You can make these healthy baked oatmeal breakfast cups ahead of time and stash them in the freezer for a quick and filling breakfast!
*This post was first published March 9, 2007. Enjoy it again here, along with some new thoughts and tips*
Have you ever made baked oatmeal? I made it for the first time a few years ago, and since then, I make it on a regular basis. It’s great for a healthy and filling grab-and-go breakfast for those busy mornings. There are some mornings I wouldn’t have a chance to eat anything at all if it weren’t for my delicious fridge stash of these Healthy Baked Oatmeal Breakfast Cups.
WHAT ARE BAKED OATMEAL CUPS?
Baked oatmeal is made when you mix together uncooked old fashioned oats, milk, sweeteners and additional ingredients (dried cranberries, bananas, peanut butter, etc.) and then add the mixture to a pan and bake until the oatmeal is cooked through and you can slice it up and enjoy.
Baked Oatmeal Cups are made the exact same way, except you scoop the oatmeal mixture into a muffin tin instead of making it in a large pan. I love oatmeal cups because they’re the perfect serving size and great for little kids. The oatmeal cups also make storing and freezing them much easier.
BAKED OATMEAL CUP INGREDIENTS
- Old Fashioned Oats – I always make this recipe with old-fashioned oats. Having never tried to make it with with instant or steel-cut oats, I can’t say for sure if they would work well. (Let me know in the comments, if you try it!)
- Plant Based Milk – I like to use a plain, unsweetened milk to avoid any extra sugars. My favorite plant-based milks are almond and oat. You can use whatever kind you like.
- Sweeteners – I sweeten these oatmeal cups with a bit of pure maple syrup and coconut sugar. You are more than welcome to play with or cut down on the amounts. I also like to add some vanilla extract and cinnamon.
- Baking Powder & Salt – The baking powder helps the oatmeal cups rise a bit, as well as hold their shape. Make sure your baking powder isn’t expired before using it.
- Additional Ingredients – The above ingredients make up the base recipe. I’ve added additional ingredients for each specific flavor. Feel free to get creative and come up with your own flavors!
HOW TO MAKE BAKED OATMEAL CUPS
These oatmeal cups are super easy to make!
- Start by adding the almond milk, maple syrup, flax seed, vanilla and coconut sugar to a large bowl and whisking together. I like to let the mixture sit for a few minutes so the flax seed can thicken it up, acting as an egg would.
- You then add all the remaining ingredients and mix. Again, I like to let the mixture sit for about 15 minutes because it really lets everyone thicken and will help your oatmeal cups stay together well while cooking.
- Once the mixture has sat, you can use a 1/4 cup scoop to scoop the batter into the oatmeal tin. Bake oatmeal cups for 20-30 minutes, or until firm on the top and cooked through. Once removed from the oven, I like to let them sit in the oven tin to help them set completely.
STORING AND FREEZING TIPS
I like to store my cups either in the refrigerator or the freezer. You could store them on the countertop as long as it isn’t too hot in your house. I’ve found that they last longer in the refrigerator.
I like to store my oatmeal cups in either a Ziplock bag or airtight container (plastic or glass). If I’m freezing them, I prefer to use a bag and I make sure I get as much air out of it as I can to help prevent freezer burn.
They can be stored in the refrigerator for up to 5 days and in the freezer for up to 6 months. To thaw, you can defrost on the countertop, microwave, or pop them in the oven.
BAKED OATMEAL CUP RECIPE TIPS
- A 12-cup regular muffin tin is a must for these oatmeal cups! You can get a non-stick one, but I like to spray mine with a little non-stick cooking spray just to be sure they don’t stick.
- I love using my 1/4-cup scoop to scoop the batter into the muffin tin. I do one heaping-scoop into each one.
- Some mix-in suggestions if you want a little boost:
- 1-2 Tablespoons Chia Seeds – high in omega-3, fiber, antioxidants and protein
- 1-2 Tablespoons Hemp Hearts – high in omegas and protein
- Protein Powder – extra boost of protein
- 1-2 Tablespoons Brewers Yeast – This can help boost lactation for nursing mothers
RECIPE FREQUENTLY ASKED QUESTIONS
- Can you use steel-cut oats in this recipe? I haven’t tried this recipe using them, so I can’t say for sure. I’m assuming you’d probably have to make a few changes to get the desired result.
- Can I make these in a pan instead of a muffin tin? Yes, I would use a 9×14 baking dish and you will need to add some time to the bake time.
- Can I omit the sweeteners? You can, you just need to watch the consistency and make sure it still looks good. You could also add in some date paste in place of maple syrup and coconut sugar.
- What can I use instead of maple syrup? Any sticky sweetener willwork. I would recommend honey, agave syrup or brown-rice syrup.
- What can I use instead of coconut sugar? I suggest brown sugar as a replacement.
