Creamy Cardamom-Cinnamon Baked Oatmeal Cups

These baked oatmeal cups take everything cozy about a bowl of spiced oatmeal and turn it into a portable, make-ahead breakfast. Certified gluten-free oats are mixed with warming cinnamon and fragrant cardamom, then swirled with a creamy yogurt-egg custard that bakes up tender and rich in the center of each cup. A scattering of toasted nuts on top adds crunch and healthy fats, making these cups satisfying enough to carry you through a busy morning. Because every ingredient is naturally or certified gluten-free — from the oats to the milk, yogurt, and spices — this recipe is safe for anyone following a strict gluten-free diet, including those managing celiac disease or gluten sensitivity. Just be sure to check that your oats are labeled gluten-free, since oats are often cross-contaminated with wheat during growing or processing. Bake a batch on Sunday and you'll have a wholesome grab-and-go breakfast ready all week. Store the cups in the fridge and reheat in the microwave for 20-30 seconds, or enjoy them cold straight from the container. They also freeze beautifully, so double the batch if you want a longer-lasting stash.

Ingredients

• 2.5 cupscertified gluten-free rolled oats
• 1.5 tspground cinnamon
• 0.75 tspGround cardamom
• 1.5 tspbaking powder, ensure gluten-free certified
• 0.5 tspsalt
• 1.5 cupsmilk, or unsweetened almond milk
• 0.75 cupPlain whole-milk yogurt
• 2 largeeggs
• 0.33 cuphoney, or maple syrup
• 1 tspvanilla extract
• 3 tbspUnsalted butter, melted, or melted coconut oil
• 0.5 cupchopped walnuts or pecans
• 1 tbspNeutral oil or butter, for greasing, for greasing the muffin tin

Method

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin generously with oil or butter.
2. Toast the chopped walnuts or pecans in a small skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3-4 minutes. Remove from heat and set aside. 4:00
3. In the large mixing bowl, combine the gluten-free oats, cinnamon, cardamom, baking powder, and salt. Stir to evenly distribute the spices.
4. In the medium mixing bowl, whisk together the milk, yogurt, eggs, honey, vanilla extract, and melted butter until smooth and creamy.
5. Pour the wet mixture into the oat mixture and fold together until fully combined, with no dry pockets remaining.
6. Using an ice cream scoop or measuring cup, divide the oat mixture evenly among the 12 muffin cups, filling each almost to the top.
7. Sprinkle the toasted nuts evenly over the top of each oatmeal cup, pressing lightly so they adhere.
8. Bake in the preheated oven until the tops are golden and a toothpick inserted into the center comes out clean, about 22-24 minutes. 23:00
9. Let the oatmeal cups cool in the tin for 10 minutes before running a knife around the edges and gently lifting them out. Serve warm, or cool completely and store for a grab-and-go breakfast. 10:00