When I started having kids I imagined sitting at the bottom of a ski hill or on the side of a horse arena cheering my kiddos on. I never imagined I would be sitting on the sidelines of a soccer field in soggy wet grass being pelted with intensely cold wind. There was one moment last week when I got up to chase our toddler that I swear my hand hit a freezing cold puddle. At least I hope that’s what it was. After an incredibly bone chilling night of soccer I was so thankful to climb in my car and turn on my heated seats. I was even more thankful to come home and have something quick to put together that would warm all of us from the inside out. These oatmeal cups store and reheat so easily making them great for a quick breakfast idea – or in our case, a post soccer warning dessert.
There are a few substitutions you can make in this recipe to suit your lifestyle. I used unsweetened coconut milk in this recipe; however you can use your favorite milk or milk substitute. Almond milk will give these a slightly nuttier flavor.
If you don’t have maple syrup on hand you can substitute equal amounts of honey or brown sugar. To make this sugar free you can omit the sweetener; however, you will want to add an extra 1/4 cup of applesauce.
We love the big apple chunks in this recipe. You can omit the apple if you don’t want the large pieces. You can also replace the apples with 1/2 cup of chopped walnuts or mini chocolate chips.
My absolute favorite way to enjoy these is to put one cup in a bowl and add a small amount of fresh coconut milk. I then reheat, stir and enjoy. It ends up so much better tasting than instant oatmeal and is much healthier for you. I freeze the leftovers in an airtight container and pull one cup out the night before I want one for breakfast. They turn into a warm breakfast without the effort!
- 3 cups of rolled oats
- 1 1/2 cups of unsweetened coconut milk
- 1 1/4 cups of unsweetened applesauce
- 1/4 cup of maple syrup
- 1 teaspoon baking soda
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of ground nutmeg
- 1 large apple – chopped
- Pleat oven to 350° Fahrenheit.
- Lightly oil a regular size 12 cup cupcake pan and set aside.
- Mix together all ingredients except apples until mixed through. Mixture will be soupy.
- Gently fold in chopped apples.
- Spoon mixture evenly into baking pan.
- Bake for 30-35 minutes or until lightly browned on top.
- Allow oatmeal cups to cook in pan for five minutes before removing.
- Enjoy immediately and refrigerate or freeze leftovers.