Oatmeal Cups - gluten free, dairy free, sugar free

So, easy, portable, with any delicious fill-ins you like, these little oatmeal cups are perfect on busy mornings!  My husband loves them in the summer, because it's too hot to make regular oatmeal, so he puts two in a bowl and pours a little milk over them. I take them to work and eat them as a mid-morning snack. My boys obviously liked chocolate chips in theirs! To make enough for my family all week, I doubled this recipe and stored them in the fridge.

I found this recipe on Pinterest, and modified it a bit.  The recipe below is the original recipe, with notes about my modifications. My modifications make the recipe gluten and dairy free.

If you make them, let me know what toppings you used, and when you eat them!

INGREDIENTS (Makes 12)

1 egg
1 tsp vanilla extract
1 cup unsweetened applesauce
1 banana mashed
1/4 cup of honey (I don't use the honey, because I find the applesauce and the banana make these sweet enough)
2 1/2 cups of rolled oats (I used a mix of gluten free steel cut oats, gluten free rolled oats, brown rice cereal, and buckwheat cereal).
1/8 cup chia seeds (I also added 1/4 cup of ground flax seed, and because of this also added and additional one half cup of applesauce)
2 TBSP ground cinnamon
1 1/2 tsp baking powder
1/2 tsp salt (I used pink sea salt)
1 1/4 cups milk (I used almond milk)
Toppings - I used blueberry, chocolate chips, and then cherry almond (I used frozen blueberries, mini chocolate chips, and unsweetened dried cherries along with raw almonds).  You can used any you like: raisins, cranberries, nuts.  There are so many options.

Ready to go in the oven

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Mix eggs, vanilla applesauce, banana, and honey (which I don't use) in a bowl.
3. Add in oats, chia seeds, flax seeds, cinnamon, baking powder, salt and mix well.
4. Pour in the milk and stir.
5. Line a 12 cup muffin tin with cupcake liners.
6. Divide the mixture evenly into muffin tin cups.
7. Add any toppings you like.
8. Place filled muffin tins in the oven and bake for 30 minutes. 

Ready to eat!