A healthy feel-good winter breakfast that’s got all the warmth and heartiness of a bowl of hot oatmeal and the on-the-go convenience of a muffin.  These oatmeal cups are great for their versatility and ability to customize them with different berries and nuts. Enjoy them by themselves or crumble one on top of your favorite yogurt... 

Ingredients: 

(Makes 12 servings) 

3 cups rolled oats 

½ cup coconut flakes 

2 tsp cinnamon 

1 tsp baking powder 

¼ tsp salt 

1 ½ cups oat or almond milk 

1 cup unsweetened applesauce 

¼ cup honey 

1 tsp vanilla 

1 cup fresh cranberries 

¾ cup sliced almonds 

¼ cup chopped walnuts 

Instructions: 

Preheat oven to 350 degrees. Grease a muffin cup pan. In a large bowl, mix the oats, cinnamon, baking powder and salt. In another bowl mix the milk, applesauce, honey, and vanilla until combined and stir into dry ingredients. Then fold in the fresh cranberries and nuts. Scoop mixture into the prepared muffin pan. Bake until the edges are golden brown, and middles are set (about 15 minutes). You can freeze cups and reheat them in the microwave for about 45 seconds or warm them in the oven. Top with a sprinkle of brown sugar and serve warm.