Baked Oatmeal Cups Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180˚C).
• Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer.
• In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt.
• In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine.
• Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes.
• Bake until the top of the oatmeal is set, 30-40 minutes.
• Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired.
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C)
• In a bowl, whisk all wet ingredients until fully combined.
• Add the dry ingredients and mix thoroughly.
• Divide mixture amongst the lined cups of a muffin tin. Top each muffin with berries.
• Bake 25 minutes. Store covered up to 2 days.
• Enjoy!

Steps:

• Preheat oven 350˚F (180˚F).
• In a bowl, add the milk, egg, honey, pumpkin puree, cinnamon, nutmeg, and vanilla until combined.
• Stir in the oats and chocolate chips.
• Transfer the oat mixture to 15 silicone muffin cups, or a muffin tin lined with cupcake liners.
• Bake for 30 minutes, until light golden on top.
• Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• Enjoy!