These wholesome and oh, so tasty Baked Oatmeal Cups are easy to make with oats, milk, brown sugar, and eggs. They’re perfect for meal prep, a grab-n-go breakfast or anytime snack.
We’ve got an Easy Oatmeal Bar recipe that gets rave reviews too!
Table of Contents
Baked Oatmeal Cups
Breakfast just got so easy and so yummy. You have to try these Baked Oatmeal Cups! Once you bake up a batch, you’ve got breakfast (or a tasty snack) done for the week!Â
Hallelujah!
Look at that goodness. Blueberries, oats, and minimal sugar.Â
If you’re in a real rush, you can totally eat them cold, but if you have the time, warm them and then drizzle some maple syrup over the top—you will NOT be disappointed.
Neither will the kids!! They’ll go crazy over these baked oatmeal cups.Â
Related: Easy Blueberry Oatmeal Bars that are wholesome and delish!
How to Make Baked Oatmeal CupsÂ
With a few simple, wholesome ingredients, as well as a regular size muffin pan, you can whip up this easy recipe in no time.Â
First, preheat your oven to 350 degrees and spray the wells of a muffin tin with non-stick spray.Â
Step 1 – Mix Ingredients
In a large bowl, mix oats (3 cups), baking powder (1 teaspoon), cinnamon (1/2 teaspoon), brown sugar (1/2 cup), applesauce (1/2 cup), milk (1 1/2 cups), eggs (2), butter (3 tablespoons, melted), and vanilla extract (1 teaspoon) until well combined.Â
Next, add blueberries (1/2 cup) and mix gently.Â
Step 2 – Place in Muffin Tin
Now, spoon the mixture into your prepared muffin tin dividing it evenly between the 12 wells.
Tip: An easy way to do this is a cookie scoop. It works for so much more than cookies!
Step 3 – Bake
Place in preheated oven and bake for 20-25 minutes or until golden brown. Let cool in the muffin pan for about 5 minutes, then transfer to a baking rack to cool completely.
Serve your baked muffin cups topped with a drizzle of maple syrup and fresh fruit.
Heavenly.
Tips for Making Baked Oatmeal
- We like using old fashioned oats, not instant because of their ideal texture, but you could likely use instant oats if that’s what you have in the pantry.Â
- You can substitute melted coconut oil for the melted butter.
- Although we haven’t tried it, you could also substitute honey for the brown sugar.
- We recommend using a non-stick spray or silicone baking cups in the muffin tin. Paper liners tend to get too soggy and not work as well.
- Baked Oatmeal keeps in an airtight container in the refrigerator for about 5 days or in the freezer for about 3 months.
How to Make Baked Oatmeal Gluten-Free
To make your baked oatmeal cups gluten-free, just substitute gluten-free oats. Delish!
Can You Freeze Baked Oatmeal?
Yes, this is one mom hack we can definitely say works. These Baked Oatmeal Cup freeze well. They last in the freezer for about 3 months.
What a brilliant grab-n-go breakfast.Â
Once cooked and cooled, place in a freezer bag. Don’t forget to label with the contents and date!
To defrost, either place them in the refrigerator overnight and heat as desired the next day or just defrost a cup in the microwave for in 60 seconds increments.Â
How about that for an easy breakfast!Â
Optional Baked Oatmeal Flavors
To change up your flavors, try any one of these add-ins:
- Chocolate chips or chunks
- Citrus zest (orange or lemon)
- Almond or coconut milk
- Fresh fruit
- Coconut (shredded or baked chips)
- Raisins or other dried fruit
How Do You Make Baked Oatmeal with Eggs?
Unlike traditional oatmeal, this recipe uses eggs. The eggs help the cups bind together perfectly. Just put your eggs in the batter and it bakes up to form perfect, golden brown cups that don’t fall apart.
We Like Hearing from YOU!
If you try these Baked Oatmeal Cups or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you!Â
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Baked Oatmeal Cups
Equipment
- muffin pan
Ingredients
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/3 cup brown sugar (or honey)
- 1/2 cup apple sauce
- 1 ½ cups milk (or any non-dairy milk)
- 2 eggs
- 3 tablespoons butter (melted, or coconut oil)
- 1 teaspoon vanilla extract
- maple syrup for serving
- 1 cup blueberries (or dried fruit)
Instructions
- Preheat oven to 350 degrees and spray the wells of a muffin pan with non-stick spray.Â
- In a large bowl, mix oats, baking powder, cinnamon, brown sugar, applesauce, milk, eggs, butter (melted), and vanilla extra until well combined. Add blueberries and mix gently.Â
- Spoon mixture into prepared muffin pan, dividing it evenly between the 12 wells.Â
- Place in preheated oven and bake for 20-25 minutes or until golden brown. Let cool in the muffin pan for about 5 minutes, then transfer to a baking rack to cool completely. Serve your baked muffin cups topped with a drizzle of maple syrup and fresh fruit. Â
Notes
- We like using old fashioned oats, not instant because of their texture, but you could likely use instant oats if that’s what you have in the pantry.Â
- You can substitute melted coconut oil for the melted butter.Â
- We recommend using a non-stick spray or silicone liners in the muffin tin. Paper liners tend to get too soggy and not work as well.Â
- Baked Oatmeal keeps in an airtight container in the refrigerator for about 5 day or can be frozen up to 3 months.
Jen says
I just got done making these and after I ate the first one, I couldn’t wait to have another! I’ve tried other recipes for these before and they were just ok but this one is a keeper! Thank you!!
Erin Henry says
That’s the way we feel when we make them, Jen! It’s almost impossible NOT to eat one once they come out of the oven!
Sara Welch says
What a great way to start my day! These will be perfect with. my morning cup of coffee tomorrow!
Erin Henry says
They are great for meal prepping and giving to the kids on busy days or enjoying with your morning coffee, Sara! Thanks for stopping by!