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 just made the Peanut Butter Banana Oatmeal as a bake in a 9×13 pan. I substituted Almond Butter in place of the Peanut Butter (for allergy reason) and used steel-cut oats because I like the texture and OMG it turned out sooo good. Its like a banana bread baked oatmeal =) My new favorite breakfast snack! Thanks so much for sharing these amazing recipes!
Awesome!! I’m so glad to hear you like it! And good to know it can be made with steel cut oats! 🙂
Hi I just baked a batch of the peanut butter banana oatmeal cups and wanted to be sure I cooked them long enough. The inside should be mushy like a bowl of oatmeal right? Your instructions said 20 min or until cooked through so I wanted to make sure I cooked them long enough. If it’s supposed to be more firm like a muffin I think I did something wrong.
Hi Cheryl, Mine aren’t super mushy in the middle but not completely firm if that makes sense! They stay together but do have an oatmeal texture 🙂
I made the cranberry orange ones and they were delicious! Approved by everyone in the family ???? Next time, I will see if I can get away with omitting the brown sugar. Just a tad too sweet for breakfast.
Izzy, Thank you so very much for the GREAT recipe ! I made the blueberry almond muffins, they turned out wonderfully. I did let is sit for about 20 min or so before placing in parchment paper cupcake liners, came out perfect no mess. I did add 1T chia seed along with 2T ground golden flax and the children loved them. I feel good sending them out the door with these muffins as breakfast. Thanks for sharing.
Hi Barbara! I’m so glad to hear that you enjoyed them! I love your additions too! My little ones loves the as well 🙂
I made the blueberry almond muffins this morning. Not sure where I went wrong. I measured everything out exactly and got 18 muffins in regular muffin tins. I was very careful to divide the liqued up as evenly as I could. Only about 6 of them came out holding their shape. Kind of dissappointed. The rest are in a bowl that we’ll use as toppings on various things. They taste good, but I think it needs a binder, like an egg. Going to try that next time.
I’m sorry they didn’t turn out for you. Sometimes it can be helpful to leave them in the pan for 10-15 minutes so they can set a little since the blueberries can be juicy. I’ve never needed an egg when making them, but I hope that helps!
I’ve been making these nearly every week for the last several months, so thought I’d leave a reply to say thanks for the great recipe! My daughter and I pack them breakfast nearly every day. We’ve tried most of the variations and our favorites are Apple Cinnamon and Orange Cranberry. Sometimes I’ll mix in some ground flax seed, or some finely chopped walnuts. I usually use a bit less of the sugar and syrup (about 3 Tbsp each) and they are still sweet enough for our liking, especially when using the dried sweetened cranberries. Very adaptable and great way to start out the day!
That’s so great to hear, Jean!! I’m so glad to hear that you and your daughter enjoy them! My son loves them too! 🙂
I really want try these. They look really good and healthy. I’m not much a breakfast eater but these would be great in the morning ☺️
I hope you enjoy! They’re so nice to have around in the morning!
I am so excited to try these oatmeal cups! I had never thought to try savory and I am a huge sweet potato and black bean fan! I can’t wait to try these and report back!
Thanks, Jessica! I hope you enjoy them!
I am going to make some of the Peanut butter and banana muffins and would like to know how long to microwave the frozen muffins? Also do you think “high altitude” makes a difference. We are at 5,000 ft. All of the combinations sound so good. I love a quick grab and go breakfast.
Hi Darlene, I’ve never microwaved them from frozen before, but I would probably start with 1 minute and then add a little more if needed. I usually do about 30 seconds from the refrigerator. I hope that helps!
I’ve read many of the comments and am surprised no one has questioned the amount of milk in these. The recipe states 2 1/3 cups of almond milk but the video appears to put in much less. I added one cup of almond milk and my batter looked soupy in comparison to the consistency of the one in the video. They turned out well with the one cup of milk. Confused?
