Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.
Baked Oatmeal Cups are the perfect solution to those busy mornings when everyone is scrambling to get out the door on time! I have been making more of an effort to eat a healthy breakfast every day and these Baked Oatmeal cups make it easy because you can make them in advance and just grab a couple on your way out the door!
What ingredients are in baked oatmeal cups?
How do you make baked oatmeal cups?
First you need to combine the eggs, vanilla, applesauce, honey and milk together and mix until well combined.
In a separate bowl, mix the oats, cinnamon and baking powder together. Add the oat mixture to the applesauce mixture and stir until completely mixed. Scoop the batter into well-greased muffin tins. (My favorite way to scoop muffins is to use a large cookie scoop! You will use a #16 scoop which is perfect for cupcakes and muffins – it gives you the perfect amount of batter every single time and all of your baked goods will be consistent in size.)
If you want to add toppings, place them on top of each oatmeal cup and use a toothpick or butter knife to slightly swirl them into the batter. Bake the oatmeal cups at 350°F for 26-30 minutes or until golden brown. Serve the baked oatmeal immediately or cool to room temperature and store in an airtight container. The oatmeal cups can be stored at room temperature for 2-3 days.
I prefer baked oatmeal when it is warm, but baked oatmeal cups are also good at room temperature. Each baked oatmeal cup can be reheated very easily in the microwave – just microwave each cup for about 15 seconds.
Baked Oatmeal Cups
Ingredients
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups unsweetened applesauce
- 1 tablespoon honey
- 1½ cups unsweetened almond milk regular milk works fine too
- 2½ cups rolled oats
- 1 tablespoon ground cinnamon
- 1½ teaspoons baking powder
Instructions
- First you need to combine the eggs, vanilla, applesauce, honey and milk together and mix until well combined.
- In a separate bowl, mix the oats, cinnamon and baking powder together. Add the oat mixture to the applesauce mixture and stir until completely mixed. Scoop the batter into well-greased muffin tins. (My favorite way to scoop muffins is to use a large cookie scoop! You will use a #16 scoop which is perfect for cupcakes and muffins – it gives you the perfect amount of batter every single time and all of your baked goods will be consistent in size.)
- If you want to add toppings, place them on top of each oatmeal cup and use a toothpick or butter knife to slightly swirl them into the batter. Bake the oatmeal cups at 350°F for 26-30 minutes or until golden brown. Serve the baked oatmeal immediately or cool to room temperature and store in an airtight container. The oatmeal cups can be stored at room temperature for 2-3 days.
- I prefer baked oatmeal when it is warm, but baked oatmeal cups are also good at room temperature. Each baked oatmeal cup can be reheated very easily in the microwave – just microwave each cup for about 15 seconds.
Video
Nutrition
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What toppings can you add to baked oatmeal?
You can add so many different things to baked oatmeal to make it even more delicious! Fresh or dried fruit both work wonderfully in baked oatmeal. Here are a few ideas:
- raspberries
- blueberries
- miniature chocolate chips
- bananas
- raisins
- peaches
- apples
- blackberries
- dried cherries
I love that each batch makes 24 baked oatmeal cups! Everyone in the family can choose their own toppings and customize several oatmeal cups that are just the way they like them! My kids are a lot more likely to eat healthy foods when they are involved in preparing them. Choosing and adding their own toppings to the baked oatmeal is fun and easy for even small children to do!
Can you freeze baked oatmeal cups?
You can freeze baked oatmeal cups for up to 2 months if they are wrapped in plastic wrap and stored in an airtight container. The baked oatmeal cups can be thawed to room temperature or you can heat them up in the microwave if you prefer to eat them warmed.
How many baked oatmeal cups are in one serving size?
Two baked oatmeal cups equal one serving. Each serving (before toppings) has about 100 calories, 18 grams of carbohydrates, 3 grams of protein and 2 grams of fat.
What type of milk to use in baked oatmeal?
This recipe calls for almond milk, but you can use soy milk or regular milk – any milk will work just fine!
Is baked oatmeal gluten-free?
Yes, baked oatmeal is gluten-free as long as you make sure to use oats that are gluten-free. There are certain brands of oats that are certified as being gluten-free and they will clearly state that on the packaging.
Can you use quick oats in baked oatmeal?
I prefer to use rolled oats in baked oatmeal because I like the consistency and texture of them better. You can definitely swap quick oats instead, but the texture of the baked oatmeal will be a little less chewy and a little more dense. This is definitely a personal preference thing so use whichever kind you like better!
Need some new Breakfast Ideas? Here are several more Breakfast recipes:
Savory Breakfast Ideas:
- Protein Breakfast Wraps
- 3 Cheese Breakfast Casserole
- Loaded Breakfast Burrito recipe
- Bacon, Egg & Cheese Breakfast Pockets
- Best Ham & Cheese Scrambled Eggs
- Easy Breakfast Nachos
- Easiest Way to Cook Bacon
- Savory Breakfast Rolls
- Fiesta Egg Bites recipe
- Ham & Cheese Breakfast Casserole
Sweet Breakfast Recipes:
- Easy 15-Minute Maple Bars
- Best Blueberry Muffin recipe
- Nutella Banana Muffins
- Apple Bread Pudding
- Berry Protein Pancake Bites
- Oatmeal Waffle recipe
- Cinnamon French Toast Casserole
- Cinnamon Roll Breakfast Cake recipe
- One Hour Orange Rolls
- Easy 15 Minute Donut Recipes
- Vanilla Butter Syrup recipe
- Perfect Crisp Belgian Waffles
Baked Oatmeal Cups are gluten-free, healthy and delicious. This baked oatmeal recipe is simple to make and can be made in advance for a fast, easy and nutritious breakfast.
Jenna says
Can regular milk be substituted for almond milk? Thanks
Jessica says
Of course!
donna frank` says
Do you know the caloric and nutrients for these. Most interested in the carbs.
Tina Blakely says
how many muffins does this recipe make?
Nellie says
This recipe makes 24 oatmeal cups.
Shannon says
I made these this week, subbed the almond milk for the 1% that I had, but these did NOT turn out! The never really set. Especially the bottoms. I baked them for 29 minutes in dark, non-stick muffin pans that I sprayed with oil. My batch made 15. I just scooped them all out and made them basically into regular oatmeal cereal. Tasty, without a bunch of sugar. The cinnamon/apple flavor really shines. What did I do wrong?!
Nellie says
I’m sorry they didn’t turn out for you! I’m not sure why they didn’t set for you -I’ve made them so many times and have never had that happen. I usually get 18-24 muffins out of this, depending on how full I fill the muffin tins so perhaps if you spread out the batter into more cups, they would cook faster and set up better?
Kendall says
I make this recipe a lot and I always add about 1/4 to 1/2 cup more oats to the recipe to help with the bottoms. I also let the mixed set for about 30 minutes before I put them in the pan to allow the oats to soak up more of the liquid. I also noticed you can let them stay in the over longer that 30 minutes too. I have also made these in different ovens and I think that makes a difference too.
Megan says
Well, after making these twice, I figured out why they never cook through: I made 12 instead of 24. Third time’s the charm lol!
Lauren says
Just made these cups for the first time, and I loved the concept (and the calorie count)! I used whole milk and the bottoms didn’t set very well, but I found that placing tin foil over the muffins at the halfway point made them perfect 🙂