For an easy, healthy breakfast, keep these baked oatmeal cups in the fridge or freezer! I’m sure you’ll never get bored because of the four different flavors. Plus, these cups are gluten-free and vegan! If you are a big fan of oatmeal, these easy Baked Oatmeal Cups are a delicious addition to your collection.
Here’s why I love these cups so much:
- You can whip up a big batch and store them in the fridge for up to a week, even freeze them for up to 3 months!
- There is built-in portion control because these cups are pre-portioned.
- These cups can easily be reheated in the oven, toaster, or microwave.
- These cups are a delicious on-the-go snack!
- You can play around with the flavor combinations and switch things up.
Ingredients You Need To Make These Baked Oatmeal Cups
OATMEAL CUPS BASE:
- Old-fashioned rolled oats
- Cinnamon
- Baking powder
- Sea salt
- Milk
- Maple syrup
- Ground flaxseed
- Vanilla extract
CHOCOLATE CHIP:
- Peanut butter
- Mashed bananas
- Mini chocolate chips
APPLE CINNAMON:
- Cinnamon
- Almond butter
- Applesauce
- Diced apple
BLUEBERRY ALMOND:
- Applesauce
- Almond butter
- Blueberries
- Almonds
PEANUT BUTTER BANANA:
- Peanut butter
- Mashed bananas
- Banana slices
How To Make Baked Oatmeal Cups
Step 1: Start mixing the dry ingredients. In a separate bowl, combine the wet ingredients. Mix the two, then scoop the batter into muffin cups.
Step 2: Bake the oatmeal muffins at 350 degrees F for 30 to 35 minutes.
Oatmeal cups even though they are very similar to muffins are different from traditional muffins. We use oats instead of processed flour and sugar making these oatmeal cups healthy like eating a bowl of oatmeal in a muffin form!
FAQ
What are the best oats to use for oatmeal cups?
I use rolled oats as they give great texture to the oatmeal cups, and they are less processed. Although, you are welcome to swap it with quick/instant oats.
How to store these baked oatmeal cups?
Keep them in a sealed, air-tight container and store them in the fridge for up to 1 week or freezer.
How to reheat frozen oatmeal cups?
Before eating the oatmeal cups, thaw them in the fridge overnight and rewarm them in the microwave or oven toaster. If reheating from a frozen state, note that it’ll take a bit longer.
If reheating in the oven or toaster oven, take the oatmeal cups from the liner and slice them in half. Reheat for 5 to 6 minutes on low (250 to 300 degrees F) until warmed through.
If reheating in the microwave, take the oatmeal cups from the liner, wrap them in a paper towel, and reheat in the microwave for 30 to 60 seconds until warmed through.
4-Ways Baked Oatmeal Cups
Ingredients
OATMEAL CUPS BASE:
- ¼ c. maple syrup
- 3 c. old fashioned rolled oats
- 1 tsp baking powder
- 1 ½ c. milk I use unsweetened vanilla almond milk
- 2 tbsp ground flaxseed
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp sea salt
CHOCOLATE CHIP:
- 2 mashed bananas about 1/2 c.
- ¼ c. mini chocolate chips divided (dairy-free, if needed)
- 2 tbsp peanut butter
APPLE CINNAMON:
- ½ c. applesauce
- 2 tbsp almond butter
- ¼ c. diced apple divided
- ½ tsp cinnamon 1 tsp total
BLUEBERRY ALMOND:
- 2 tbsp almond butter
- ½ c. applesauce
- 2 tbsp sliced almonds divided
- ¼ c. blueberries divided
PEANUT BUTTER BANANA:
- 2 mashed bananas about 1/2 c.
- banana slices for topping optional
- 3 tbsp peanut butter
Instructions
OATMEAL BASE:
- Set the oven to 350 degrees F, then line a 12-cup muffin tin using silicone liners. You can also use paper liners. Make sure to grease the liners with non-stick spray.
- Combine the rolled oats in a large bowl with cinnamon, baking powder, and salt.
- Place the almond milk, maple syrup, ground flaxseed, and vanilla in a separate bowl. Mix well until combined, then allow this to sit for about 5 minutes. After 5 minutes, add the rest of the wet ingredients.
CHOCOLATE CHIP:
- Into the bowl with the ground flaxseed and almond milk, add the peanut butter, mashed bananas, and 1/8 cup of mini chocolate chips.
- Into the large bowl with the dry ingredients, pour the wet ingredients.
- Into the muffin tin with liners, evenly scoop the mixture and top each with the rest of the chocolate chips.
- Place in the preheated oven and bake for about 30 to 35 minutes or until the center of the cups has set and a toothpick inserted in the middle comes out clean.
- Let the cups cool before storing them in a storage container and keeping them in the fridge or freezer.
APPLE CINNAMON:
- Into the bowl with the ground flaxseed and almond milk, add more cinnamon, almond butter, applesauce, and 1/8 c. of diced apples.
- Into a large bowl with the dry ingredients, pour the wet ingredients.
- Into the prepared muffin tin, evenly scoop the mixture and top each with the rest of the diced apples.
- Bake in the oven for about 30 to 35 minutes at 350 degrees F until the center of the cups has set and a toothpick inserted in the middle comes out clean. Let the cups cool before storing them in a storage container and keeping them in the fridge or freezer.
BLUEBERRY ALMOND:
- Into the bowl with the ground flaxseed and almond milk, add the almond butter, applesauce, almonds, and 1/8 c. of blueberries.
- Into the large bowl with the dry ingredients, pour the wet ingredients.
- Into the prepared muffin tin, evenly scoop the mixture and top each muffin with the rest of the blueberries and almonds.
- Bake in the oven for about 30 to 35 minutes at 350 degrees F until the center of the cups has set and a toothpick inserted in the middle comes out clean. Let the cups cool before storing them in a storage container and keeping them in the fridge or freezer.
PEANUT BUTTER BANANA:
- Into the bowl with the ground flaxseed and almond milk, add the peanut butter and mashed bananas.
- Into the large bowl with the dry ingredients, add the wet ingredients.
- Into the muffin tin with liners, evenly scoop the mixture and top each with banana slices (optional).
- Place in the preheated oven and bake for about 30 to 35 minutes or until the center of the cups has set and a toothpick inserted in the middle comes out clean.
- Let the cups cool before storing them in a storage container and keeping them in the fridge or freezer.
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