Baked Oatmeal Cups (4 Variations)

Name: Baked Oatmeal Cups (4 Variations)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 serving
Ingredients: 3 cups old fashioned rolled oats; ½ teaspoon cinnamon; 1 teaspoon baking powder; ½ teaspoon sea salt; 1 ½ cups milk; ¼ cup maple syrup; 2 Tablespoons ground flaxseed; 1 teaspoon vanilla extract; 2 Tablespoons peanut butter; 2 mashed bananas; ¼ cup mini chocolate chips; ½ teaspoon cinnamon; 2 Tablespoons almond butter; ½ cup applesauce; ¼ cup diced apple; ½ cup applesauce; 2 Tablespoons almond butter; ¼ cup blueberries; 2 Tablespoons sliced almonds; 3 Tablespoons peanut butter; 2 mashed bananas; Banana slices

User Reviews

4.3

996 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
12
Calories
139 kcal
Course
Breakfast
Cuisine
American

Baked Oatmeal Cups (4 Variations)

Odette Barnes

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Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free.

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Ingredients

Servings

Oatmeal Cups Base

3 cups old fashioned rolled oats
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
1 ½ cups milk I use unsweetened vanilla almond milk
¼ cup maple syrup
2 Tablespoons ground flaxseed see subs below
1 teaspoon vanilla extract

Chocolate Chip

2 Tablespoons peanut butter
2 mashed bananas about 1/2 cup
¼ cup mini chocolate chips divided (dairy-free, if needed)

Apple Cinnamon

½ teaspoon cinnamon 1 teaspoon total
2 Tablespoons almond butter
½ cup applesauce
¼ cup diced apple divided

Blueberry Almond

½ cup applesauce
2 Tablespoons almond butter
¼ cup blueberries divided
2 Tablespoons sliced almonds divided

Peanut Butter Banana

3 Tablespoons peanut butter
2 mashed bananas about 1/2 cup
Banana slices for topping (optional)

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Instructions

Oatmeal Base

Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
In another bowl, whisk together almond milk, maple syrup, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you're making.

Chocolate Chip

Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Apple Cinnamon

Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Blueberry Almond

Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Peanut Butter Banana

Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.
Pour wet ingredients into the large bowl with the dry ingredients.
Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Notes

I usually put them in a ziplock bag made specifically for the freezer.
Flaxseed substitutions: 2 Tablespoons of chia seeds or 2 eggs or 1/3 cup egg whites
Honey can be subbed for maple syrup
For storage: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months). For freezing, I usually put them in a ziplock bag made specifically for the freezer.
To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.