Piña Colada Baked Oatmeal Cups

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 256kcal

Naturally sweetened pineapple & coconut oatmeal you can take on the go

Spray a 12-count cupcake pan with non-stick oil. Set aside. Preheat oven to 350 degrees.
Add rolled oats, flake coconut, sea salt, and nutmeg to a large bowl and stir until combined.
Add coconut milk crushed pineapple maple syrup, coconut oil, and vanilla extract to bowl and stir until uniform and no dry pockets remain. Small chunks of coconut oil are OK.
Divide oatmeal mixture evenly between each well of prepared cupcake pan (about ½ cup of mixture in each). Lightly press mixture into each well so that the top of each muffin is smooth.
Transfer pan to oven and bake for about 25 minutes or until tops of cups are firm when pressed. Allow them to cool to room temperature in pan before removing. Store refrigerated in an airtight container.

Can I use instant oatmeal for baking oatmeal? Rolled oats (also called old fashioned oats) are a must here. Using quick oats or steel cut oats won't yield the same texture in baked oatmeal.
What substitutions can I make? You can use shredded coconut or toasted coconut chips in place of the flake coconut with no major differences.
How to store baked oatmeal cups? Refrigerate in an airtight container and they will keep for about 10 days.
How to freeze baked oatmeal? Freezing baked oatmeal cups is simple. Wrap them individually so they won't stick together. Then freeze the wrapped cups in a freezer-safe bag and they'll keep for up to six months. When it's time to reheat, unwrap and microwave for one to two minutes on a microwave safe dish.