Description
Easy baked oatmeal cups bursting with raspberries made totally oil-free, gluten-free, and refined-sugar-free. Perfectly portioned cups for meal prep!
Ingredients
- 4 flax eggs (¼ cup ground flaxseed + ¾ cup filtered water)
- 2 bananas, smashed
- 4 tsp pure maple syrup
- ¼ cup sunflower seed butter (or any nut or seed butter)
- 2 TBSP unsweetened almond milk
- 2 cups Bob’s Red Mill Gluten-Free Organics Old-Fashioned Rolled Oats
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with muffin liners.
- Add the ground flaxseed and filtered water to a medium mixing bowl and allow it to gel for ~5 minutes.
- Next, add the mashed banana, maple syrup, sunflower seed butter, almond milk, and oats and stir well to combine, making sure the oats are well coated. The mixture should be thick and sticky. Fold in the raspberries.
- Divide the batter between the 12 muffin cups using a cookie scoop. I usually put 2 cookie scoops for each muffin cup.
- Transfer the baking sheet to the oven and bake the oatmeal cups for 25-30 minutes, or until they’re golden brown underneath and around the edges.
- Allow the baked oatmeal cups to cool briefly, then serve immediately! Store leftovers in an airtight container for up to one week and freeze for longterm storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free