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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I’m so glad I stumbled upon this recipe! I made the cranberry ones but didn’t have oranges so I just used a little lemon and then added some shredded coconut I had laying around. They came out perfect and delicious! I can’t wait to try the other flavors, especially peanut butter! I may try adding some protein powder too, do you have any suggestions on how much to add? Thanks!
Hi Jen! I’m so glad to hear you enjoyed the cranberry ones! I’ve never actually used protein powder, so I’m really not sure how much you usually use? This recipe is pretty versatile though, so I don’t think you can go too wrong. I probably wouldn’t use more than 1/4 cup though, for consistency purposes 🙂
How many calories are in these muffins? 🙂
Hi Rachel, all the nutritional information can be found in a link right above the first recipe 🙂
I made the almond/blueberry today and they turned out great. I reduced the brown sugar to 4 tsps and added in a little flaxseed meal and they still have enough sweetness from the pure maple syrup. We will definitely try the other variations. Thank you so much for this recipe!!
That’s great to hear! So glad you liked them 🙂
Looking forward to making some of your recipes! Can I use agave nectar in place of the maple syrup?
Yes! 🙂
I was wondering if you could leave out the brown sugar and use just maple syrup or vs verses, so there would be less sugar intake?? Thanks!
Definitely! 🙂
Good recipe. I modified a bit by adding six tablespoons of almond flour, a tablespoon of flax meal, and an egg. They were fluffy and delicious. Thank you.
Awesome! I’m so glad you liked them! 🙂
Hi there. I was so excited to make this. Not sure if I did something wrong. I made the banana/peanut butter ones. The batter was very wet and I cooked them for 40 minutes and the insides were still very mushy. I only had Quaker Large flake oats available, could that be the problem?
thanks kindly
Hi Delilah, I’m sorry they didn’t come out for you! Hmm, it definitely could have been the oats, I’ve only made them with old fashioned oats and I’ve never had an issue with them being mushy.
Just made a batch of the peanut butter banana muffins. At 20 minutes, the batter was still wet inside. Does a toothpick or knife need to come out clean, or will it always be a bit sticky? Thanks for the info!
Hi Kristy, it might be a little sticky since it’s oatmeal and has peanut butter in it, but it shouldn’t be wet inside when it’s finished. Did you let them cook a little longer?
Could you make these with fresh strawberries?
I think that would work just fine! 🙂
How much would you suggest putting in?
Probably 1/2 cup – 3/4 cup small diced strawberries 🙂
I just finished making these and they’re sooo lovely! I made the apple cinnamon recipe, but I used fresh peaches instead of apples. I only had 3.75 cups of rolled oats, so for the last .25 cup I used some granola I had on hand. I also used half maple syrup and half honey because I didn’t have quite enough of either (your recipe got me using up all the last little bits of things in my pantry like maple syrup and rolled oats!). I’m not sure what I did to manage it, but I ended up making 18 oatmeal muffins (I just happen to have a 6-cup cupcake tin as well as my normal 12-cup one so it worked out perfectly!). They’re super yummy and will be great for freezer breakfast/snack muffins. Thank you!!
That’s awesome to hear, Sarah! I love peaches so I will have to try using them in there! So glad you liked them 🙂
We made the peanut butter banana ones this morning…Y.U.M.!
Yah! So glad you liked them!
May I ask, why maple syrup and sugar? Can I skip on or the other or are they crucial?
Hi Erin, I add them in for a little sweetness, but you are more than welcome to skip them! I also have this breakfast cookie recipe is only sweetened with dates and applesauce, if you are interested: https://www.shelikesfood.com/1/post/2017/08/healthy-naturally-sweetened-breakfast-cookies-6-ways.html
How do you make seeet potato purée?
I just peel and dice a sweet potato, boil until fork tender and then blend in the food processor. I believe you can also buy it canned just like pumpkin too 🙂
I really like these, but every time I’ve made them, I have to bake them alot longer than the recipe states and they tend to fall apart. What am I doing wrong?
Hi Laurie, I’m sorry they are falling apart! Hmmm, I haven’t had that happen to me yet. Which flavors are you making? Are you making any changes to the recipe? Do you let them sit in the muffin tin for a few minutes to firm up after you take them out of the oven?
I’m not the biggest on almonds. Would there be a good way to do blueberries and lemon? Or a zucchini bread version?
Definitely! Just leave out the almonds and add the same amount of lemon juice and zest as is in the lemon poppyseed ones. For zucchini, I would just grate about 1 cup and then squeeze all the water out. You could do more if you want though, and maybe add some chocolate chips if you like 🙂
So yummy, I think next time I could even eliminate some of the sugar.
Thanks! You can definitely eliminate some of the sugar 🙂
Hi
I made the blueberry ones. They taste great but came out soft. We had to eat them with a spoon. I baked them twice as long as called for and followed the recipe exactly. I also let them sit and cool. I would really like to eat them by hand. Any suggestions?
Hi Mary, hmm was there anything that was changed in the recipe? The blueberry ones can be a little softer since blueberries give off more liquid, but I haven’t experience having to cook mine for twice the time. Did you use fresh or frozen? Maybe try using a little less? They should work!
I am a diabetic and need to eat low carb. Is there something I can use in place of the pure maple syrup? Thank you.
Hi Mary Ann, I don’t have experience or education on low carb nutrition for diabetics but you could try leaving it out and they would probably just be a little less sweet but still work :). Or if you can eat honey, agave syrup or brown rice syrup, those would work as well.
Hi friends,Can i add honey to this????
Do you mean instead of maple syrup? If so, yes!
Hey! These look delicious! I try to avoid both coconut and brown sugar. Is there another substitute that I could use maybe stevia? If so how much would you recommend?
Hi Laney, I think you could definitely sub stevia for the sugar, but I”ve never used it myself so I’m unsure of how much you would use. But, if the consistency is similar to regular sugar I’d just sub it 1:1. I hope that helps!