Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.

In a large bowl, mix rolled oats, cinnamon, baking powder and salt.

In another bowl, whisk together almond milk, maple syrup, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you're making.

Add peanut butter, mashed bananas and ⅛ cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Add extra cinnamon, almond butter, applesauce and ⅛ cup of diced apples into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Add almond butter, applesauce, almonds and ⅛ cup of blueberries into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.