Baked Oatmeal Cups, Four Ways

Ingredientes

BASE

Cooking spray

2 1/2 cups old-fashioned or quick-cooking oats*

1 1/2 cups unsweetened vanilla almond milk

1/2 teaspoon vanilla extract

1/4 cup lightly packed light brown sugar

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 cup unsweetened applesauce

MIX-IN OPTIONs

(See opposite)

*Read the label to be sure this product is gluten-free.

Instrucciones

Preheat the oven to 350°F. Generously spray a standard 12-cup muffin tin e with cooking spray.

Make the oatmeal: In a food processor, pulse the oats about 15 times until fine (they should be a similar consistency to instant oats, with a few bigger pieces). Transfer to a large bowl and add the milk and vanilla. Set aside to allow the oats to absorb the milk, about 5 minutes.

In a small bowl, combine the brown sugar, salt, baking powder, and cinnamon. Add to the bowl of soaked oats along with the applesauce and mix-in options (see opposite page). Gently fold until thoroughly combined. With a heaping 1/3 measuring cup, scoop the oatmeal mixture into the prepared muffin tin.

Bake, rotating halfway through, until set, about 25 minutes. Let cool in the pan for 10 minutes. Carefully remove with an offset spatula or paring knife, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container or zip-top plastic bag.

To reheat, microwave for about 30 seconds (or l minute if frozen) or unti heated through.