Baked Granola Oatmeal Cups
3 tablespoons maple syrup
1 tablespoon ground flax seed
3 cups old fashioned rolled oats
1 cup Cascadian Farms Organic Dark Chocolate Almond Granola (or granola of your choice)
1 teaspoon baking powder
3/4 teaspoon fine grain sea salt
3 tablespoons almond butter
2 cups unsweetened soymilk (almond or coconut milk would also be great!)
1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees Fahrenheit. Place silicone baking cups in a muffin tin.
2. Mix the maple syrup and ground flax seed together in a small bowl. Let the mixture sit for 15 minutes.
3. Mix the rolled oats, granola, baking powder, and salt together in a large mixing bowl.
4. Mix the almond butter, soymilk, maple syrup mixture, and vanilla extract together in a smaller mixing bowl.
5. Add the wet ingredients to the dry ingredients and stir well to combine.
6. Using an ice cream scoop, fill each silicone baking cup, pressing the mixture down firmly into each cup. Make sure to stir the mixture well between filling each cup, as the oats will not have soaked up all of the liquid yet and will want to separate.
7. Bake the oatmeal cups for 30 minutes in the preheated oven until the tops are slightly golden. Remove them from the oven to a cooling rack and let them cool completely.
*Recipe Notes: If you are packing one of these cups in a lunchbox, make sure it has cooled completely beforehand. Extra moisture (such as steam from cooling food) can cause bacterial growth. These can also be made ahead of time! Let them cool completely then pack them in an airtight container and store them in the freezer for up to one month. When you are ready to pack one, pull it out of the freezer the night before and place it in the refrigerator to thaw overnight, then pack the cup in the bento the next day and reheat in the microwave for 30 seconds before eating.