Healthy Baked Oatmeal Cups

These healthy Baked Oatmeal Cups are a wholesome, make-ahead breakfast that's naturally sweetened and endlessly customizable. Soft and tender like oatmeal, but portable like a muffin, they're perfect for busy mornings or healthy snacks. Make them plain, with blueberries, apple cinnamon, or banana - all in about 30 minutes.

Ingredients

You only need simple pantry staples for this recipe (measurements are in the recipe card below):

1. Milk: Softens the oats and keeps the cups tender. Use dairy or non-dairy milk.
2. Eggs: Add structure and protein.
3. Maple syrup (or honey): Natural sweetness without refined sugar.
4. Unsweetened applesauce: Adds moisture and flavor (I also love it in my Maple Apple Banana Bread).
5. Old-fashioned oats: Rolled oats work best; quick oats make softer centers.
6. Baking powder: Helps the cups rise slightly.
7. Spices: Cinnamon and nutmeg add warmth, or swap in apple pie spice or pumpkin spice.
8. Vanilla extract: For aroma and flavor.
9. Salt: Balances the sweetness.
10. Fruit (optional): Fresh or frozen blueberries (no need to thaw), or peeled, chopped apples. Mix and match or keep plain - it's up to you!

How to Make Baked Oatmeal Cups

Here’s how to make this easy recipe. Begin by preheating the oven to 350°F, then generously spray a standard-size muffin pan with cooking spray or line it with muffin cups.

1. Step 1: Whisk the oats, flour, cinnamon, and nutmeg together in a large bowl. Then fold in the fruit of your choice (apples, blueberries, or nuts, if using). If you’re making Banana Oatmeal Cups, substitute the mashed banana for the applesauce. If making plain, skip the fruit additions.

2. Step 2: Fold the fruit of your choice (apples, blueberries, and nuts, if using). If you’re making Banana Oatmeal Cups, substitute the mashed banana for the applesauce. If making plain, skip the fruit additions.

3. Step 3: The batter will be very liquid. Spoon evenly into muffin cups and fill to the top. Be sure there is both liquid batter, oats and fruit in each cup. Top with more if desired.

4. Step 4: Bake for 25-30 minutes, or until the edges are lightly browned and the top appears set. If the muffin cups brown too quickly, tent them with a piece of aluminum foil or parchment. Cool for 5 minutes before serving.

Variations & Substitutions

• Dairy-free: Use almond, soy, or oat milk.
• Vegan: Swap eggs for flax eggs and honey for maple syrup.
• Fruit options: Blueberries, diced apples, raspberries, or mashed bananas all work beautifully.
• Kid-friendly: Add mini chocolate chips or a swirl of peanut butter.
• Nut-free: Use seeds (pumpkin, sunflower) for crunch instead of nuts.

Serving Suggestions

• Enjoy with coffee or tea for a mid-morning boost.
• Warm with a drizzle of nut butter and sliced banana.
• With yogurt and berries for a balanced breakfast.
• Packed into lunchboxes as a healthy snack.

Storage & Freezing

• Room temperature: Store in an airtight container up to 2 days.
• Refrigerator: Store up to 5 days for meal prep.
• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.

Reheating Baked Oatmeal Cups

• Microwave: Heat refrigerated cups for 20-30 seconds. For frozen cups, wrap in a paper towel and microwave in 30-second increments (1-2 minutes total).
• Oven: Warm at 350°F for 5-6 minutes, or until heated through.
• Thawing: You can thaw overnight in the fridge or reheat straight from frozen.

Recipe FAQs

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