Baked Oatmeal Cups

Why You’ll Love This Recipe

These oatmeal cups are incredibly versatile—you can mix in your favorite fruits, nuts, or spices, and they still bake up beautifully. They’re naturally gluten-free (with certified oats), kid-friendly, and make a great grab-and-go option. Unlike traditional stovetop oatmeal, they hold their shape and can be enjoyed warm or cold. You can make a single batch with multiple flavor combinations to suit everyone in the family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base Mixture

• Old-fashioned rolled oats
• Baking powder
• Ground cinnamon
• Salt
• Eggs
• Milk (dairy or non-dairy)
• Mashed bananas or applesauce
• Honey or maple syrup
• Vanilla extract

Optional Mix-Ins

• Fresh or frozen berries
• Chopped nuts (walnuts, almonds, pecans)
• Mini chocolate chips
• Raisins or dried cranberries
• Shredded coconut
• Peanut butter or almond butter

Directions

1. Preheat oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin with paper liners or silicone cups.
2. In a large bowl, mix oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk together eggs, milk, mashed bananas (or applesauce), honey, and vanilla.
4. Pour the wet ingredients into the dry and stir until well combined.
5. Fold in your mix-ins, or divide the batter and create different varieties in each muffin cup.
6. Scoop the mixture evenly into the muffin cups, filling each about ¾ full.
7. Bake for 25–30 minutes, or until the tops are golden and firm to the touch.
8. Allow to cool in the pan for 5–10 minutes, then remove and cool completely on a wire rack.

Servings and timing

This recipe makes 12 oatmeal cups.
Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: 40 minutes

Variations

• Apple Cinnamon: Add chopped apples and a sprinkle of extra cinnamon.
• Berry Almond: Fold in blueberries and top with sliced almonds.
• Peanut Butter Banana: Mix peanut butter into the base and add banana slices.
• Chocolate Chip: Stir in mini chocolate chips for a treat-like version.
• Tropical: Add shredded coconut and diced pineapple or mango.

Storage/Reheating

• Store oatmeal cups in an airtight container in the fridge for up to 5 days.
• Freeze for up to 2 months—wrap individually and store in a freezer-safe bag.
• Reheat in the microwave for 20–30 seconds or in the oven at 300°F until warmed through.
• Enjoy cold straight from the fridge as a quick snack or breakfast.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer. Old-fashioned oats provide the best structure and chew.

Are these gluten-free?

If you use certified gluten-free oats, yes—they’re naturally gluten-free.

Can I make them vegan?

Yes, use plant-based milk and replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).

How do I prevent them from sticking?

Use silicone muffin liners or grease your tin well with oil or cooking spray. Let them cool slightly before removing.

Can I use steel-cut oats?

No, steel-cut oats won’t cook properly in this recipe. Stick with rolled or quick oats.

Can I add protein powder?

Yes, add a scoop of your favorite protein powder and adjust the liquid slightly if the batter becomes too thick.

What sweeteners can I use?

Honey, maple syrup, agave, or mashed ripe bananas all work well as natural sweeteners.

How do I make different flavors in one batch?

Divide the base batter into separate bowls and stir in different mix-ins for each before filling your muffin cups.

Are they freezer-friendly?

Absolutely. Freeze in a single layer, then transfer to a storage bag. Reheat as needed for quick breakfasts.

Can kids help make them?

Yes! This is a great recipe for kids to mix, scoop, and customize with their favorite ingredients.

Conclusion

Baked Oatmeal Cups are the perfect answer to busy mornings and make-ahead meal prep. With endless flavor combinations, simple ingredients, and an easy method, they’re a reliable and delicious option for the whole family. Whether you enjoy them warm with yogurt or cold as a snack, these wholesome little cups are a must-have in your breakfast routine.

Baked Oatmeal Cups

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Baked Oatmeal Cups are wholesome, portable, and customizable breakfast muffins made with rolled oats, fruit, and natural sweeteners. Perfect for busy mornings, meal prep, or snacking, these soft, satisfying cups are freezer-friendly and easy to adapt to any flavor preference.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 oatmeal cups
• Category: Breakfast
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

• Old-fashioned rolled oats
• Baking powder
• Ground cinnamon
• Salt
• Eggs
• Milk (dairy or non-dairy)
• Mashed bananas or applesauce
• Honey or maple syrup
• Vanilla extract
• Fresh or frozen berries (optional)
• Chopped nuts (optional)
• Mini chocolate chips (optional)
• Raisins or dried cranberries (optional)
• Shredded coconut (optional)
• Peanut butter or almond butter (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin with paper liners or silicone cups.
2. In a large bowl, mix oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk together eggs, milk, mashed bananas (or applesauce), honey, and vanilla extract.
4. Combine wet and dry ingredients and stir until well mixed.
5. Fold in desired mix-ins, or divide batter and customize each cup with different additions.
6. Scoop mixture evenly into muffin cups, filling each about ¾ full.
7. Bake for 25–30 minutes, until tops are golden and set.
8. Cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

• Use silicone liners or grease well to prevent sticking.
• Make a variety of flavors by dividing batter and adding different mix-ins to each portion.
• Sweeten naturally with ripe bananas, maple syrup, or honey.
• Freeze in batches for easy grab-and-go breakfasts.
• Best made with rolled oats; avoid steel-cut oats which won’t cook through properly.

Nutrition

• Serving Size: 1 oatmeal cup
• Calories: 150
• Sugar: 6g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg