Individual Baked Oatmeal Cups

• 3 whole Egg Whites
• 1 Tablespoon Vanilla Extract
• 1/4 cups Maple Syrup
• 5 cups Old Fashion Oats
• 1/4 cups Ground Flax Seed
• 1 teaspoon Salt
• 3 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 3 cups Non-fat Milk
• Optional Toppings Of Your Choice (See Note)

1. Preheat oven to 350 F.
2. Line two 12-count standard size muffin tins with paper muffin cups and spray the cups with cooking spray.
3. In a large bowl, add egg whites, vanilla and 1/4 cup maple syrup. Whisk together until incorporated. Add oats, ground flax seed, salt, baking powder and cinnamon and mix until combined. Add the milk and mix until combined.
4. Spoon into prepared baking cups and top with whatever toppings you like. Just remember don't over fill the muffin cups, especially if you are putting toppings on it.
5. Bake in the preheated oven for 25 minutes or until oatmeal is firm.
6. You can freeze the oatmeal cups and take them out of the freezer the night before to have in the morning. You can also microwave the frozen cup or eat them immediately, right from the oven.
7. Optional toppings: Apples and peanut butter, blueberries, strawberries, chocolate chips and pomegranate seeds.

egg whites, vanilla, ubc, oats, ubc, salt, baking powder, cinnamon, nonfat

Taken from tastykitchen.com/recipes/breakfastbrunch/individual-baked-oatmeal-cups/ (may not work)