Baked Oatmeal Cups
These Baked Oatmeal Cups take 5 minutes of prep time, and then they only have to bake for 20 minutes! They’re dairy free, gluten free, moist, filling, and a healthy breakfast option welcomed by children and adults!
I’m constantly making foods and finding things that I LOVE and adore on every level. When I find something I love, I make it multiple times in the first month. Well I really went overboard because I made these 3 times in 9 days. We INHALED these easy baked oatmeal cups.
Maybe it was the melty chocolate chips on top? Or the sweetened shredded coconut and sliced almonds. Ultimately these taste like an oatmeal cake and I’m completely obsessed with how they turned out!
Healthy Baked Oatmeal
For those of you who meal prep, bless your heart, this is a very easy breakfast meal prep recipe.
How to Make Baked Oatmeal Cups
One thing you’ll love is how easy these baked oatmeal cups come together. It takes 5 minutes. FIVE MINUTES!
We’re talking, the perfect breakfast recipe for family gatherings, reunions (just double or triple the batch), and/or camping trips.
But enough talking, lets make these oatmeal cups:
- First, spray a muffin tin with nonstick cooking spray, set that aside.
- Next, mix the quick cooking oats, brown sugar, baking powder, salt, and cinnamon.
- In a medium sized bowl or a large liquid measuring cup, whisk the eggs, almond milk (or dairy milk), oil, and vanilla.
- Pour the wet ingredients into the dry ingredients.
- Stir everything together.
- Divide the oatmeal batter into the muffin tins. You’ll fill them about 3/4 full.
- Take the chocolate chips and sprinkle them over top of the oatmeal batter.
Pro Tip: Gently press the chocolate chips into the oatmeal batter. You don’t need the chocolate chips to go all the way into the batter, but a gentle nudge so that some of them are nicely inserted.
- Bake the oatmeal cups for 20-25 minutes or until set and lightly golden brown on top. Mine baked for 22 minutes; all ovens are different so keep an eye on them.
- Remove them from the oven and allow to cool in the pan for 3 minutes, carefully transfer to a wire rack. Once on the rack sprinkle the shredded coconut and sliced almonds over each oatmeal cup.
- Serve plain or with a drizzle of milk or heavy cream.
How to store Baked Oatmeal Cups
These are best kept in an airtight container in the refrigerator.
You can freeze them as well. Simply let the oatmeal cups cool completely, then store them in an airtight container in the freezer. Make sure to eat them within 1 month of freezing.
How to make these an even HEALTHIER Baked Oatmeal Recipe
This recipe calls for oil and while some people don’t mind that, it might bother others.
You can substitute unsweetened applesauce for the oil by using a 1:1 ratio. The recipe calls for 1/4 cup + 1 T of canola (or vegetable) oil. To substitute apple sauce for the oil you’ll add 1/4 cup + 1 T of applesauce. It’s that simple.
I’ve added protein powder to this oatmeal as well and it turns out great! I used 1 scoop of this protein, but you feel free to use whatever protein powder you have on hand.
Tools I used to make this recipe:
Craving more? SUBSCRIBE TO SALT & BAKER’S NEWSLETTER to get new recipes delivered straight to your inbox! And join the “Salt & Baker Friends!” private Facebook group.
Baked Oatmeal Cups
- 2 1/4 cups quick cooking oats
- 1/2 cup light brown sugar packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- pinch ground cinnamon
- 2 large eggs
- 1 cup almond milk or regular diary milk
- 1/4 cup + 1 Tablespoon canola oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
- 3 tablespoons sliced almonds
- 3 tablespoons shredded sweetened coconut
- Preheat oven to 350 °F. spray a regular sized muffin tin with nonstick cooking spray. In a large bowl whisk the oats, brown sugar, baking powder, salt, and cinnamon.
- In a medium bowl whisk the eggs, almond milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients. Stir until everything is combined.
- Divide the mixture evenly amongst the muffin tins, filling them about 3/4 full. Sprinkle the chocolate chips overtop.
- Bake for 20-25 minutes or until set and golden on top. Remove from oven and allow to cool in pan for 3 minutes, then turn out on a wire rack to cool. Once you transfer to the wire rack top each oatmeal cup with the sliced almonds and coconut.
- Serve with a drizzle of milk.
- Store in an airtight container in the fridge.