Gluten Free Baked Oatmeal Cups Recipe
I received a letter from a reader of Simply Gluten Free magazine recently asking for a recipe for baked oatmeal. I wasn’t really sure what she was looking for but I thought, how cool would it be to make gluten free baked oatmeal cups? The ultimate make-ahead, grab-and-go breakfast.
This recipe is so simple. And the really cool thing is you can customize the recipe to suit your tastes. Not a fan of blueberries? Add any berries you want instead. Prefer apples and cinnamon? Just swap out the blueberries for finely diced apples and add some cinnamon. Don’t like bananas? Use sweet potato puree instead. Allergic to eggs? Sub out for flax or chia gel.
Just be careful when selecting your oats – make sure they say “certified gluten free” right on the packaging. In this recipe, I used Hodgson Mill Quick Rolled Oats, they cook up perfectly and quickly.
You can whip these up in no time and have them all week for a quick and nutritious breakfast.
- Gluten free non-stick cooking spray
- 2 cups Hodgson Mill quick cook rolled oats
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- 1 banana
- 1 large egg
- 1 cup almond milk
- 3-4 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- ½ cup sliced almonds
Preheat the oven to 350 degrees. Spray a standard muffin pan with cooking spray.
In a mixing bowl, whisk together the oats, baking powder, and salt.
In another mixing bowl, mash the banana well with a fork. Add the egg, almond milk, maple syrup, and vanilla. Add the wet ingredients to the dry. Fold in the blueberries. Divide the mixture evenly among the prepared muffin tins. Sprinkle the tops of each with almonds. Bake for 25 minutes. Let cool in the pan for 5 – 10 minutes before removing. Can be stored in the refrigerator in a food storage bag for several days.
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