Preheat the oven to 350 degrees F (175 C) then spray a 12 cup muffin tin very well with nonstick spray and set aside.

Add 1 cup oats to a food processor or high powered blender then process until they’ve turned into flour. Add the flour to a large mixing bowl then add remaining 1-1/2 cups oats, nuts (if using), chia seeds, cinnamon, baking powder, and salt then whisk to combine.

To a medium-size mixing bowl add the milk, applesauce, maple syrup, coconut oil, eggs (or flax eggs) and vanilla then whisk to combine. If some of the coconut oil clumps up, that’s ok — it will melt in the oven.

Let the batter sit and thicken for 5 minutes then scoop 1/4 cup into each of the prepared muffin cups. Bake for 25-30 minutes or until the edges of the oatmeal cups are browned and the centers have set. Err on the side of overbaking vs underbaking.

Let the oatmeal cups sit in the muffin tin for 10 minutes before running a knife along the outside of each cup and removing to a cooling rack to cool completely.

Store leftover Baked Oatmeal Cups in an airtight container in the refrigerator for up to 5 days then eat chilled, or microwave for 20-30 seconds or until warmed through.