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!
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.
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Notes
Ingredient Substitutions
Old-fashioned oats. Quick-cooking oats also work well in this recipe, just decrease the amount by 1/4 cup (so use 2 1/4 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.
StoreStore leftover oatmeal cups in an airtight container in the refrigerator for up to 5 days. FreezeTo 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.ReheatYou 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.Prepare in AdvanceYou 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.