Nutty Vanilla Bean Baked Oatmeal Cups
(adapted from The Wholesome Dish)
This is my first recipe featuring vanilla bean paste, and I have to say, it’s something I’ve been dying to cook with. I didn’t even bother looking in stores for it because, when it comes to specialty foods, Amazon always has the products I’m looking for. This is the kind I bought. Vanilla bean paste is a blend of vanilla beans, vanilla extract, water, and sugar. Vanilla bean is one of my top 3 favorite dessert flavors (along with lemon and chocolate).
I like this paste for several reasons. First, it’s cheaper than buying vanilla bean pods. Vanilla bean pods are about $6 a piece. You get about 50 times that many pods’ worth in one 4 ounce jar, and a whole jar is only $15. Vanilla bean paste has a longer shelf life than vanilla bean pods. Plus having it in a jar, as opposed to in beans, makes it way easier to use, so I have a reason to put that intense vanilla flavor into everything.
From here out, expect many recipes using vanilla bean paste! I just got my first Bundt pan, and I’m planning a vanilla bean and something (to be determined) flavored Bundt cake with vanilla bean glaze. Doesn’t that sound good?
For these oatmeal cups, you can substitute out any or all of the coconut flavors if you like, but I love coconut. The recipe I adapted this from uses canola oil, regular milk, regular sugar, etc. So you can do that in equal proportions if you like.
I made these using reusable silicone muffin cups. I like these because I think they’re cute, they’re reusable, and they won’t ever rip and leave paper in the muffin or cupcake. Whether you use these or paper liners, muffin liners are a must for this recipe.
You can keep these in the fridge for about a week, and just heat them up for 30 seconds to 1 minute before eating. If you like, add a little extra milk when serving to thin it out (I always like to do this).
Total Time: 1 hour and 15 minutes
Yield: 18 Muffins
Difficulty Level: Easy
¼ cup coconut oil, melted and cooled slightly
½ cup brown sugar
½ cup unrefined coconut sugar
½ cup unsweetened applesauce
2 cups coconut milk
2 teaspoons vanilla bean paste
½ teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground flax seed
3 cups old fashioned oats
2 teaspoons baking powder
½ sweetened flaked coconut
½ cup slivered almonds, plus more for topping
- Preheat the oven to 350 degrees Fahrenheit.
- Line your muffin tin with 18 muffin liners.
- Crack the eggs into a large mixing bowl. Use a wire whisk to break the yolks apart.
- Add the coconut oil, brown sugar, and coconut sugar. Whisk together until the sugar has broken apart and dissolved.
- Add the applesauce, coconut milk, vanilla bean paste, salt, cinnamon, and ground flax. Whisk until combined.
- Add the oats, baking powder, flaked coconut, and slivered almond. Use a rubber spatula to thoroughly combine.
- Add ¼ cup of the oatmeal mixture to each muffin cup.
- Bake for 35 minutes.
- Let cool for 10 minutes before serving.
- Store in an airtight container.