Baked Oatmeal Cups

Brooke Bulloch, RD and mom

According to the Whole Grains Council, rolled oats are created when oat groats are steamed and then rolled into flakes. Oats have many health benefits linked to an important component called beta glucan, including: lowering cholesterol, lowing A1C, and improving the gut microbiota.

These oatmeal cups are like a muffin and can be eaten cold or warmed. I’ve included hemp hearts and ground flaxseed for added protein, fibre, and omega 3 fatty acids. My 6 year old gobbles them up! As a mom and dietitian I love that these are easy to make, taste great, and pack some important nutrients for my growing kiddo.

Pre-heat oven to 375F.

Ingredients

3 cups rolled oats
1 1/4 cup high protein milk (e.g. cows milk or soy milk)
1 cup frozen berries (1/2 cup frozen whole blueberries and 1/2 cup chopped frozen strawberries).
1/3 cup maple syrup
1/4 cup hemp seeds
2 tbsp ground flaxseed
2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking soda
Canola oil spray for the muffin tin or muffin cups

Directions

1) Preheat oven to 375F. Then spray the muffin tin with oil. (I use silicon muffin cups and spray those).
2) Add all of the ingredients to a medium sized mixing bowl. Stir together well with a spoon. Let the mixture soak in milk for a few minutes.
3) Scoop the mixture evenly into each muffin cup. Press the mixture into the cup.
4) Bake 25-30 minutes. Let the oatmeal cups fully cool on the countertop in the muffin tin.
5) Store in the refrigerator up to 5 days, or freeze.