Baked Plum Pistachio Oatmeal Cups

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free!

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Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

I used to eat oatmeal for breakfast all of the time, during the first couple of years after I went vegan. I’d make all kinds of flavors, as you can see judging by the oatmeal tag on my site. But, lately, my breakfast has consisted of coffee and anything I can put on a piece of toast, that might be in my fridge. Some mornings this could be a layer of vegan mayo with seeds on top, kinda sad. Therefore, these Baked Plum Pistachio Oatmeal Cups are a much-welcome addition!

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

So, I was happy to return to my oat-y roots. This time, making some baked oatmeal that could be prepared ahead of time and eaten conveniently during the week. Plus, stone fruits are finally back to my local grocery stores, and I found the most amazing plums for these lil’ baked oatmeal cups.

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

This recipe is seriously easy-to-make! Simply chop, mix, scoop, and bake; maybe finish with a drizzle if you’re into that sort of thing. 😉 I paired the plums with pistachios, cardamom, and vegan white chocolate chips,* plus these are sweetened with mostly coconut sugar (and a little maple syrup) which gives these an even better flavor. *Edit: It looks as though those chips are currently unavailable on Amazon, but you may be able to find them elsewhere!

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

These oatmeal cups are super versatile, too! Other flavors I want to try in the future: sweet cherries with vanilla and almonds, apple cinnamon with pecans, strawberries and cream, maybe even a pumpkin pie? I’m sure the possibilities are endless. But, for now, I’m going to finish off the tasty Plum Pistachio Cups that are tempting me, in my kitchen!

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

Two years: Trip to Italy // Three years: Loaded Breakfast Potatoes // Four years: Raw Creamy Tomato Basil Pasta

Baked Plum Pistachio Oatmeal Cups

Easy-to-make, convenient, Baked Plum Pistachio Oatmeal Cups with cardamom, drizzled in white chocolate. Delicious!
Course Breakfast, Snack
Cuisine Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 10
Author Jackie of Vegan Yack Attack

Ingredients

Oatmeal Cup Base

  • 2 cups rolled oats gluten-free
  • 1/2 cup diced plum
  • 1/4 cup coconut sugar
  • 1/4 cup pistachios
  • 3 tablespoons vegan white chocolate chips
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon sea salt
  • 1 cup water
  • 1 cup unsweetened non-dairy milk
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • cup Roughly 1/2 thinly sliced plum 10 round slices

Toppings

  • 2 tablespoons white chocolate chips
  • 2 teaspoons full-fat coconut milk
  • 2 tablespoons chopped pistachios
  • Cardamon for sprinkling

Instructions

Oatmeal Cup Base

  1. Preheat oven to 350F and grease a 12-ct cupcake pan, lightly with cooking oil.
  2. In a medium mixing bowl, place rolled oats, diced plum, coconut sugar, pistachios, white chocolate chips, ground flaxseed, cardamom and sea salt. In a small bowl, stir water, non-dairy milk, maple syrup and vanilla extract.
  3. Pour wet mixture into the medium mixing bowl and stir until combined. Use a 1/3-measuring-cup to scoop oatmeal mixture into cupcake pan. You will fill 10 of them; make sure that the liquid ratio is roughly the same in each one.
  4. Top each oatmeal cup with a slice of plum. Place sheet in oven and bake for 23-24 minutes, or until the edges of each oatmeal cup are golden brown.
  5. Place cupcake pan on cooling rack for 15-20 minutes.

Topping

  1. While the oatmeal cups are cooling, warm white chocolate chips and coconut milk in a double boiler, whisking until melted and smooth.
  2. Once oatmeal cups are cool enough to handle and more firm, use a thin spatula or butter knife to loosen them from the pan. You can carefully flip the pan over to get the cups out, or use a spoon. Place back on cooling rack, drizzle with white chocolate mixture, sprinkle pistachios and a light shake of cardamom over the tops. Serve.
  3. Will last 1 week in the fridge.

Baked Plum Pistachio Oatmeal Cups! Easy, delicious, and allergen friendly, plus oil-free! #vegan #glutenfree

Have a great weekend!

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18 Comments on “Baked Plum Pistachio Oatmeal Cups

  1. I love oatmeal so much! I’ve been eating it almost every day for almost 10 years now. Here in Germany we just never cook it and so it’s super quick. But your version looks much more tempting than the plain oatmeal bowls I come up with when still half asleep!

    • Oh man, I’ve never had a bowl of totally uncooked oats! Just overnight oats really. I’ll have to try out the quick method. 😉

    • Thank you! And I hope that you do, they were delish!

  2. These are gorgeous! We have a beautiful plum tree in our back yard…unfortunately last season it didn’t produce much fruit, though the year before we had buckets full. I’m going to bookmark this for next season.

    • Oh, a plum tree would be so cool to have! Hoping for a bountiful crop, next season!

  3. Just made these!! Are the cups supposed to feel sticky on the bottom? Or are they supposed to be dried out?

    Thanks xx

    • Hi May! I like them soft so they’re more like mini-baked oatmeal casseroles, so yours sound on point! If you’d like them drier next time, reduce the liquid by maybe 1/2-3/4 cup and bake a few minutes longer. 🙂

  4. These look delish but I can’t see where the flaxseed comes in?

    • Thank you, for pointing that out, Aidan! It goes in with the dry ingredients, I’ve edited the recipe to reflect this! 🙂

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