Baked Oatmeal Cups are portable, easy to make just how you like them and are loaded with healthy goodness!
This post is sponsored by Bob’s Red Mill.
These Baked Oatmeal Cups are one thousand percent my favorite way to enjoy oatmeal.
First of all, they’re portable. I can make a batch of these and we can (and do) grab a couple straight from the fridge for a quick, healthy breakfast. My girls can take them to school if we’re running late. And I can sit down and get to work without having to think about my first meal of the day.
Baked Oatmeal Cups are also easily customizable. The cups you see in these photos are all one batch! I know which flavors everyone prefers so I’ll make a few of each (and will usually make a double batch to make sure we have extra). Mixing the oatmeal “batter” is first, then I’ll add toppings or fresh fruit when assembling for the oven.
Since fresh fruit really needs to be mixed in (with the exception a few blueberries on top if I can’t resist), just add it to the middle. Like a fresh fruit surprise stuffing! I mean, who wouldn’t want that??
I use a 1/3 cup measure to fill each well which works perfectly. When adding fruit, I’ll fill them halfway, add a few berries then top with more oatmeal batter.
To make my Baked Oatmeal Cups, I always use Bob’s Red Mill quick-cooking rolled oats. Bob’s also carries chia seeds and flaxseed meal which are my favorite nutritional boosters (you can’t even tell it’s in there)! Flax is a wealth of omega-3 fatty acids and chia seed is known for its anti-oxidant properties, omega-3 content, and amount of fiber.
I also use Bob’s Red Mill brown sugar to sweeten them up. Just 1/3 cup for the entire batch!
Where things really get fun is with the toppings! I’ll pick up a mix of seeds, nuts and dried fruit – whatever looks delicious to me. Or I’ll make a mixture of my own. Chopped pecans and dried cherries, dried cranberries and walnuts, blueberries and sliced almonds are a few favorites. To be sure your toppings stick, be sure to press them down gently into the batter after filling.
One of my favorite toppings might be unexpected but it’s my personal favorite: GRANOLA! I simply press a small amount into the batter after filling, adding any other dried fruits or nuts I’m in the mood for. Try it – it’s so good and adds a great texture! (Bob’s Red Mill also carries delicious granola that you should consider checking out.)
Don’t forget to add a few berries to the middle if you’ve got them on hand. The fresh fruit in the middle with a crunchy topping is out of this world!
More delicious breakfast recipes:
- Raspberry Almond Flour Pancakes
- Overnight Oatmeal with Yogurt & Fresh Fruit
- Overnight Oatmeal with Fresh Berries
- Baked Strawberry Oatmeal
- 4 cups quick-cooking oatmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp chia seed, (optional)
- 2 tbsp flaxseed meal, (optional)
- 1/3 cup brown sugar
- 2 cups almond milk, (can also use dairy, soy or another nut milk)
- 1 large egg
- 1/2 cup cinnamon applesauce, (regular will also work)
- 1 tsp vanilla
- 1/2 cup fresh berries
- 1/2 cup granola, mixed seeds and nuts, dried fruit, etc., (or a mixture of all)
- Preheat oven to 350F.
- Mix together dry ingredients in a large mixing bowl. In a separate bowl, mix together wet ingredients. Add wet ingredients to dry ingredients and mix thoroughly.
- Grease a 12-cup muffin tin. Using a 1/3 cup measure, fill each will with oatmeal mixture. Top as desired, pressing 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 from pan. Store in refrigerator for up to a week.
Nutrition values do not include fruit or toppings.
Amount Per Serving:Calories: 230 Saturated Fat: 1g Cholesterol: 31mg Sodium: 326mg Carbohydrates: 36g Fiber: 5g Sugar: 14g Protein: 6g