Vegan oatmeal cups

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Vegan oatmeal cups

Baked oatmeal mini-muffin cups filled with healthy, vegan goodness

Who doesn’t want a healthy snack that satisfies a need for something sweet, a bit of crunch, and just the right amount of chocolate? We certainly think that a recipe like our vegan oatmeal cups, which checks all those boxes, should be in everyone’s repertoire.

What we love most about these vegan oatmeal cups is that they can be whipped together in only a few minutes, they require very little baking skill, and can be enjoyed by almost everyone. Vegan? These are good for you! Gluten-free or Celiac? These are good for you too! Extremely picky? Well there’s no guarantee, but we think you’ll find these pretty okay!

Helpful hints

We use large flake oatmeal for our vegan oatmeal cups recipe, but if you have another type of oatmeal that should be okay. We don’t however recommend steel cut oats, or the instant oatmeal that you get in the individual packets.

Vegan oatmeal cups

How to make oat flour

Although you can purchase oat flour it is super easy to make it yourself. Simply pulse dry oatmeal in a blender, food processor or spice grinder and voila! Oat flour!

How to make ground chia

Same applies for the ground chia; it is more expensive to purchase already ground chia seeds so we opt to grind our own in a spice grinder. We grind only what we will need for a given recipe and store the seeds in the refrigerator for maximum freshness. Grinding your own chia seeds ensures that they won’t be rancid because they have been sitting on a shelf for too long as well!

Can you bake large size vegan oatmeal cups?

You can always make large vegan oatmeal cups by baking the batter in regular size muffin pan. You will get fewer portions obviously, and will have to increase the baking time to about 18 – 22 minutes.

Vegan oatmeal cups
Vegan oatmeal cups
Vegan oatmeal cups

Feel free to make substitutions to this recipe. Some ideas are to change the almond butter for peanut butter, or cashew butter, to use sunflower seeds instead of pumpkin seeds, and to opt for raisins in lieu of chocolate chips.


Looking for more healthy snacks like our vegan oatmeal cups? Try these:

Dates stuffed with almond butter and coconut

Popcorn

Citrus platter with pomegranate

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

Vegan oatmeal cups
Vegan oatmeal cups
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5 from 2 votes

Vegan oatmeal cups

Baked oatmeal mini-muffins filled with healthy, vegan goodness
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Snack
Keyword: #greeklententrecipes, Mia Kouppa lenten, Mia Kouppa vegan, Vegan oatmeal cups, Vegan oatmeal muffins, Vegan snacks
Servings: 12 portions
Calories: 77kcal
Author: Mia Kouppa

Equipment

  • Mini muffins tray

Ingredients

  • 1/2 cup oatmeal
  • 5 tbsp oat flour
  • 1 tbsp ground chia seeds
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tbsp unsweetened coconut
  • 1 tbsp almond butter
  • 1 tbsp pumpkin seeds
  • 2 tbsp chocolate chips (dairy-free) optional
  • vegetable oil spray for greasing muffin pan

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • In a medium size mixing bowl combine all of the dry ingredients (oatmeal, oat flour, ground chia, baking soda, ground cinnamon and salt) and whisk until well combined. Set aside.
    1/2 cup oatmeal, 5 tbsp oat flour, 1 tbsp ground chia seeds, 1/4 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp salt
  • In the bowl of a stand mixer combine the applesauce, maple syrup, and almond butter using the paddle attachment of the mixer. Slowly add in the dry ingredients and mix until well combined.
    1/2 cup unsweetened applesauce, 1/4 cup maple syrup, 1 tbsp almond butter
  • To the bowl add the pumpkin seeds, coconut and chocolate chips and mix only until well combined.
    2 tbsp unsweetened coconut, 1 tbsp pumpkin seeds, 2 tbsp chocolate chips (dairy-free)
  • Grease your mini muffin tin and drop a tablespoon of batter into each muffin cup. You should end up with 10 - 12 min oatmeal cups.
    vegetable oil spray for greasing muffin pan
  • Bake in the middle rack of your oven for 10 - 12 minutes until baked through and golden brown on top.
  • Allow to cool a few moments before removing them from the muffin pan and then place on a cooling rack to cool completely.
  • Enjoy!

Notes

We use large flake oats in this recipe, but any oatmeal will do except for steel cut and instant oatmeal.
Baked oatmeal cups will keep for a few days at room temperature in a well sealed container.  Alternatively, they can be stored in the refrigerator, or even frozen.

Nutrition

Calories: 77kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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