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<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">Baked Oatmeal Cups Recipe</title><meta name="description" content="These gluten-free oatmeal muffins are perfect for taking breakfast on the go, or for healthy snacking at home all day long Sweetened with mashed banana and maple syrup, and lightly spiced with cinnamon, they have all the allure of a breakfast treat, but are as substantial and hearty as a bowl of oatmeal This recipe is endlessly customizable — use your favorite dried fruit, nut butter and milk — just be sure to keep the same ratio of wet to dry ingredients so the muffins hold their shape" data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/recipes/1027229-baked-oatmeal-cups" data-next-head=""><meta name="robots" content="noarchive, max-image-preview:large" data-ne...
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