Baked Oatmeal Breakfast Muffins

This recipe comes out like a soft baked bowl of hearty oatmeal in a muffin form!

Perfect for a healthy breakfast on the go.


2 1/4 cup rolled oats. I used Bob’s Red Mill Extra Thick rolled oats

1/2 cup raisins or dried cranberries

2 tsp baking powder

1/4 tsp salt

1 cup almond, soy, rice or the non-dairy milk

1/4 cup date sugar

1/4 cup coconut sugar

4 flax “eggs” ( 4 TBSP ground flax meal + 12 TBSP water, whisked together)

1/4 cup raw pumpkin seeds

1/2 Cup Gluten Free flour blend

1 tsp vanilla

1 tsp cinnamon

1/4 cup unsweetened shredded coconut *optional


Preheat oven to 350 degrees

Mix all of the dry ingredients together in a large mixing bowl and stir well.

Add in the wet ingredients and mix together until blended.

Use a greased (or paper liners) 12 well muffin pan and fill each well to the top.

Bake for approximately 12-15 minutes until a knife inserted into the center comes out clean.


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