Baked Oatmeal Cups (Print View)

Portable baked oatmeal cups with customizable mix-ins, ideal for easy breakfasts or snacks anytime.

# Components:

→ 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 (up to 1 cup total)

11 - Fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, almonds)
14 - Raisins or dried cranberries

# Preparation Steps:

01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a large bowl, whisk together rolled oats, brown sugar, baking powder, ground cinnamon, and salt until evenly mixed.
03 - In a separate bowl, beat the eggs with milk, unsweetened applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir until fully incorporated.
05 - Fold in desired optional mix-ins, ensuring not to exceed one cup total.
06 - Scoop batter evenly into the prepared muffin cups, filling each almost to the top.
07 - Bake for 23 to 27 minutes or until the tops are golden brown and set in the center.
08 - Allow the oatmeal cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • You make them once on Sunday and have grab-and-go breakfasts for the whole week without thinking twice.
  • They're naturally sweet and chewy, so they don't taste like you're eating something virtuous—they taste like a treat that happens to fuel you.
  • The endless mix-in combinations mean you'll never get bored, whether you're in a berry mood or feeling chocolate chips at 6 a.m.
02 -
  • The applesauce isn't just a health thing—it's the ingredient that keeps these from tasting dry by day four, and it prevents them from crumbling when you peel the paper liner away.
  • Don't overbake thinking they need to be firmer; they'll continue to set as they cool, and pulling them out when the tops just turn golden keeps them chewy instead of cake-like.
03 -
  • Make these on a Sunday while listening to music or a podcast, and suddenly you've done something productive that also solves breakfast for days.
  • The applesauce is the secret ingredient that keeps everything moist—don't substitute it thinking you can skip it, because you really can't.
Return