2 1/2cupsunsweetened almond milkor your favorite milk
1/3cuppure maple syrup
2teaspoonsground cinnamon
1/4teaspoonsalt
1largeeggbeaten
1teaspoonbaking powder
1mediumapplechopped into 1/2" chunks
For the streusel topping:
1/2cupold fashioned rolled oats
1/4cupoat flourmay substitute with Bob's Red Mill 1 to 1 flour or all purpose if not gluten intolerant
1/4cupcoconut sugar
1/2teaspoonground cinnamon
1/8teaspoonsalt
1/4cupcoconut oilmelted
1/4cupchopped pecans
Instructions
Prepare the oatmeal cups
Place the 2 cups oats, chia seeds, almond milk, maple syrup, cinnamon and salt in a medium bowl and stir well to combine. Cover with plastic wrap and refrigerate until softened, a minimum of 3 hours or overnight. Before baking, stir in the beaten egg and baking powder, then fold in the apples.
Preheat the oven to 350 degrees. Grease the cavities of a standard muffin pan with cooking spray or oil.
Divide the oat mixture between the (12) muffin cups.
Prepare the streusel topping:
Add the 1/2 cup oats, oat flour, coconut sugar, cinnamon and salt in a small bowl and stir well to combine. Add the coconut oil and stir until moistened, then stir in the chopped pecans.
Divide the streusel topping over the top of each muffin cup and bake on the middle rack of the oven for 35-40 minutes or until set. Around 25-30 minutes into baking time, cover the oatmeal cups with foil if the topping is golden brown.
Remove from the oven and cool the oatmeal cups on a wire rack. When cool enough to handle, run a knife around the edge of each muffin cup, remove from the pan and serve warm or cool completely. Enjoy!
Notes
The baked oatmeal cups are great with or without the streusel topping!
Store baked oatmeal cups in an air tight container in the fridge for up to 5 days.
If you omit the chia seeds, decrease the almond milk by 1/2 cup (use a total of 2 cups milk).
Coconut sugar may be subbed with granulated or brown sugar.