Breakfast Oat Cups

 These gluten-free breakfast oat cups are delicious, and a great way to start your morning or bring along as a snack for you or your kiddos! You can customize the mix-ins however you please, so they're extremely versatile and can be made to satisfy your very own taste buds. Plus, they're quick an easy to make. That's a huge win my books!

🖤 Breakfast Oat Cups 🖤

Makes 12 oat cups.

Ingredients:

• Coconut oil or parchment paper muffin tin liners
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 2 large bananas, mashed OR 2 cups unsweetened applesauce
• 1 Tbsp honey
• 2 1/2 Cups rolled oats
• 1 Tbsp ground cinnamon
• 1 1/2 tsp baking powder
• 1 1/2 Cups oat milk
• Mix-ins & toppings of your choice (berries, fruit, chocolate chips, shredded coconut, nuts, seeds...)

Directions:

1. Preheat oven to 350°F. Coat muffin tin with coconut oil, or line with parchment paper muffin tin liners.
2. Combine eggs, vanilla, mashed bananas or applesauce and honey in a large bowl. Set aside.
3. In a small bowl, stir together rolled oats, cinnamon and baking powder. Then, pour dry ingredients into banana mixture and stir well to combine.
4. Add milk and mix well, then fold in your mix-ins.
5. Divide batter evenly between prepared muffin cups and add toppings of your choice!
6. Bake for 20-25 minutes or until golden brown.
7. Cool slightly and serve immediately, or store in an air-tight container in the fridge for the week ahead.

Enjoy! 

- Becca