Yes, I still exist, I promise. I’ve been cooking/baking the past few weeks and have selfishly been depriving you of what I’ve been making. There have indeed been pictures on Facebook. But they’re the ones from my cell phone when it’s 11pm at night and the lighting is so atrocious that my food looks yellow. Not blog worthy. (Even though I plan on posting the picture from my cell phone anyways.. don’t judge). Then I just get lazy and don’t post the recipe. Moral of the story is.. sometimes you just need a friend to give you the good ole kick in the butt to blog (You all can thank Kristin). She saw them on Facebook and asked me to finally post the recipe.
I’ve been raving about these oatmeal cups for a few weeks now and just haven’t gotten around to posting about them. In my pre-celiac days I loved oatmeal for breakfast, especially baked oatmeal. Once I went gluten-free I found out quickly that oats were a big no-no on the list. Yeah, they are technically gluten-free, but since the oats are grown in the same fields as wheat, they are widely considered to contain gluten due to cross-contamination. So off I went to Amazon and bought myself (no joke) 5 bags of gluten-free oats. A few weeks later, my sister, Kate, told me about these individual sized baked oatmeal cups that she made for a brunch with her friends. I just thought they were such a great idea because I could add different toppings to each one. I also loved the idea of being able to add different toppings. For my toppings I chose trail mix, chocolate chip banana chip, and cinnamon dried cranberry. Basically I went through my roommates shelf in our pantry and used what I could find. The oatmeal cups taste great from the oven, but also reheat really well in the microwave for a quick breakfast at work. I also froze about half of the cups for breakfast at a later date. These will definitely become a breakfast staple during my week!
2 cups gluten-free rolled oats
1 tsp baking powder
2 tbsp chia seeds (optional)
2 tsp cinnamon
1/2 tsp salt
1/3 cup maple syrup (can also sub with honey)
1 1/2 cup milk
2 tbsp melted butter
1 1/2 tsp vanilla
1 tsp vanilla extract (pure vanilla is gluten-free)
toppings (I used chocolate chips, banana chips, trail mix, and craisins)
Preheat oven to 375F. In a large bowl, mix together oats, baking powder, chia seeds, salt, and cinnamon. In a separate bowl, whisk the eggs. Add in the milk, maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ingredients. Mix together. Line a muffin tin with 9 paper cups. Spoon 1the mixture into each cup until it’s 3/4 of the way full. Sprinkle the toppings over each muffin cup. Bake for 25 minutes or until the cups are set. Eat warm.
To freeze: Let muffins cool. Place in a freezer bag and store in freezer. To reheat, let muffins defrost in the refrigerator over night. Microwave for 30-45 seconds.
Source: Adapted from Pamela Salzman