Baked Oatmeal Cups
These protein-packed oatmeal cups are the perfect freezer-friendly breakfast, school lunch or snack!
- Prep time: 5 min
- Makes: 12-16 oatmeal cups
- Cook time: 25-30 min
1 plain oatmeal cup
- Fat.2.5 g
- Fat.0.5 g
- Cholesterol.20 mg
- Carbohydrates.22 g
- Fibre.2 g
- Sugar.10 g
- Protein.3 g
- Sodium.25 mg
- Potassium*.90 mg
|2 1/2 cup / 591 ml||rolled oats|
|1/4 cup / 59 ml||Egg Creations Whole Eggs Original - Cracked Eggs|
|1 1/2 cup / 354 ml||milk|
|1/2 cup / 118 ml||pure maple syrup|
Preheat oven to 350° F and line a 12 cup muffin pan with liners.
In a large bowl stir together oats, EGG Creations, milk and maple syrup. Divide evenly between muffin cups (make sure an equal amount of liquid is distributed in each cup).
Stir in optional ingredients if desired, see tips below.
Bake for 25-30 minutes, until light golden brown on top and completely set. Let sit for 5-10 minutes before removing from pans.
Oatmeal cups can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. They reheat perfectly. Serve alone or with milk and additional maple syrup if desired.
Additional ingredients might include: apples and cinnamon, chocolate chips and berries, or bananas and peanut butter.
If adding optional ingredients, leave some leave some extra room and note this may yield up to 16 oatmeal cups.
Try using silicone muffin pan liners.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.Learn More
Tips: Scrambled Eggs
For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.