Baked Oatmeal Cups are the ultimate grab-and-go breakfast: they're wholesome, portable, and truly customizable. Think of them as a cross between hearty baked oatmeal and a muffin, with all the flavors you love in a form that's perfect for busy mornings. Make a batch on Sunday, and you'll have a week's worth of nutritious, easy breakfasts ready to pop in the fridge or freezer.
These little oatmeal cups aren't just convenient, they're versatile. You can load them up with fresh berries, sliced bananas, nuts, seeds, or even a sprinkle of granola for crunch. Use almond milk, oat milk, or dairy milk; sweeten with honey, maple syrup, or brown sugar; and mix in spices like cinnamon or nutmeg!
I decided to try my hand at these baked oatmeal cups because I wanted something a bit healthier than my other favorite grab-and-go breakfast. And if I'm not rushing out the door, a pineapple & spinach smoothie pairs really well with these!
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Ingredients
Here's what you'll need to make these soft, chewy, and flavorful baked oatmeal cups. You can stick to the basics or swap in your favorite flavors to make them your own.
- Quick-cooking oats: The best choice for a tender, muffin-like texture. Rolled oats can work, but the cups will be a bit chewier. Use certified gluten-free oats to make them gluten-free.
- Baking powder: Gives the oatmeal cups a slight lift and keeps them from being too dense.
- Salt: Just enough to bring out the sweetness and flavor of the oats.
- Cinnamon: Adds warm spice; you can also try nutmeg, pumpkin pie spice, or apple pie spice.
- Chia seeds and/or flaxseed meal (optional): For added fiber, omega-3s, and a nutritional boost.
- Brown sugar: Light brown sugar adds a subtle caramel-like sweetness. You can swap it with maple syrup, honey, or coconut sugar.
- Milk: Almond milk, oat milk, dairy milk, or soy milk all work well.
- Egg: Helps bind the oatmeal cups together. For vegan baked oatmeal cups, use a flax egg or chia egg.
- Applesauce: Keeps the cups moist without needing much oil. Cinnamon applesauce adds even more flavor. Mashed banana can also be used.
- Vanilla extract: Adds a nice flavor.
- Toppings & mix-ins: Fresh berries, sliced bananas, diced apples, nuts, seeds, granola, dried cranberries, chocolate chips, or a combination of your favorites. I usually stock up on the different granola flavors from Trader Joe's.
How to Make Baked Oatmeal Cups
Making these baked oatmeal cups is simple, and once you try them, you'll have the process memorized for quick breakfast meal prep.
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin. This helps the oatmeal cups release easily after baking.
- Mix the dry ingredients: In a large mixing bowl, combine the oats, baking powder, salt, cinnamon, chia seeds or flaxseed (if using), and brown sugar. Whisk it until everything is evenly distributed.
- Whisk the wet ingredients: In a separate bowl, whisk together the milk, egg, applesauce, and vanilla extract until it's smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry and stir until just combined. The batter will look slightly loose (that's normal).
- Fill the muffin tin: Use a ⅓ cup measuring scoop to portion the oatmeal mixture into each muffin cup. If you're adding fresh fruit like berries or diced apples, fill halfway, add the fruit, then top with more oatmeal batter.
- Add the toppings: Sprinkle your choice of nuts, seeds, granola, dried fruit, or chocolate chips on top. Press them gently into the batter so they stick during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the oatmeal cups are set and a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the baked oatmeal cups cool in the pan for 10-15 minutes before removing. Serve warm, or cool completely and store for later.
Tip: For extra crunch, sprinkle a little granola or raw sugar on top before baking.
Flavor Variations
One of the best things about baked oatmeal cups is how easy they are to customize. You can change the flavors to match the season, your cravings, or whatever's in your pantry. Try one (or all) of these delicious combinations:
- Blueberry Almond Oatmeal Cups: Fold fresh or frozen blueberries into the batter and top with sliced almonds. Add a teaspoon of lemon zest for even more flavor.
- Banana Nut Oatmeal Cups: Mash one ripe banana into the wet ingredients, then top with chopped walnuts or pecans. This variation is extra moist and naturally sweet.
