Description
Easy gluten-free oatmeal cups packed with berries. Perfect for busy mornings or quick snacks. Kids love these simple, tasty bites.
Ingredients
Scale
- 2 cups certified gluten-free rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen mixed berries
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, mix together the certified gluten-free oats, baking powder, salt, and cinnamon (if using).
- In a separate medium bowl, whisk together the egg, milk, maple syrup or honey, melted oil or butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the mixed berries.
- Divide the mixture evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until the edges are golden and the centers are set.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cups can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- They freeze well. Cool completely, then store in a freezer-safe bag or container for up to 3 months.
- Reheat gently in the microwave or oven.
- Let your kids help measure ingredients or add berries to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American