These easy baked oatmeal cups use only FOUR basic ingredients and they're perfect for breakfast, school lunches or snacks! Naturally sweetened, packed with protein, make ahead and freezer friendly with 3 different variations: raspberry chocolate chip, peanut butter banana and apple cinnamon.
Optional mix ins: finely chopped applesbananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, etc.
Preheat oven to 350 degrees F and line a 12 cup muffin pan with liners (I like to use the silicone ones!). Set aside.
In a medium bowl stir together oats, EGG Creations, milk and maple syrup until combined. Divide evenly between muffin cups (make sure you get equal liquid in each cup so none are dry).
Stir in optional mix ins if desired (*NOTE: if you do this, you may want to leave a little extra space in your muffin cups, and therefore you may get 16 instead of 12): I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips.
Bake for about 25 minutes, until light golden brown on top and completely set. Let sit for 5-10 minutes before removing from liners.
Oatmeal Cups can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. They reheat beautifully! Serve alone or with milk and additional maple syrup if desired.