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”]
I made these this morning and looking forward to eating them! HOWEVER, in your directions, you never tell when to add the eggs.!! I added them to the wet ingredients, but thought you should revise your directions for others. Love your recipes.
Awesome! Thanks for pointing that out. Just fixed it!
I’m allergic to nuts. Any substitutes for almond butter?
I made these this morning and looking forward to eating them! HOWEVER, in your directions, you never tell when to add the eggs.!! I added them to the wet ingredients, but thought you should revise your directions for others. Love your recipes.
Awesome! Thanks for pointing that out. Just fixed it!
I’m allergic to nuts. Any substitutes for almond butter?
I am not a fan of bananas but really want to make this. What can I substitute them with?
I hate bananas and my husband is allergic. It can be frustrating to find healthy recipes when everyone subs in bananas. I think mango might be a good one to substitute here. I’ve also heard that applesauce can be subbed for banana in recipes. It might be too moist though so maybe add some avocado in with the applesauce too? I’m not really sure but it might be worth a try. I’m thinking I will try one of those two options, myself. Anybody have any other suggestions?
I am not a fan of bananas but really want to make this. What can I substitute them with?
I hate bananas and my husband is allergic. It can be frustrating to find healthy recipes when everyone subs in bananas. I think mango might be a good one to substitute here. I’ve also heard that applesauce can be subbed for banana in recipes. It might be too moist though so maybe add some avocado in with the applesauce too? I’m not really sure but it might be worth a try. I’m thinking I will try one of those two options, myself. Anybody have any other suggestions?
Thanks for this recipe! Made these the other night and have been enjoying the tasty and easy breakfasts. It turns out that I picked up quick cooking oats last time, so mine was a mix of old-fashioned and quick cooking. I think it made for a more muffin-like texture than my baked oatmeal usually is:)
Sounds amazing!!
Thanks for this recipe! Made these the other night and have been enjoying the tasty and easy breakfasts. It turns out that I picked up quick cooking oats last time, so mine was a mix of old-fashioned and quick cooking. I think it made for a more muffin-like texture than my baked oatmeal usually is:)
Sounds amazing!!
Yum I love this combo so much! I just started using my silicone baking cups as well and I LOVE them. I also have a silicon muffin pan too… You can never have too many baking tools, right… My husband begs to differ. Ha! Love the ingredient list here and I think I have everything on hand! I’ll have to give these a try 🙂
Yum I love this combo so much! I just started using my silicone baking cups as well and I LOVE them. I also have a silicon muffin pan too… You can never have too many baking tools, right… My husband begs to differ. Ha! Love the ingredient list here and I think I have everything on hand! I’ll have to give these a try 🙂
Did I miss where you add the flax and egg that was set aside?? I just added it in at the end…hopefully they turn out because they look so good!!
Did I miss where you add the flax and egg that was set aside?? I just added it in at the end…hopefully they turn out because they look so good!!
Just made the Apple Ginger Oatcakes from the Full Helping and now these lemon coconut beauties are next on my list!! Yum!!
Just made the Apple Ginger Oatcakes from the Full Helping and now these lemon coconut beauties are next on my list!! Yum!!
Lemon-y coconut-y dreeeeam bites! 😀 these look incredible!
Lemon-y coconut-y dreeeeam bites! 😀 these look incredible!
Everything tastes better in mini size 😀 And how have I never thought to add citrus to oats?!? Amg that sounds ah.maze.ing.