These baked oatmeal cups are super easy to make and are great for a grab-and-go, healthy breakfast. They are freezer friendly and can be easily meal prepped!
It's November already?! Crazy how we are almost through another decade. I've been meaning to do a breakfast recipe on here for quite some time now. I love oatmeal cups, but absolutely cannot stand a bowl of warm oatmeal. The texture is just a bit too gooey for me. However, these baked oatmeal cups are the perfect grab-and-go breakfast. They are almost like a muffin that can be stored in the freezer and reheated in the microwave prior to eating!
Another perk of these oatmeal cups is that they contain no eggs! My husband recently found out he has developed an egg allergy, which we found out was the second most common allergy in the United States! He can have eggs baked into things only if it's baked for 30 minutes or more.
If you guys don't own silicon muffin liners yet, they are a game changer! You can find them here on amazon for the best price. No cooking spray required!
Nutrition for Baked Oatmeal Cups
These oatmeal cups are perfect for a snack or breakfast. They contain 9 grams of protein per cup (the protein variation has more!). It also has almost 6 grams of fiber per cup, which is more than 2 slices of most breads!
For this recipe I used quick cooking oats, but you could also use old-fashioned oats. The biggest difference is how the two are processed. If you use old-fashioned oats for these baked oatmeal cups, expect a chewier oatmeal cup.
Baked Oatmeal Cups with 6 Variations
This recipe comes with 6 different recipe variations. Depending on which recipe you choose, some are vegan.
- Cinnamon Roll: I love anything cinnamon roll flavored this time of year!
- Carrot Ginger: Such a refreshing flavor that helps with my digestion in the morning!
- Apple Cinnamon: A classic fall rendition!
- Blueberry Peanut Butter: This combo is out of this world. If you have never bought peanut butter chips before, prepare yourself.
- Christmas: A sweet scent of molasses and taste of cinnamon and cardamom in these baked oatmeal cups!
- Protein: I used chocolate whey protein. However, I would recommend using a plant based protein. If you do use whey, make sure to add some more almond milk.
Frequently Asked Questions
- Can I use regular milk for this recipe? Yes, but I would maybe add ½ tsp of vanilla extract to give it that hint of vanilla flavor.
- Can I use steel cut oats for this recipe? No, I would not recommend using steel cut oats. You can use old-fashioned oats if you wish, but the oatmeal cup will turn out a little more chewy.
- How do I freeze these baked oatmeal cups? After they have finished cooking, wait for them to cool and remove the cupcake liner. Place them in an airtight container or zip-lock bag and store them in the freezer for up to 6 months.
- Can I use light brown sugar or coconut sugar? Yes, either of these or dark brown sugar will work fine!
- Can I sub peanut butter for the peanut butter chips? Yes, I would add about ¼ cup (or maybe a little more) to the batter prior to baking if you aren't using peanut butter chips.
- Are these baked oatmeal cups gluten free? Yes, if you are using gluten free oats. Most oats are gluten free, but some have been processed in a facility that contains traces of gluten.
If you guys love this baked oatmeal cup recipe, be sure to leave a star rating/review! It helps me get noticed in this big internet world!
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6 Unique Baked Oatmeal Cups { Freezer Friendly +Eggless}
- Total Time: 35 minutes
- Yield: 12 oatmeal cups 1x
Description
These baked oatmeal cups are super easy to make and are great for a grab-and-go healthy breakfast!
Ingredients
Cinnamon Roll
- 4 cups of quick cooking oats
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup brown sugar
- ½ cup pure maple syrup
- 1 ¼ cup unsweetened vanilla almond milk (can sub regular milk or other milk alternative)
- ¼ cup cream cheese, softened (can sub neufchâtel cheese)
- option to top with pecans
Carrot Ginger
- 4 cups of quick cooking oats
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup pure maple syrup
- 1 ¼ cup unsweetened vanilla almond milk (can sub regular milk or other milk alternative)
- ½ cup carrots, shredded
- 1 tsp ginger, ground
Apple Cinnamon
- 4 cups of quick cooking oats
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup brown sugar
- ½ cup pure maple syrup
- 1 ¼ cup unsweetened vanilla almond milk (can sub regular milk or other milk alternative)
- 1 apple, diced
Blueberry Peanut Butter
- 4 cups of quick cooking oats
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup brown sugar
- ½ cup pure maple syrup
- 1 ¼ cup unsweetened vanilla almond milk (can sub regular milk or other milk alternative)
- ½ cup frozen blueberries (fresh is okay too)
- ⅓ cup peanut butter chips
Christmas
- 4 cups of quick cooking oats
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup brown sugar
- ½ cup pure maple syrup
- 1 ¼ cup unsweetened vanilla almond milk (can sub regular milk or other milk alternative)
- ½ tsp cardamon
- 2 tsp molasses
- option to top with sliced almonds
Protein
- 4 cups of quick cooking oats
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup brown sugar
- ½ cup pure maple syrup
- 1 ½ cup unsweetened vanilla almond milk (can sub regular milk or other milk alternative)
- ½ cup greek yogurt (plain)
- ½ protein powder, plant based preferred (if you use whey protein, add more milk)
Instructions
- Prepare muffin tin with silicon liners or paper liners. If you are using paper liners, spray them with non-stick cooking spray.
- Preheat oven to 375F.
- Combine all ingredients in a large bowl and mix to combine.
- Pour oatmeal batter into muffin cups and bake in the oven for 20-25 minutes.
- Check for complete baking with a toothpick.
Notes
Please allow oatmeal cups to completely cool prior to storing in a Tupperware or freezer bag.
If you want to make two flavors, you can half the batter between two bowls and prepare desired flavor of oatmeal cup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, snack
- Method: Baking
- Cuisine: American
How long do you reheat these in the microwave?
I usually wrap in a paper towel and do 30-60 seconds in the microwave.
I made the blueberry peanut butter oatmeal cups for breakfast this week. It was a an easy recipe to follow and the oatmeal cups are so tasty. I will be trying another oatmeal cup recipe soon.
Thank you so much Dawn! So glad to hear that!