Baked Oatmeal Cups (Printer-friendly)

Soft, chewy oatmeal cups with customizable mix-ins, ideal for portable breakfasts or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins

11 - Up to 1 cup total of fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, or almonds)
14 - Raisins or dried cranberries

# How to Make It:

01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - Combine oats, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together until evenly blended.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture, stirring gently until thoroughly combined.
05 - Fold in desired additions such as berries, chocolate chips, nuts, or dried fruit.
06 - Divide batter evenly among prepared muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes or until tops turn golden brown and feel firm to the touch.
08 - Allow cups to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • You can prep them once and actually have breakfast ready every single morning without touching the stove.
  • They're endlessly customizable, so you'll never get bored even if you make them every week.
  • Soft and chewy straight from the fridge, they feel indulgent but somehow still wholesome.
02 -
  • Don't overbake them or they'll become dry by day three in the fridge; a minute or two under is better than a minute or two over.
  • Fill those muffin cups generously all the way to the top, or they'll bake up shorter and feel less substantial than they should.
03 -
  • If your mix-ins tend to sink to the bottom, toss them with a tiny bit of flour before folding them in; they'll stay more evenly distributed.
  • Applesauce is non-negotiable for keeping these tender through the week, but if you don't have it, mashed banana works in a pinch.
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