Ingredients
- 2 cups rolled oats
- 1/2 cup milk (or dairy-free milk)
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fruit (like berries or chopped apples) or nuts
- Optional: 1/4 cup nut butter or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
- In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, milk, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Gently fold in any optional ingredients such as fruit, nuts, or chocolate chips.
- Divide the mixture evenly between the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the oatmeal cups are golden and firm to the touch.
- Allow to cool slightly before removing from the muffin tin.
- Enjoy as a quick breakfast or snack! Store leftovers in the fridge for up to a week.
This recipe can be customized based on preferences or dietary needs. Would you like more specific details or variations for this recipe?