 overripe medium bananas
• ¾ cup milk (I used unsweetened almond milk)
• ¼ cup cashew or almond butter
• Zest and juice 1 large lemon
• 1 ½ tsp vanilla extract
• 2 cups old-fashioned oats
• ¼ cup chia seeds
• ¼ cup coconut sugar (or sweetener of choice)
• 1 ½ tsp baking powder
• ½ tsp fine salt

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Instructions

1. Preheat oven to 375F. Spray muffin tin with cooking spray
2. Place bananas in a large mixing bowl. Mash with a fork. Add milk, nut butter, lemon juice and zest, and vanilla. Whisk until well-combined.
3. Add oats, chia seeds, sugar, baking powder and salt, stirring to combine. Spoon batter evenly into muffin tin.
4. Bake for 20-25 minutes (I did 23 minutes), or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin. Sore in an air-tight container in the refrigerator.

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