Why make this recipe
Baked Oatmeal Cups are a fantastic and nutritious option for breakfast or snacks. They are easy to make, customizable, and perfect for meal prep. With four delicious variations, you can keep things exciting and cater to different taste preferences. These cups are not only tasty but also packed with healthy ingredients, making them a guilt-free choice. Plus, you can grab one on the go, making them perfect for busy mornings!
How to make Baked Oatmeal Cups
Ingredients:
- 3 cups old fashioned rolled oats
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ cups milk (I use unsweetened vanilla almond milk)
- ¼ cup maple syrup
- 2 Tablespoons ground flaxseed (see subs below)
- 1 teaspoon vanilla extract
- 2 Tablespoons peanut butter
- 2 mashed bananas (about 1/2 cup)
- ¼ cup mini chocolate chips (divided (dairy-free, if needed))
- ½ teaspoon cinnamon (1 teaspoon total on the first list)
- 2 Tablespoons almond butter
- ½ cup applesauce
- ¼ cup diced apple (divided)
- ¼ cup blueberries (divided)
- 2 Tablespoons sliced almonds (divided)
- 3 Tablespoons peanut butter
- 2 mashed bananas (about 1/2 cup)
- banana slices (for topping (optional))
Directions:
Oatmeal Base: Preheat your oven to 350°F (175°C). In a large bowl, mix together the rolled oats, cinnamon, baking powder, and sea salt.
Chocolate Chip: Add the milk, maple syrup, flaxseed, vanilla extract, peanut butter, and mashed bananas to the dry ingredients. Stir well to combine. Fold in half of the mini chocolate chips.
Apple Cinnamon: In a separate bowl, mix the applesauce, almond butter, and diced apple. Combine this mixture with the original oat mixture. Fold in the remaining apple and add the cinnamon.
Blueberry Almond: Prepare the base again by mixing oats and dry ingredients. Add the milk, syrup, flaxseed, vanilla, and almond butter. Gently fold in blueberries and half the sliced almonds.
Peanut Butter Banana: Use the initial oat mixture again and add all peanut butter, bananas, and the remaining mini chocolate chips. Mix well.
Bake: Pour the mixtures into greased muffin tins, filling them about 2/3 full. Bake for 20-25 minutes until golden brown.
How to serve Baked Oatmeal Cups
Serve these oatmeal cups warm, fresh out of the oven, or allow them to cool and enjoy them later. You can top them with fresh fruit, a dollop of yogurt, or a drizzle of additional maple syrup for added flavor.
How to store Baked Oatmeal Cups
To store, let the cups cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to a week. If you want to keep them longer, freeze the cups for up to three months. Just heat them in the microwave for a quick breakfast.
Tips to make Baked Oatmeal Cups
- Feel free to substitute different nut butters based on your preference.
- Adjust the sweetener based on your taste; you can add more or use honey instead of maple syrup.
- To make these oatmeal cups gluten-free, ensure your oats are certified gluten-free.
Variation (if any)
There are endless ways to customize these Baked Oatmeal Cups. You can try adding nuts, seeds, dried fruits, or different spices to switch things up!
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be different. Rolled oats give a chewier bite, while quick oats will make them softer.
Can I make these cups vegan?
Absolutely! Just use plant-based milk and flaxseed as an egg substitute.
How do I reheat the oatmeal cups?
You can reheat them in the microwave for 20-30 seconds or until warm. They can also be heated in the oven at 350°F for about 10 minutes.
Baked Oatmeal Cups
Ingredients
Oatmeal Base
- 3 cups old fashioned rolled oats
- ½ teaspoon cinnamon Total cinnamon used is 1 teaspoon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ cups milk (unsweetened vanilla almond milk) You can substitute with any milk
- ¼ cup maple syrup Adjust sweetness to taste
- 2 Tablespoons ground flaxseed Can be substituted
- 1 teaspoon vanilla extract
- 2 Tablespoons peanut butter Substitute with your preferred nut butter
- 2 mashed bananas (about 1/2 cup)
Chocolate Chip Variation
- ¼ cup mini chocolate chips Divided into two portions
Apple Cinnamon Variation
- ½ cup applesauce
- 2 Tablespoons almond butter
- ¼ cup diced apple Divided into two portions
Blueberry Almond Variation
- ¼ cup blueberries Divided into two portions
- 2 Tablespoons sliced almonds Divided into two portions
Peanut Butter Banana Variation
- 3 Tablespoons peanut butter For this variation
- 2 mashed bananas (about 1/2 cup) Add remaining mini chocolate chips as well
Toppings
- banana slices Optional topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the rolled oats, cinnamon, baking powder, and sea salt.
Chocolate Chip Filling
- Add the milk, maple syrup, flaxseed, vanilla extract, peanut butter, and mashed bananas to the dry ingredients. Stir well to combine.
- Fold in half of the mini chocolate chips.
Apple Cinnamon Filling
- In a separate bowl, mix the applesauce, almond butter, and diced apple.
- Combine this mixture with the original oat mixture. Fold in the remaining diced apple and add the remaining cinnamon.
Blueberry Almond Filling
- Prepare the base again by mixing oats and dry ingredients.
- Add the milk, maple syrup, flaxseed, vanilla, and almond butter. Gently fold in blueberries and half of the sliced almonds.
Peanut Butter Banana Filling
- Use the initial oat mixture and add all peanut butter, bananas, and the remaining mini chocolate chips. Mix well.
Baking
- Pour the mixtures into greased muffin tins, filling them about 2/3 full.
- Bake for 20-25 minutes until golden brown.