Baked Stuffed Oat Cups
Ingredients
- 1 cunsweetened non-dairy milk
- ⅝ cwater
- ⅓ cagave nectar
or maple syrup
- 1 tspvanilla extract
- 2 ¾ crolled oats
- 2 tbspchia seeds
- ¾ tspsea salt
- ½ cstrawberry preserves
Directions
- 1
Preheat oven to 350F and line a 12-count cupcake pan with liners.
- 2
In a blender place milk, water, agave nectar, vanilla, oats, chia seeds, and salt, in that order, cover with lid and pulse 7 to 10 times for about 2 seconds each time. The mixture should be well-combined and the oats broken down to roughly half their original size.
- 3
Scoop 2 tablespoons of oat mixture into each cupcake liner. Then, scoop 2 teaspoons of preserves into the center of each liner, followed by roughly 2 more tablespoons of the oat mixture, or until all of it is used up. I used a cookie dough scoop and an even smaller scoop to make this easier, but spoons work just fine!
- 4
Bake oat cups for 30-35 minutes, or until the edges start to brown, and steam has dissipated. Once baked, place on cooling rack and gently press the tops of the cups down with a fork, if they split from the steam during baking.
- 5
After cooling for 5 minutes, carefully pull the cups out of the baking sheet and place directly on cooling rack so that they do not steam themselves and get soggy. Once room temperature, store in an air-tight bag or container in the fridge for up to 7 days. Enjoy!
Baked Stuffed Oat Cups
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About this Recipe
Tired of scrambling for a healthy breakfast on busy mornings? These delightful Baked Stuffed Oat Cups are your answer, offering a delicious, low-budget, and effortless solution to your morning routine or snack cravings. These grab-and-go bites are perfect for anyone seeking a wholesome and satisfying start to their day.
What makes these oat cups truly special is their simple yet satisfying nature: they're effortlessly baked, naturally gluten-free and vegan, and perfectly portioned with a sweet strawberry surprise in every bite. The combination of hearty rolled oats and nutrient-rich chia seeds creates a substantial and energizing snack that stands apart from typical sugary options.
Imagine biting into a tender, wholesome oat cup with a delightfully chewy yet satisfyingly firm texture, subtly sweetened with agave nectar and fragrant with a touch of vanilla. Each cup holds a delightful, warm surprise: a soft pocket of sweet strawberry preserves that bursts with fruity flavor. These baked oat cups offer a comforting and hearty experience, providing sustained energy without feeling heavy, making them an excellent choice for a nutritious breakfast or a fulfilling snack. Furthermore, this recipe is a win for many diets, being naturally vegan, gluten-free, soy-free, nut-free, and dairy-free, ensuring a broad appeal.
These versatile baked oat cups are incredibly adaptable to your pantry and preferences. While strawberry preserves offer a classic, vibrant sweetness, feel free to swap them out for other fruit preserves you love, such as tangy raspberry, sweet blueberry, or delicate apricot. The recipe also calls for agave nectar, but if you prefer, maple syrup is an excellent 1:1 substitute, offering a similar natural sweetness. For an extra layer of flavor, consider stirring a pinch of ground cinnamon or nutmeg into the oat mixture before baking, adding a warm, comforting spice note to your breakfast bites.
Perfect for meal prepping, these stuffed oat cups are designed for busy weekdays, school lunches, or a satisfying afternoon pick-me-up. Enjoy them on their own for a complete bite, or pair them with a fresh fruit salad for a more substantial meal.