Preheat oven at 350°F. Line muffin tin with paper cups. (Can also be baked in a 9 x 9” casserole dish and extend the baking time to 25 – 30 minutes.)
Mix the first 3 dry ingredients.
In another bowl mix the remaining ingredients.
Combine the two mixtures and, using a 1/3 measuring cup, distribute into 12 paper lined muffin tin.
Bake for about 20 minutes. The oats will appear dry and toothpick test will be clean.
Remove from oven and let oats set for a few minutes before serving.
Can be eaten hot or cold, topped with milk or yogurt and add your favourite fruit.
Store in refrigerator for 2 or 3 days. Oatmeal cups can also be stored frozen.
Makes 12 oatmeal cups.
*Can substitute ROGERS PORRIDGE OATS & ANCIENT GRAINS blend.