Preheat oven to 350 degrees F. Mist a 12-count muffin pan with non-stick cooking spray and set aside.
In a large bowl, whisk to combine the oats, baking powder, cinnamon, and salt. In a medium bowl, whisk together the almond milk, eggs, honey, brown sugar, and vanilla extract.
Pour the wet ingredients into the dry and mix until combined. Using a scoop or large spoon, evenly distribute the mixture between the 12 muffin wells.
Bake for 25-27 minutes, or until the tops of the oatmeal cups are golden. Allow oat cups to cool for 5-10 minutes before removing from the muffin tin and allowing to cool completely.