These healthy baked oatmeal cups are made with a handful of nutritious ingredients, flavored with cinnamon and vanilla and can be made ahead and reheated in the morning! Add mix-ins to make unique flavors! Serve them warm with a drizzle of maple syrup and some fresh berries!
These baked oatmeal cups are a convenient and nutritious breakfast that is perfect any time of the year.
In this recipe a handful of nutritious ingredients are flavored with cinnamon and vanilla for a delicious, hearty breakfast that will keep you full until lunch.
Plus, these oatmeal cups can be made ahead and reheated in the morning, or popped in the freezer to enjoy for weeks or months to come. Serve with a drizzle of maple syrup for a warm and cozy breakfast.
This is a basic oatmeal cups recipe that is a blank slate to create unique flavor combinations by using different flavors of Greek yogurt, mix-ins, etc.
Baked Oatmeal Cups: Ingredients and Substitutions
- Old-fashioned oats. Quick-cooking oats also work well in this recipe, just decrease the amount by ¼ cup (so use 2 ¼ cups quick-cooking oats). Note that the texture will be a little lighter and less chewy.
- Whole wheat flour. There are many possible substitutions for whole wheat flour, including: all-purpose flour or gluten-free flour, white whole wheat flour, spelt flour, etc.
- Butter. I love the buttery flavor of these baked oatmeal cups, however you can substitute coconut oil, ghee, vegan butter, etc.
- Greek yogurt. Use your favorite variety. I prefer full-fat plain Greek yogurt or icelandic vanilla bean yogurt. You can used flavored yogurts to make flavored oatmeal cups (e.g. blueberry, strawberry, etc.)
- Applesauce. If you don't have applesauce on hand you can substitute 1 cup of mashed banana. You can also try pumpkin, sweet potato, etc. however you may need to increase the sugar if you use an ingredient that isn't naturally sweet.
- Brown sugar. Any granulated sugar works well. I love the flavor of brown sugar but you can use white sugar, coconut sugar, etc.
- Whole milk. Any milk can be used in this recipe. We use whole milk or almond milk, but 2%, coconut milk, etc. also work great. Just remember the higher the fat content of your milk variety, the richer and creamier the oatmeal cups will taste.
How to make Oatmeal Cups
This recipe is fairly simple to make, one note to emphasize in the beginning is that once the batter is mixed you need to let it sit and thicken for 5 minutes before baking. Otherwise this oatmeal cups recipe is straightforward! Don't forget to watch the video and follow along with our step-by-step photos!
Begin by combining the dry ingredients in a medium-sized bowl, then set them aside.
Next, whisk together the wet ingredients and brown sugar until the sugar is dissolved and the mixture is smooth.
Then, combine the wet and dry ingredients and stir until combined.
Next, let the mixture sit until thickened slightly (about 5-10 minutes). This allows the oats to soak up some of the liquid and ensures that the oatmeal cups will be even in texture (e.g. one won't be more liquidy than another).
Once the mixture is slightly thickened, if desired, add mix-ins. Here are some suggestions:
- Chocolate Chips
- Dried Fruit (cranberries, cherries, etc.)
- Nuts (pecans, walnuts, slivered almonds, etc.)
- Cinnamon chips
- A swirl of nut butter (peanut butter, almond butter, etc.)
- Unsweetened Coconut
Once the mixture has thickened, fill the wells of a greased muffin tin with ¼ cup batter.
Then, bake in the preheated oven for 15-20 minutes, until the tops are slightly puffed and set, and spring back when lightly pressed.
Remove the pan from the oven and let it cool for at least 15 minutes, then carefully remove the baked oatmeal cups from the muffin pan and set them on a wire rack to cool.
Serve
Serve the baked oatmeal cups warm with a drizzle of pure maple syrup and fresh berries! Other suggestions include:
- Enjoy it with a dollop of homemade whipped cream for an extra special treat.
- Slather it with homemade peanut butter or vanilla almond butter for some extra protein and fat to keep you full even longer.
- Spread some homemade cinnamon honey butter over your slice.
Store
Store leftover oatmeal cups in an airtight container in the refrigerator for up to 5 days.
Freeze
To freeze, let the oatmeal cups cool completely. Then arrange them in a single layer in an airtight container, or in two layers with wax paper in between. Freeze for up to 2 months.
To reheat:
You can reheat these oatmeal cups in the microwave or in the oven set to 350 degrees F until the middle is warm. You can also thaw them overnight in the refrigerator.