- Can I use a real egg instead of the flax seed? Sure! Just use one egg.
- Can I use real milk instead of plant based milk? Of course! Same amount.
- Why are mine still mushy after cooking them for a while? I’m not quite sure since I wasn’t there with you, but I’d be happy to answer any questions you have in the comment section below.
- Can I add my own flavors? Of course! I love when people make their own flavors using the base recipe.
Have a question I didn’t answer? Ask me in the comment section below and I’ll get back to you ASAP.
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Print
Healthy Baked Oatmeal Breakfast Cups
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These Baked Oatmeal Breakfast Cups are easy to make and perfect for a healthy meal prep breakfast or snack!
Ingredients
Blueberry Almond
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup blueberries, fresh or frozen
- 1/2 cup sliced almonds
Apple Cinnamon
- 4 cups old fashioned oats, gluten free certified if necessary
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup small diced apple, I used granny smith
Lemon Poppyseed
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons poppyseeds
Orange Cranberry
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup dried cranberries
- 2 teaspoons orange zest
- 2 teaspoons orange juice
- 1/2 cup chopped walnuts, optional
Sweet Potato Carrot
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seed
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup sweet potato puree
- 1/2 cup grated carrots
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
Banana Bread
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- 2 tablespoons ground flax seeds
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 2 large bananas, mashed
- 1/2 cup peanut butter, smooth or crunchy
Instructions
- Pre-heat oven to 375 degrees F. To a large bowl, add the almond milk, ground flax, maple syrup, vanilla extract and coconut sugar. Mix until combined and then let sit for 5 minutes.
- Add the remaining ingredients, mix again until completely combined and then let mixture sit for about 10 minutes, until thickened up a little bit.
- Spray a muffin tin with cooking spray, or line it with cupcake liners, and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
- Bake oatmeal cups for 20-25 minutes, or until cooked through. Remove from the oven and let sit in the muffin tin for about 20 minutes, until cooled and completely set.
Notes
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
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Can you use real eggs? If yes, how many?
Can you use a different alternative milk than almond milk?
Hi Pat, yes, real eggs will work. I would use 1 extra large egg or two smaller eggs. Any kind of milk can be substituted at a 1:1 ratio. I hope that helps!
Can I leave out the flax seed?
Yes!
Do you have a recipe for the tropical oatmeal breakfast cups that are pictured?
Thanks
Hi Rachel, the tropical flavor are actually for the breakfast cookies, not the oatmeal cups. But, it should easily work to add all the tropical ingredients to your oatmeal cup batter! Let me know if you have any questions about that!
Hi, I had open heart surgery in February of this year. I was looking for something to eat that would be healthy for me. I tried these muffins and they are delicious. They were the banana peanut butter ones. I will be making all of these to try. Thank you for coming up with something so good and healthy for everyone. Have a wonderful day.
Hi Sally, thank you so much for the sweet comment! I’m so glad you enjoyed these oatmeal cups and hope that you are healing well <3 >3
Made the pumpkin one with mashed butternut squash, plus 1/2 c wheat bran but forgot the baking powder. Nevertheless these turned out great and are VERY filling! Instant breakfast for the next 2 weeks! They are a bit rubbery when cold but 20 restorative seconds in the microwave and they’re soft again. Looking forward to the PB/banana variation, and I’m planning a carrot cake version with crushed pineapple and coconut!
I’m so glad you enjoyed them! And I love that you used butternut squash, even sweeter than the pumpkin I bet!
I love this recipe! Every time I make it, it is a success
That is so great to hear!!
Hi Izzy!
I love this recipe and make it frequently. I just finished making the Blueberry Almond and also the Cranberry Orange muffins. I always add vanilla protein powder, easy way to get a protein boost. They are still cooling but my husband couldn’t resist and has already had one of each! 🙂
These are a Nutritious, Delicious and a family favorite!
Happy New Year!
Josette
That is so nice to hear!! Thank you! <3
I’ve used this base recipe for years – love it! I’m glad to see the updated version with flax egg and nutrition information.
Thank you so much!!
I leave out the sticky sweetener and just add a little more liquid, usually almond milk, and it’s still great. This recipe is pretty forgiving. I hade less than half a batch yesterday because I just had 1 3/4 cups of oats left. So I eyeballed it for texture /liquid and it still was great. I did follow the recipe the first time to get the feel of it though. Now I make a version weekly. Yesterday with banana (I just had 1) and some powdered peanut butter. I barely added any granulated sweetener, maybe a tbsp. Thanks for the great recipe.
So glad you enjoy it!!
I tried the banana peanut butter ones and im SO impressed. So yummy! Such a great, quick & healthy breakfast to go. I can’t wait to try the sweet potato/carrot one.
That’s so nice to hear!
I want to try these, but I was wondering if I might could make these with regular milk (2%) and add some almond extract?
Thanks and be well,
Brenda
Of course!