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A bite taken out of a baked oatmeal cup.
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Baked Oatmeal Bites

These easy baked oatmeal cups are moist and topped with shredded sweetened coconut, sliced almonds, and chocolate chips. This is a delicious and portable breakfast for all. 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 oatmeal cups
Calories 201kcal

Ingredients

  • 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

Instructions

  • 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. 

Notes

Alternatively, you can spray an 8x8 inch baking pan and bake as an "oatmeal cake."
Add a scoop of protein powder for added health benefits!
You can substitute applesauce for the oil if you'd like a healthier option. Use a 1:1 ratio, so the same amount of applesauce as oil.
Store the baked oatmeal bites in an airtight container in the fridge for up to 1 week. To freeze, let the oatmeal cups cool completely, then store them in an airtight container in the freezer. The baked oatmeal cups will keep in the freezer for 2-3 months. Remove from the freezer and let thaw before eating or microwaving.
Recipe Source: Salt & Baker

Nutrition

Calories: 201kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 96mg | Potassium: 123mg | Fiber: 2g | Sugar: 12g | Vitamin A: 60IU | Calcium: 65mg | Iron: 1.2mg