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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Hi, I am getting ready to make these, but I have a question: Are you making them in a true muffin pan (6 cup) or a cupcake tin (12 cup). Thanks. Also, I think I saw that you said one could also put it all in a baking dish and bake. Can you suggest measurements and times please. That might be more conducive in some situations (and for storing/freezing).
Hi Cecilia, I used a cupcake tin which has 12 spots. I’d recommend a 9×13 baking dish, 375 degrees for 20-25 minutes 🙂
Made the blueberry ones. Delicious and super easy!!!!!! Will be making them again.
Awesome! So glad you liked them 🙂
I just made the blueberry ones and their tasty, just a hint of sweetness. But they are not coming out in muffin form, falling a part. Do they need to bake longer?
Hi Jillian, hmmm, they may need to bake a little longer or you might want to just let them sit in the pan for 10 minutes or so after they come out of the oven so they can firm up. Hope that helps!
I did add extra blueberries which may be a factor. I baked an extra 5 min and let them cool in the pan and they are coming out much better now. Thanks!
That is so good to hear! Glad it worked out! I do remember the blueberry ones needing a little extra time to cool since they’re a little juicier 🙂
Can wait to try these. Look yummy.
Thanks!
Hi
Tempting recipe. I made the blueberries one yesterday with instant oats and turned out soggy. so old fashioned oats is a must here? can i use almond flour?
Yeah, I think old fashioned oats are a must because they hold their texture a little better. Almond flour might work, but I haven’t experimented with it myself yet, sorry!
Its hard to find old fashiond oats in the supermarkets anymore. I shall try with Almond flour and let you know. Thanks for the healthy recipe!
I thought so too, but they might be called ROLLED OATS
How do you recommend reheating these if I don’t have access to a microwave? I will be making about 100 and it won’t be possible to reheat them all in a microwave. I will have access to ovens and roaster ovens.
Hi Jodee, you could re-heat them in a 350 degree oven for 10-15 minutes. But, I actually never re-heat them and really enjoy them cold 🙂
Can you just use water instead of milk?
Hi Tara, I had a reader tell me that water worked just fine!
You had me at blueberry Izzy! I’m looking forward to trying them all! These should be great as part of my healthy heart diet and my husband will love the sweet potato ones for his body building diet/workout. Pinning for later reference – Thank you 🙂
https://missfoodfairy.com/2017/05/10/slow-cooked-bulgogi-pulled-pork-pasties/
Hello, these look great! All I have on hand are quick oats, do you think they would work?
Hi Jay, I haven’t tried it myself with quick oats but it may make them a little less firm I’m thinking. I don’t think it would ruin them though. Let me know if you try it!
Can you use instant oats?
I haven’t made them with instant oats before, but I’m thinking they might get a little soggy. You can certainly try them though!
Can you use steel cut oats?
Hi Aileen, I don’t think they would work with steel cut oats but you are welcome to try them out and see 🙂
Hi – I just tried it with steel cut oats. As written, it’s a bit “toothy,” but edible. I’m going to try a “twice baked” version to see if I can get it a little more cohesive and a little less seed-like. I wouldn’t work so hard on it, but steel-cut is the only variety of gluten-free certified oatmeal I can find locally, and these really are very tasty and convenient.
I hope they are better when twice baked! Good luck! 🙂
I wonder if soaking the steal cut oats overnight before mixing this up would solve the problem??
I havne’t tried it so I’m not sure, sorry!
I made the blueberry almond and apple cinnamon oatmeal muffins today and they turned out fantastic. My daughter cannot stand oatmeal but she loved these so now I can add another great recipe to our breakfeast menu. Will be making these again. Cannot wait to make banana peanut butter ones! Thank you for such great variations.
That’s so great to hear! And awesome that your daughter likes them too! The peanut butter and banana ones are my favorites!
On the oatmeal muffins do I have to use almond milk? Can I use fat free milk?
Hi Dawn, any kind of milk will work!
Can I add Protein powder or would that mess up the process?
I don’t think it would mess it up at all! 🙂
Loved this recipe!
Any suggestions or changes necessary for baking in a pan versus muffin tins?
Thanks!! Nope, just throw it all into a 9×13 baking dish 🙂
These baked oatmeals look great!
Thanks! 🙂