Cranberry Pepita Oatmeal Cups
Serves: 12 servings
  • 3 cups (10 ounces) gluten-free, rolled oats
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ cup chia seeds
  • ½ cup pepitas (pumpkin seeds)
  • ⅔ cup dried cranberries (unsweetened or reduced sugar)
  • 2 eggs or flax egg replacer (see notes)
  • 2 tablespoons maple syrup
  • 2 tablespoons butter, melted
  • 1½ cups unsweetened vanilla almond milk
  1. Preheat the oven to 350 degrees and line a standard 12-cup muffin pan with paper muffin liners.
  2. Thoroughly whisk together the oats, cinnamon, salt, baking powder, chia seeds, pepitas, and cranberries in a medium bowl.
  3. Add the eggs, maple syrup, butter, and almond milk and mix until smooth.
  4. Divide the batter among the muffin cups.
  5. Bake for 30 minutes on the bottom rack of the oven.
  6. Store the oatmeal cups, tightly wrapped, at room temperature for up to 5 day or freeze.
Adapted from – Baked Oatmeal Cups

For egg free oatmeal cups use a flax egg replacer. For the equivalent of 2 eggs combine 2 Tablespoons of ground flaxmeal with 6 Tablespoons of water. Let sit for 5 minutes before proceeding with the recipe as written.

Sweetened dried cranberries can be used in this recipe but it will increase the sugar content to 5 grams per serving.
Recipe by Queen of My Kitchen at