Baked Oatmeal Cups (4 Variations)
User Reviews
4.3
Baked Oatmeal Cups (4 Variations)
Description
Baked Oatmeal Cups begin with a base mixture of rolled oats, cinnamon, baking powder, salt, almond milk, maple syrup, ground flaxseed, and vanilla extract. After letting the wet ingredients rest briefly, different flavor additions are incorporated depending on the variation chosen. For example, chocolate chip adds peanut butter, mashed bananas, and chocolate chips; apple cinnamon includes apple pieces and almond butter; blueberry almond features blueberries and sliced almonds; peanut butter banana combines peanut butter and mashed bananas, optionally topped with banana slices.
The batter is portioned into muffin tins lined with silicone or paper liners, topped as needed, and baked at 350°F for 30-35 minutes until set and a toothpick inserted comes out clean. After cooling, the cups can be stored in the fridge for up to seven days or frozen for up to three months.
The recipe notes provide advice for reheating individually in a microwave or toaster oven and explain substitutions for flaxseed, sweeteners, and storage methods. These oatmeal cups are flexible, portable, and offer a wholesome breakfast option with varied tastes and textures depending on the variation selected.
Ingredients
Oatmeal Cups Base
- 3 cups rolled oats old fashioned
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- 1 ½ cups milk I use unsweetened vanilla almond milk
- ¼ cup maple syrup
- 2 Tablespoons Flaxseed see subs below, ground
- 1 teaspoon vanilla extract
Chocolate Chip
- 2 Tablespoons peanut butter
- 2 banana about 1/2 cup, mashed
- 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 apple divided, diced
Blueberry Almond
- ½ cup applesauce
- 2 Tablespoons almond butter
- ¼ cup blueberries divided
- 2 Tablespoons almonds divided, sliced
Peanut Butter Banana
- 3 Tablespoons peanut butter
- 2 banana about 1/2 cup, mashed
- banana for topping (optional, slices
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
- Store baked oatmeal cups in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
- For reheating, remove from liner and microwave wrapped in a paper towel for 30-60 seconds or heat in a toaster oven on low until warm.
- Flaxseed can be substituted with 2 tablespoons chia seeds, 2 eggs, or 1/3 cup egg whites.
- Maple syrup can be swapped for honey if preferred.
- Thaw frozen oatmeal cups overnight in the fridge or cook directly from frozen in short microwave bursts until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1baked oatmeal cup | |
| Calories | 139kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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