- Apple Cinnamon Baked Oatmeal Cups: Stir in diced apples and a little extra cinnamon or apple pie spice. Top them with a sprinkle of brown sugar.
- Peanut Butter Chocolate Chip Oatmeal Cups: Swirl in a few tablespoons of peanut butter before baking and sprinkle with mini chocolate chips.
- Cranberry Orange Oatmeal Cups: Add dried cranberries and a bit of orange zest for a fantastic fall breakfast.
- Pumpkin Spice Oatmeal Cups: Swap applesauce for pumpkin puree and add pumpkin pie spice. Perfect for fall mornings!
Tip: You can also make a mixed batch by dividing the batter into separate bowls and adding different mix-ins to each before filling the muffin tin. Then you'll have a variety of flavors ready for the week.
Storage & Meal Prep
Baked oatmeal cups are perfect for make-ahead breakfasts, and they store beautifully so you can enjoy them all week (or even months later if you freeze them).
- Refrigerator storage: Place cooled oatmeal cups in an airtight container and store in the fridge for up to 1 week.
- Freezer storage: For longer storage, wrap each oatmeal cup individually in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They'll keep for up to 3 months.
- Reheating from the fridge: Microwave on high for 20-30 seconds or warm in a toaster oven at 300°F for 5-7 minutes until heated through.
- Reheating from frozen: Thaw overnight in the fridge, then reheat as above. Or, pop a frozen oatmeal cup in the microwave for about 60-90 seconds, checking halfway through.
- On-the-Go Tip: Wrap an oatmeal cup in a napkin and take it with you. It will soften slightly as it warms to room temperature, making it a perfect portable snack.
Frequently Asked Questions
Can I use steel-cut oats instead of quick oats?
Not for this recipe. Steel-cut oats require a much longer cooking time and won't soften properly in the muffin tin. For the best texture, use quick-cooking oats or rolled oats.
How do I make these baked oatmeal cups vegan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set aside for 5 minutes) and use a plant-based milk such as almond, oat, or soy milk. Make sure any mix-ins, like chocolate chips, are dairy-free.
Can I freeze baked oatmeal cups?
They're perfect for freezing! Once cooled, wrap each cup individually in plastic wrap or parchment paper, then store in a freezer-safe bag or container for up to 3 months. Thaw them overnight in the fridge or reheat directly from frozen.
Why are my oatmeal cups dry?
This usually happens if they're baked too long or if the ratio of liquid to oats is off. Be sure to measure the ingredients accurately and check for doneness around the 20-minute mark.
Can I make baked oatmeal cups without eggs?
Yes, just use a flax egg or chia egg as a binder. You can also add a couple tablespoons of nut butter or mashed banana to help hold everything together.
How long do baked oatmeal cups last in the fridge?
Stored in an airtight container, they'll keep for up to 1 week.
Related
Looking for other recipes like this? Try these:
Pairings
These are my favorite dishes to serve with baked oatmeal cups:
Baked Oatmeal Cups
Baked Oatmeal Cups are portable, easy to make just how you like them and are loaded with healthy goodness!
Ingredients
- 4 cups quick-cooking oatmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoon chia seed, (optional)
- 2 tablespoon flaxseed meal, (optional)
- ⅓ cup light brown sugar
- 2 cups almond milk, (can also use dairy, soy or another nut milk)
- 1 large egg
- ½ cup cinnamon applesauce, (regular will also work)
- 1 teaspoon vanilla
Toppings
- ½ cup fresh berries
- ½ cup granola, mixed seeds and nuts, dried fruit, etc., (or a mixture of all)
Instructions
- Preheat the oven to 350F.
- Mix together the dry ingredients in a large mixing bowl. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry ingredients and mix just until it's combined.
- Grease a 12-cup muffin tin. Using a ⅓ cup measure, fill each will with oatmeal mixture. Top as desired, pressing the toppings gently into batter. If adding fresh berries, fill each well halfway, add a few berries, then finish filling and topping as desired.
- Bake for 20-25 minutes or until oatmeal cups are set and cooked through. Allow to cool for 10-15 minutes, then remove them from the pan. Store in refrigerator for up to a week.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 159mgCarbohydrates: 25gFiber: 4gSugar: 11gProtein: 5g
This data was provided and calculated by Nutritionix.
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