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Pesto Tomato – Make Ahead Savory Baked Oatmeal Cups


  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 15 1x
  • Category: Breakfast, Vegan, Gluten Free

Description

The pesto gives these oatmeal cups so much flavor!


Ingredients

  • 4 cups old fashioned rolled oats, gluten free certified if necessary
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2-3 minutes)
  • 2 1/2 cups unsweetened, non-dairy milk
  • 1 1/2 cups diced tomatoes, I like to discard the seeds so I don’t add too much extra liquid
  • 3/4 cups pesto

Instructions

  • Pre-heat oven to 375 degrees F.  Grease a muffin tin or use silicone liners.
  • In a large bowl, mix together the oats and the rest of the dry ingredients.
  • Add the milk and flax egg and mix until combined.
  • Next, add the tomatoes and pesto.
  • Use a 1/4 cup scoop to scoop the oat mixture into the muffin tin.  Bake cups until cooked through and firm, about 20 – 23 minutes.  Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.