Name: Cranberry Baked Oatmeal Cups [vegan]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200 g rolled oats; 100 g wholemeal spelt flour - for gluten free grind 100g [US 1 cup] rolled oats to flour; 1 chia egg - 1 Tbsp of ground chia seeds + 3 Tbsp water; 1 overripe banana; 1 1/2 tsp cinnamon powder; 1 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp salt; 125 ml coconut oil + extra for greasing; 125 ml maple syrup; 75 g dried cranberries; 75 g sunflower seeds; 75 g pumpkin seeds; Mix of extra cranberries, sunflower seeds and pumpkin seeds

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These vegan Cranberry Baked Oatmeal Cups make the perfect grab & go breakfast or snack.

Cranberry Baked Oatmeal Cups [vegan] by The Flexitarian

These vegan Cranberry Baked Oatmeal Cups make the perfect grab & go breakfast or snack. Why not sneak a few in the kids’ lunchbox?

The mashed banana gives them a soft texture which is perfect with a hot or cold drink.

Packed with pumpkin and sunflower seeds, these are not too sweet and make a nice change from porridge or bars.

If you prefer a gluten-free option, simply replace the spelt flour with some gluten-free oats that you can ground yourself to flour in a blender. You can also replace the cranberries with raisins.

You can certainly make a batch ahead as these will keep for 5 days in an airtight container.

Cranberry Baked Oatmeal Cups [vegan]

These vegan Cranberry Baked Oatmeal Cups make the perfect grab & go breakfast or snack.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast, Snacks

Cuisine American, English

Servings cups

Calories 317 kcal

Equipment

12-hole muffin tin
mixing bowl

Ingredients

200 g rolled oats
100 g wholemeal spelt flour – for gluten free grind 100g [US 1 cup] rolled oats to flour
1 chia egg – 1 Tbsp of ground chia seeds + 3 Tbsp water
1 overripe banana
1 1/2 tsp cinnamon powder
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
125 ml coconut oil + extra for greasing
125 ml maple syrup
75 g dried cranberries
75 g sunflower seeds
75 g pumpkin seeds

TOPPINGS:

Mix of extra cranberries, sunflower seeds and pumpkin seeds

Instructions

Preheat the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.
Make the chia egg by mixing together 1 Tbsp of ground chia seeds and 3 Tbsp water. Set aside.
Melt the coconut oil in a pan.
In a bowl mix together the dry ingredients : oats, flour, baking powder, cinnamon, salt, cranberries, sunflower seeds and pumpkin seeds.
Mash banana in a bowl. Add maple syrup, cooled coconut oil, vanilla extract and chia egg. Mix well together.
Mix banana mixture with the dry ingredients until all is well combined.
Grease a 12-hole muffin tin with some extra coconut oil.
Carefully spoon the oatmeal cup mixture into each muffin hole pressing with a spoon so it is densely packed. Each hole should be filled to full height.
Add toppings, pressing them gently into each cup.
Place in the oven for about 20-25 mins until golden.
Once done, let cool the oatmeal cups down in the tin. When cold, carefully remove each one with a sharp knife.
These baked oatmeal cups will keep for 5 days in an airtight container.

Nutrition

Serving: 1cupCalories: 317kcalCarbohydrates: 35gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 138mgPotassium: 227mgFiber: 4gSugar: 12gVitamin A: 12IUVitamin C: 1mgCalcium: 59mgIron: 2mg

Keyword Cranberry, oatmeal, oats

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