Baked Oatmeal Cups – healthy baked oatmeal breakfast cups from healthy ingredients – perfect for busy mornings or a quick pick-me-up snack.
Oatmeal Muffin Cups are an easy, make-ahead healthy breakfast from simple ingredients that are can be customized with many different flavors.
Enjoy at home with fresh fruit or grab one on the go for a great way to start your morning.
A bowl of oatmeal was one of my favorites as a little girl but making it can be time consuming (I’m not a fan of overnight oats).
I love this recipe because it’s as delicious as it is simple – using just one bowl and with all the flavor options, there’s one the whole family will gobble up.
WHAT’S IN BAKED OATMEAL CUPS?
- old-fashioned oats
- baking powder
- ground cinnamon
- brown sugar
- plain greek yogurt 0% used
- unsweetened applesauce
- milk (skim milk used but any variety works)
- vanilla extract
- cooking spray
HOW TO MAKE BAKED OATMEAL CUPS:
Preheat the oven to 350 degrees.
Coat the wells of the muffin cups with cooking spray OR use paper liners.
Add the old fashioned oats, baking powder, cinnamon, brown sugar, salt, yogurt, unsweetened applesauce, milk, vanilla and eggs to a medium bowl.
Stir gently until completely combined then spoon the batter into the greased muffin tin.
Bake 20-23 minutes or until golden and set then remove the muffin pan from the oven (baking time may vary).
Loosen the muffins by running a butter knife around the edges of each cup, then carefully remove from the muffin pan and cool on a wire rack.
TIPS AND FAQ:
- This is a simple, one bowl recipe – no need to separate wet ingredients from dry ingredients.
- The battery will look watery when it’s raw, but comes together when it’s baked.
- This is not a make ahead recipe. If the batter sits, the oats will soak up the liquid. Mix then bake right away for best results.
- I haven’t tried this recipe with quick oats, instant oats or steel cut oats so I don’t know if they would work.
- I used skim milk but you can use whatever regular milk you buy.
VARIATIONS TO THIS RECIPE:
- Chocolate chips or raisins in the batter would be delicious.
- Add overripe mashed bananas instead of applesauce for banana oatmeal cups.
- Drizzle a little maple syrup over the top.
- Blend diced apples and apple pie spice for delicious apple cinnamon taste.
- Top your muffin with a spoonful of fruit purée.
- Chopped nuts would be delicious in the batter.
- Pumpkin pie spice would add great fall flavor.
HOW TO STORE BAKED MUFFIN CUPS:
Store in the refrigerator up to 3 days in an airtight container or ziplock bag.
They’re best warm to room temp so I recommend reheating them in the microwave for a few seconds.
You can also freeze Oatmeal Cups in a freezer-safe container up to 3 months.
I eat these Oatmeal Cups either just plain (especially if I’m on the road) or with a dollop of plain Greek yogurt and some fresh fruit.
A winter fruit salad would be delicious with them.
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Baked Oatmeal Cups
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/3 cup brown sugar packed
- small pinch salt
- 2 tablespoon plain Greek yogurt 0% used
- 1/2 cup unsweetened applesauce
- 1 1/2 cups milk skim used but any level works
- 1 teaspoon vanilla extract
- 2 large eggs
- cooking spray OR paper liners
- Preheat the oven to 350 degrees then coat the wells of the muffin cups with cooking spray OR use paper liners.
- To a medium bowl add old fashioned oats, baking powder, cinnamon, brown sugar, salt, yogurt, unsweetened applesauce, milk, vanilla and eggs.
- Stir gently until completely combined then spoon the batter into the greased muffin tin dividing equally.
- Bake 20-23 minutes or until golden and set then remove from the oven.
- Loosen the muffins using a butter knife along the edges of each then remove from the muffin pan and cool on a wire rack.
- See body of post for serving suggestions and storage info.