Hi Maureen, the video actually did show me pouring in the entire 2 1/3 cups of milk, sorry if it didn’t look like that. I always make them with 2 1/3 cups milk and have never had any issues 🙂
I made the blueberry almond and they were wonderful! I used silicone baking cups and they popped right out. They held together well and are kid approved! Can’t wait to try the other flavor combos!!
Awesome!! So glad to hear that! 🙂
These did not hold together for me. I baked them about 28 minutes. Are you supposed to compact or push the oats down, once you scoop them in? Probably so. If so, that would be a helpful detail to add. Also, there isn’t really a binding agent, but your photos look like this works. I’d be grateful for more notes.
Hi Christa, I’m sorry you had an issue with them holding together. Did you follow the recipe exactly? It doesn’t have a binding agent, but the oats and liquid mixture always hold together really nicely for me when baked together. I don’t usually push them down too much but maybe a little. Which kind did you make? Did you let them sit in the pan for 10-15 minutes after you took them out of the oven? That usually helps 🙂
If I add protein powder, how much do I add and do I need to modify any part of the recipe? Can Stevia be used in place of sugar and if so, what’s the exchange?
Hi Lisa, I would just add a couple of tablespoons. I don’t have experience using stevia, but I think it would work well. This recipe is pretty hard to mess up 🙂
What is the serving size for these?
All nutritional information is for one oatmeal cup 🙂
how many calories in each one?
Hi Tracy, all nutritional information is linked right before the first recipe 🙂
Just made these today (blueberry almond) they came out great! Thank you for this recipe! I am 39 weeks pregnant and nesting like crazy they were easy and helped to pass the time. Plus now I have some easy go to breakfasts for what I hope is my last week as a pregnant mama! Gonna make some more for the freezer to have after my little girl is here might try the brewers yeast add in for milk production too!
Congratulations, Tiffanie!! I hope this is your last week pregnant too! I went over a week and it was the longest week of my life, haha! These will be great to have in your freezer once baby girl arrives, good luck! 🙂
Morning!
These sound yummy and Im gonna give them a try this week. few questions…
If I’m adding Chia seeds to any of the recipes, is the 1-2 TBSP soaked or dry chia? Also, should I even soak them first or just add them dry? Also, How about using peanut butter powder for the Peanut Butter/Banana ones? Do you have a suggestion amount? Could I just add the dry peanut butter? Or add water and make a paste? I saw some posts about muffins being soggy so I didn’t want to over add water.
Thanks!
Thanks, Dawn! You could add them soaked or dry, I would probably just throw them in dry though. I don’t really have much experience using pb powder, but I would recommend mixing it up into a paste and using 1/4-1/2 cup 🙂 They shouldn’t be soggy if you cook them long enough and let them sit in the muffin tin for at least 10 minutes after baking them 🙂
I’m going to try making some of the lemon & poopyseed and orange & cranberry ones. I was just wondering how many you would have as one serving?
I usually just have one, maybe two if I’m really hungry! All the nutritional information is just for one though. I hope you enjoy 🙂
Great recipes! I’m really looking forward to trying these (hopefully my little girls will like them, too)! Thanks for the great ideas!
Thanks, Aubrey! My little boy loves them 🙂
Update: I made these and they ROCK! My husband (who does not like fruit) kept “sneaking” to the fridge to get some, lol!
Haha, that’s awesome! 🙂
I’m hooked on these breakfast cups and the cookies. I’m always running out of the home and these are easy to grab on on my way out. Or if i will be eating after Mass or exercise or a lab draw or just taking them along as a mid day snack. My grandchildren love them too!
Thanks Izzy!
That is so nice to hear, Lori!! My little one loves them too! They’re so nice to just take with you! 🙂
Hi there thanks so much for the lovely recipe. My peanut butter and banana ones have come out really thick and stodgy. What consistency should they ideally be? I’m a total novice at baking and am unsure whether they’re ok to eat even after leaving an extra ten minutes in the oven. Thank you
Hi Jade, they should be pretty soft, but also hold together well, if that makes sense. I would think it would definitely be ok to eat them no matter the texture though 🙂