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5 from 19 votes

Gluten Free Cranberry Orange Baked Oatmeal Cups

Tart, seasonal cranberries meet bright, sweet oranges to make a compact, portable, easy to make breakfast for little hands, or on the go!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: cranberry orange baked oatmeal, gluten-free baked oatmeal cups
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put the oats and gluten free flour blend in a medium mixing bowl. Stir in the coconut milk and lemon juice. The mixture will be thick. Cover with a towel and let the mixture soak overnight about 8 hours. This soaking process breaks down the phytic acid in the oats and flour, making it easier on digestion. It also allows the nutrients in the grains to be absorbed better.
  • The next morning, pre-heat your oven to 350 degrees.
  • Blend the eggs in a medium mixing bowl for 1 minute until frothy. Add the beaten eggs along with the rest of the ingredients to the oat/flour mixture that soaked overnight, and stir to combine (this takes a minute at first as the oat/flour/milk soaked mixture is a bit thick – do NOT add more liquid. It will loosen up as you incorporate the wet ingredients you added.)
  • Scoop the batter into a muffin tin lined with <a target="_blank" href="https://www.amazon.com/gp/product/B00SS5M7DM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00SS5M7DM&linkCode=as2&tag=simmomrev-20&linkId=4ea85b1dec383f1e88edfeca50f98d2a">silicone muffin cups</a><img src="//ir-na.amazon-adsystem.com/e/ir?t=simmomrev-20&l=am2&o=1&a=B00SS5M7DM" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> (or, if you don’t have silicone muffin cups, you can butter your muffin tin to prevent sticking). Sprinkle the tops of each muffin with coconut sugar if you choose.
  • Bake the baked oat cups at 350 degrees for 30-35 minutes until the tops are golden brown (check them around the 30 minute mark in case our ovens run differently). Let the muffins cool 5 minutes in the pan before turning them out to a cooling rack for 10 minutes before eating.
  • Recipe makes 12 large muffins. You could make them smaller and get 18 – if you have real little ones in the house, I’d make them smaller so they can eat a whole muffin. You will probably need more like 30 minutes to bake if you make them smaller.