Optional: maple syrup, whipped cream topping, sugared cranberries
Instructions
Preheat the oven to 400 degrees F. Spray a miniature muffin tin with nonstick spray (liners not recommended as the oats stick and the oatmeal cups don't come out cleanly.)
In a large bowl, briskly whisk together the Silk Nog and the large egg.
Measure the coconut oil when melted and then add the melted (but slightly cooled to not cook the egg) coconut oil into the bowl.
Whisk in the coconut oil and brown sugar. (If you aren't used to healthier snacks/breakfasts increase to 1/2 cup)
Add in the cinnamon, nutmeg, salt, and vanilla extract.
Add in the baking powder, baking soda, and old fashioned oats (do not use quick or steel cut oats)
In a blender or food processor, blend up oats until they resemble a flour consistency. I just pulse the oats in the blender until they look like flour. Measure the blended oats AFTER blending them and not before.
Stir all the ingredients together and let the mixture set for 15 minutes to allow the oats to absorb some of the liquid.
Fill up the prepared miniature muffin tin with the mixture. Fill the muffin cavities 90% of the way full.
Bake for 9-12 minutes and then remove and allow to slightly cool (I like to eat them still hot/warm).
If desired, top with maple syrup, whipped cream topping, and sugared cranberries. To sugar cranberries, click here for directions.
Notes
*If you don't use the pumpkin spice version eggnog, you may need/want to increase the spices as that Almond Nog has a lot of spice and flavor. If you want a stronger "eggnog" flavor add 1/4-1/2 teaspoon imitation rum extract.