Baked oatmeal mini-muffins 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 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, 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!
We use large flake oatmeal in this 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.
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!
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.
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.
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? Try these:
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
- Mini muffins tray
- 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
- 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.
- 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.
- To the bowl add the pumpkin seeds, coconut and chocolate chips and mix only until well combined.
- 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.
- 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.