Oatmeal Cups Two Ways \ Blueberry & Apple

Oatmeal Cup Details

Hi guys! I’m SO glad this recipe turned out and let me tell you, Ford and I love them! They are a great healthy breakfast/snack. I’d recommend making them on Sunday so you can grab them throughout the week. Easy and healthy!

I took the oatmeal base cup recipe and created two different versions – apple cinnamon and blueberry coconut. This is why I split the base in half once I made it. Instructions about this below! I started with these two flavoring as I know Ford is a big fan of apple and blueberry. Depending on what your kiddo and/or you like, have fun with it! Mix in what you like! Note the apple recipe is vegan while the blueberry option uses plain greek yogurt. I wanted to try both and they turned out excellent.

See below for ingredients and steps to make them. Leave a comment with any questions you have. Enjoy!

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Ingredients

Oatmeal Cup Base

3 cups rolled oats – I use this brand

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup oat or almond milk – I use this brand

1/4 cup honey

2 Tablespoon ground flax seed

1 teaspoon vanilla extract

Apple Cinnamon

1/4 cup unsweetened apple sauce

1/2 cup diced apple

1/2 teaspoon cinnamon

1 Tablespoon almond butter

Blueberry Coconut

1/4 cup plain greek yogurt

1/2 cup frozen blueberries

1 Tablespoon almond butter

1 Tablespoon unsweetened shredded coconut

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Steps

[1] Preheat oven to 350 degrees and line muffin tin with 12 paper liners.

[2] In a large bowl mix together base dry ingredients: oats, cinnamon, baking powder and salt.

[3] In another bowl mix together the remaining base wet ingredients: milk, honey, flax seed and vanilla extract.

[4] Separate the wet ingredients into two bowls equally – about 3/4 cups each.

[5] Use the first wet bowl for the apple cinnamon ingredients: apple sauce, diced apples, cinnamon and almond butter. Mix well and let sit for 5 minutes.

[6] In the other wet ingredient bolw add the blueberry coconut ingredients: plain greek yogurt, frozen blueberries, almond butter and shredded coconut. Mix well and let sit for 5 minutes.

[7] Separate the dry ingredients into two bowls equally – about 1 1/2 cups each.

[8] Combine one dry mix with the apple cinnamon bowl and the other dry mix with the blueberry coconut bowl. Now you will have TWO batters ready to go!

[9] Scoop mixtures evenly into muffin tin with liners – 6 apple and 6 blueberry.

[10] Bake 35 minutes or until the center of the cup has set. Enjoy!

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