Recipe FAQ
Yes! This recipe is rich in calcium, protein, and fiber making it a nutritious breakfast.
You can make this recipe the night before in two ways:
Make the baked oatmeal cups , then warm them up in the morning by covering them with foil and heating it at 300 degrees F until warmed through.
Or you can combine the wet ingredients in one bowl and the dry ingredients in another. Cover both bowls and store the wet ingredients in the refrigerator overnight. Combine them in the morning, and bake according to the recipe instructions.
This recipe tastes great warm, cold or room temperature. I prefer to eat it warm.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Baked Oatmeal Cups
Ingredients
- 2 ½ cups old-fashioned oats
- 2 tablespoons whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- ¼ cup butter melted
- ½ cup Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup applesauce
- ½ cup brown sugar
- 1 ½ cups whole milk
Instructions
- Preheat oven to 350 degrees F. Grease a muffin tin, set aside
- In a medium bowl, combine oats, whole wheat flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, Greek yogurt, eggs, vanilla, applesauce brown sugar, and milk until smooth.
- Add dry ingredients to the wet ingredients and stir until combined.
- Let sit until thickened slightly (about 5-10 minutes)
- If desired, add mix-ins.
- Use a ¼ cup measuring cup to measure mixture and put it into the wells of the prepared muffin tin.
- Bake in the preheated oven for 15-20 minutes, until the tops are slightly puffed and set, and springs back when lightly pressed.
- Let cool for at least 15 minutes, remove from muffin pan.
- Serve warm with a drizzle of maple syrup and fresh berries.
Video
Notes
Ingredient Substitutions
- Old-fashioned oats. Quick-cooking oats also work well in this recipe, just decrease the amount by ¼ cup (so use 2 ¼ cups quick-cooking oats). Note that the texture will be a little lighter and less chewy.
- Whole wheat flour. There are many possible substitutions for whole wheat flour, including: all-purpose flour or gluten-free flour, white whole wheat flour, spelt flour, etc.
- Butter. I love the buttery flavor of these baked oatmeal cups, however you can substitute coconut oil, ghee, vegan butter, etc.
- Greek yogurt. Use your favorite variety. I prefer full-fat plain Greek yogurt or icelandic vanilla bean yogurt. You can used flavored yogurts to make flavored oatmeal cups (e.g. blueberry, strawberry, etc.)
- Applesauce. If you don't have applesauce on hand you can substitute 1 cup of mashed banana. You can also try pumpkin, sweet potato, etc. however you may need to increase the sugar if you use an ingredient that isn't naturally sweet.
- Brown sugar. Any granulated sugar works well. I love the flavor of brown sugar but you can use white sugar, coconut sugar, etc.
- Whole milk. Any milk can be used in this recipe. We use whole milk or almond milk, but 2%, coconut milk, etc. also work great. Just remember the higher the fat content of your milk variety, the richer and creamier the oatmeal cups will taste.
Store
Store leftover oatmeal cups in an airtight container in the refrigerator for up to 5 days.Freeze
To freeze, let the oatmeal cups cool completely. Then arrange them in a single layer in an airtight container, or in two layers with wax paper in between. Freeze for up to 2 months.To reheat:
You can reheat these oatmeal cups in the microwave or in the oven set to 350 degrees F until the middle is warm. You can also thaw them overnight in the refrigerator.To make ahead
You can make this recipe the night before in two ways:- Make the baked oatmeal cups , then warm them up in the morning by covering them with foil and heating it at 300 degrees F until warmed through.
- Combine the wet ingredients in one bowl and the dry ingredients in another. Cover both bowls and store the wet ingredients in the refrigerator overnight. Combine them in the morning, and bake according to the recipe instructions.
Nutrition
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
If you love this recipe, try these...
If you love this baked oatmeal recipe, I suggest giving these a whirl:
- These healthy breakfast bars are my favorite recipe of all time. I eat one every morning and have for over 10 years.
- Peanut butter banana baked oatmeal is a nut-butter lovers dream, oh and this chocolate peanut butter baked oatmeal tastes like dessert but it's healthy!
- In the fall, try this pumpkin baked oatmeal or cinnamon apple baked oatmeal.
- Summertime calls for this blueberry baked oatmeal!
- These healthy banana oatmeal cookies are nutritious and delicious, also try these peanut butter banana cookies.
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Leave a Reply