Go Back

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
Author: Mia Kouppa


  • 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.
  • Enjoy!


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.