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.