SunButter Baked Oatmeal Cups! The ultimate healthy make-ahead breakfast with good stuff like oats, hemp seeds, chia, applesauce, and endless topping ideas!
THIS POST IS SPONSORED BY SUNBUTTER®
I have been SERIOUSLY underestimating baked oatmeal. And for that I am sorry.
To you. To baked oatmeal. To myself.
And it’s not like one of those things I simply forgot about for 6 months and then got to rediscovered and eat daily for weeks until the love affair faded into a comfortable part-of-my-breakfast-life-but-not-my-whole-breakfast-existence rhythm. We’re talking it’s been years of underestimating. It’s not cute.
Here is what I *think* happened…
- Grew up eating instant oatmeal packets.
- Realized it contains about as much sugar as ice cream. Chose ice cream.
- Made my own hot oatmeal. Realized I live in Florida so hot oatmeal = sweating through breakfast 90% of the year.
- Discovered overnight oats (which are easier and faster and don’t make me feel as nap-y afterwards)
- Never looked back. Never considered other ways to oatmeal.
But baked oatmeal. It’s the perfect middle ground between baked good and bowl breakfast. It can be made in muffin form (my favorite form). It was born to be meal prepped. It can be customized 327 different ways. It can double as a snack or – with enough chocolate chips – a dessert.
I should’ve made/posted this years ago. But let’s not waste time on regrets that we could spend baked oatmeal-ing.
It’s not that I never made baked oatmeal before, I have. It just never HOOKED me…if you know what I mean. And I think that is because I wasn’t making it with SunButter.
A lot of vegan baked oatmeal recipes use mashed banana or flax eggs to hold everything together, but adding a seed or nut butter makes things extra muffin-y and delicious in a way that I find much more lovable.
Because SunButter is my hands down favorite nut/seed butter, of course that’s what I used here. If you still haven’t tried it, the flavor is similar to peanut butter but less overpowering and just…well…better! In my opinion. Although based on the response I get anytime I post a recipe with it, you guys seem to love it too. And it makes this yummy hand-held breakfast or snack nut free too.
Now if we’re getting real specific, the no sugar added variety is my true jam. Only 2 ingredients (roasted sunflower seeds + salt), but the silky texture and perfect salt-sweet balance…ugh so good.
The SunButter makes these baked oatmeal cups tastier than any baked oatmeal you’ve had before, but the flavor is neutral enough to work with any/all toppings – nuts, seeds, coconut flakes, jam of any flavor, berries, banana slices, dried fruit, chocolate chips, etc.
While I sincerely hope you relationship with baked oatmeal has not been as neglectful as mine, if so now is the time to change that. This is your moment. SunButter Baked Oatmeal Cups are here to help.
WATCH HOW TO
SunButter Baked Oatmeal Cups – the ultimate healthy make-ahead breakfast with good stuff like oats, hemp seeds, chia, applesauce, and endless topping ideas!
- 1/2 cup (120g) unsweetened applesauce*
- 1/2 cup (125g) No Sugar Added SunButter
- 1/2 cup (120g) nondairy milk
- 1/4 cup (35g) coconut sugar
- 1 1/2 (cup (150g) rolled oats
- 1/4 cup (30g) hemp seeds**
- 2 tbsp (20g) chia seeds
- 1 tsp cinnamon
- 1/4 tsp salt
- Toppings of choice: nuts, seeds, jam, frozen berries, chocolate chips, etc.
- Preheat the oven to 350ºF. Spray/grease a 12 cup muffin pan with coconut oil.
- Whisk together the applesauce, coconut sugar, SunButter, and milk.
- Add the oats, hemp seeds, chia seeds, cinnamon, and salt. Stir to combine.
- Fill each muffin tin with a heaping spoonful of batter.
- Add toppings of choice and press in lightly.
- Bake for 20-25 minutes at 350ºF or until golden brown around the edges.
- Cool for 10-15 minutes before removing from the pan. Enjoy!
- Keep leftovers in the fridge in an airtight container for up to a week, or freeze for longer storage.
*Or substitute with pumpkin puree or mashed banana.
**Or seeds/nuts of choice.
- Serving Size: 1 cup
- Calories: 153
- Sugar: 5g
- Fat: 8g
- Saturated Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
Keywords: vegan, gluten free, meal prep, healthy, snack, easy, muffin