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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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. These sounded wonderful, and loved the variety of flavors. I just tried the peanut butter/ banana ones tonight. I love the flavor, but the texture put me off a little. I think that reaction might be even worse if they’re cold. I’m not ready to give up on these yet. Do you think if I add a cup of flour to soak up some of the moisture they would still turn out Ok? Thanks so much for the ideas!
Hi Carole, Sorry you didn’t enjoy the texture very much. I think that would be fine if you added some flour to them. Maybe start with 1/2 cup and then add more if it’s not too dry.
Thanks for your response. I have to say that the texture was much better when I reheated it in the microwave and I won’t have any problem finishing these off so I can try another flavor! I didn’t try them straight out of the fridge and I’m so glad I didn’t since reheating seemed to be the solution for my texture issues. Thanks so much for the recipes!
Anyway to make these without sugar? Would they taste terrible without it?
I think it would probably work, just watch the consistency and see if you need to add anymore liquid. It obviously wouldn’t taste as sweet but I think they would probably still taste good. You could always add some extra cinnamon.
How do I incorporate flaxseed???
I’d just add in a couple of tablespoons to the batter 🙂
I am going to serve these at a brunch and was wondering if these truly are as “grab and go” as they look – or do they taste better in a bowl with milk? Or with yogurt? Thanks for the delicious-looking recipe – can’t wait to try!
I’ve always only eaten them by themselves, no milk or yogurt is needed! 🙂
I want to make the peanut butter banana cups and the recipe calls for 2 bananas. I always have bananas in the freezer and I was wondering if I could use them instead of “fresh” bananas or would the recipe be too runny. Thanks
I think that should work! If it seems extra runny I would just add a few more oats 🙂
I made the muffins ….. add a tab bit more peanut butter and oats. They are YUMMY!!!!
Yah!! 🙂
Thank you for such a wonderful recipe! I just have two questions and sorry if someone has already asked this. I cooked the banana version and even after adding some cooking time they still smell like alcohol from the vanilla extract. Is there a reason that the recipes call for 2 tablespoons of vanilla? Are there different kinds of vanilla?
Hi Coiasira, the recipe calls for 2 teaspoons vanilla extract, not tablespoons. That would probably be why! 🙂
Oh heavens. I even wrote teaspoon when I wrote it down. I must be switching it in my head. Sorry. Husband loved them this morning anyway!
Haha, no worries! I’m glad your husband still enjoyed them!
HI! Wondering what would happen if I left out the sugar completely? Is it used just to sweeten? Or is it more of a binder? Id rather not have the extra scoop of sugar, even tho I know its not much. Any thoughts? Thanks!!
Hi Emily, I think that would probably work fine! If the mixture seems too watery at all just add some extra oats 🙂
I made the blueberry almond muffins and we just love them. I am looking forward to trying other ones.
Awesome! I’m so glad you liked them!
Can either hazelnut milk or hemp milk work with these recipes?
Any recommendations using cocoa powder?
Definitely! I think coco powder would go well in these! I’d probably just add a tablespoon or two and then you might need a little extra sweetener to balance it out 🙂
Made these today exactly as the apple cinnamon recipe calls for. They were still mushy on the bottom after 30 minutes in the oven and fell apart when I tried to take them out of the muffin tins. They taste good but definitely didn’t hold their shape.
Hi Lindsey, I’m sorry they didn’t turn out for you. Do you live somewhere with higher elevation? I recently moved and had to add more time to one of my baked oatmeal recipes. Maybe that is why?
I made the Apple Cinnamon muffins and we finished them up today, we really enjoyed them! Thank you for sharing the recipe! We will be trying the other varieties to mix it up, they all sound good.
I’m so glad to hear you enjoyed them, Alex! The apple ones are my favorite this time of year!
Hi…. will these hold up in a lunch box?
Definitely!
I made the blueberry almond cups last night. I added more brown sugar, less maple syrup, and added 1/2 cup chia seeds. I had leftovers after filling the 12 muffin tin and took a bite – DELICIOUS! I scooped out the extra and kept in the fridge overnight, then warmed it up a little today for breakfast. Great flavors!
That’s an awesome idea! So glad you enjoyed them!
Can you use quick oats instead of the old fashioned oats? I have lots of the quick oats and only 1 c of old fashioned oats.
You probably could but it might change the texture/cook time a bit. I’d just keep an eye on them.
I made some with coconut, raspberries, dark chocolate chips and < 1/4 cup of protein powder. Worked great!
Yum!! I love experimenting with different flavors!
I want all the dry ingredients to fit in a quart jar. For the blueberry, could I do 3.5 cups oats? Would I just need to do less milk?
Hi Dawn, that should work! Just add the milk slowly to see how much you need 🙂
These look fantastic and I can’t wait to try them. Would it be okay to line the muffin pans with those paper cupcake liners or do they need to touch the metal to cook better?
I think that would definitely work!
I made this recipe up tonight. Separated into two bowls and made one blueberry almond and the other peanut butter banana. Both were excellent. Will definitely make again with other ingredients.
Awesome! I’m so glad you hear you liked them!
I just wanted to say thanks for the great recipe! This was my first time making baked oatmeal. I made the peanut butter banana ones and they turned out fantastic! I actually used a mini-muffin pan and reduced the bake time to 10 minutes.
I am in grad school and having these little oatmeal cups ready for me to grab and go every morning is going to save me so much time.
Thank you!
I’m so glad to hear you enjoyed it!! I also love the idea of using a mini muffin pan and having tons of little ones! Thanks so much for the kind words 🙂
I am looking forward to trying this for my Husband (he is a type2 Diabetic) and for myself…yet I am allergic to coconut (water). I was thinking honey or truvia to accommodate my husband’s restrictions. However, do you have any suggestions to replace the coconut water ? Thanks so much!
Hi Melissa, I don’t use coconut water in this recipe. Are you thinking of the coconut sugar? You could replace that with brown sugar, or a diabetic sugar substitute or leave it out all together, it just won’t be quite as sweet. I hope that helps!