Baked Applesauce Oatmeal Muffin Cups
Print Recipe
Looking for an early morning accompaniment to your favorite beverage or a quick on the go snack when you are heading out the door? Try this chock full of goodness plant powered oatmeal in a cup.
Servings Prep Time
16 muffin cups 10 minutes
Cook Time Passive Time
25 minutes 40 minutes
Servings Prep Time
16 muffin cups 10 minutes
Cook Time Passive Time
25 minutes 40 minutes
Baked Applesauce Oatmeal Muffin Cups
Print Recipe
Looking for an early morning accompaniment to your favorite beverage or a quick on the go snack when you are heading out the door? Try this chock full of goodness plant powered oatmeal in a cup.
Servings Prep Time
16 muffin cups 10 minutes
Cook Time Passive Time
25 minutes 40 minutes
Servings Prep Time
16 muffin cups 10 minutes
Cook Time Passive Time
25 minutes 40 minutes
Ingredients
DRY INGREDIENTS
  • 3.5 cups rolled oats
  • 6 tablespoons ground flax seed
  • 4 teaspoons cinnamon
  • 2 teaspoons baking powder
WET INGREDIENTS
  • 1.5 cups plant milk
  • 1.5 cups unsweetened applesauce
  • 1/3 cup maple syrup or agave
  • 4 teaspoons pure vanilla
ADD ONS
  • 1/2 cup pumpkin seeds
  • 1/2 cup raisins
Servings: muffin cups
Instructions
DRY INGREDIENTS
  1. Mix dry ingredients in a large bowl, making sure that there are no lumps in the baking powder and cinnamon.
  2. I like to use a whisk.
WET INGREDIENTS
  1. Measure wet ingredients into a medium size bowl and stir until well combined.
  2. Pour over dry ingredients and use a spatula to incorporate gently.
  3. Let sit for 10 minutes or so to allow flax meal to absorb some of the liquid.
ADD ONS
  1. Add pumpkins seeds and raisins and stir to incorporate.
  2. Do not over mix.
  3. Grease muffin trays or line with silicone cups.
  4. Scoop 1/3-1/2 cup of batter into prepared muffin cups.
BAKING,HANDLING, STORING AND EATING
  1. Bake at 375 degrees F for 20-25 minutes
  2. Let rest for 10 minutes and then remove from pan and place on cooling rack.
  3. When cool enough to handle, remove silicone cups (if using) and place baked oatmeal upside down on cooling rack for approximately 30 minutes or until bottoms are a little drier.
  4. Serve with a dollop of nut butter and/or jam or slip into a container for an on the go pick me up while out and about.
  5. Store in the fridge for up to four days or freeze for up to one month.
  6. Reheat from frozen in microwave for 45 or so seconds on high or 25 seconds if fresh.
Pumpkin Seeds, Raisins and Batter
Finished Batter
Ready to Bake
Cooling in Silicone Cups

Let me get the ball rolling by saying that if you are looking for a muffin recipe, this is not it. Baked oatmeal is a horse of a different color. In reality, it is more like a bowl of your favorite porridge in a snack like format.

This Baked Oatmeal is not really sweet.

It is chewy and dense.

There is no flour, so is 100% whole grain, which is something many of us are looking for in our daily diets.

But hey, if you like the idea of a breakfast or snack that is completely portable and that can fill you up in the healthiest of ways, this recipe is for you.

Tricks, Hints and Substitutions:

    • Substitute Gluten Free Oats for regular oats.
    • Buy whole flax seed and store in the fridge. Mill in small quantities using a coffee grinder and also keep in the fridge.
    • For a sweeter result use sweetened applesauce.
    • Substitute canned fruit for the applesauce. Simply whir up in the blender and freeze any excess.
    • Experiment with other flavor extracts: you may need less of some extracts, such as almond and lemon.
    • Omit pumpkin seeds and raisins for fewer calories.
    • Substitute any dried fruit for the raisins as well as any nut or seed for the pumpkin seeds.
    • Use an ice cream scoop for measuring batter. Mine is 1/3 cup and I fill it generously.

Nutrition in a Nutshell:

    • Oats:
      whole grain
      good source of carbs, fiber, protein and iron
    • Flax Meal:
      good source of Omega-3 (ALA),fiber and protein
    • Cinnamon:
      antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, immunity-boosting, cancer and heart disease-protecting abilities
      good source of manganese and fiber.
    • Plant Milks:
      Soy milk, for instance, is a good source of plant based protein
      Do not contain cholesterol, saturated fat and problematic animal protein found in cow’s milk.
    • Unsweetened Applesauce:
      good source of fiber
    • Raw Pumpkin Seeds:
      good source of carbohydrates, protein and iron
    • Raisins:
      good source of carbohydrates and antioxidants

Vegan Annie’s Handy Kitchen Tips

Eating whole grains can be a wonderful addition to a healthy plant powered diet.

Recipes don’t have to be complicated and difficult to do a body good.

If we can’t slow down the pace of daily life, at least let us eat nutrition packed snacks on the go.

May all beings be happy and free.

Anne

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Share...Share on Google+Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page
Baked Applesauce Oatmeal Muffin Cups

3 thoughts on “Baked Applesauce Oatmeal Muffin Cups

  • August 23, 2017 at 1:56 pm
    Permalink

    Have you tried adding walnuts?

    Reply
    • August 23, 2017 at 2:09 pm
      Permalink

      I also wanted to say we loved your baked oatmeal muffins!

      Reply
  • August 24, 2017 at 12:19 pm
    Permalink

    Hi Abby,
    I am very happy that you loved the baked oatmeal. I have not tried walnuts, but I am sure that they or any nut/seed would be a great substitute for the pumpkin seeds.
    Let me know if you try using them.
    Take care,
    Anne

    Reply

Leave a Reply