These Baked Oatmeal Cups are the perfect grab and go breakfast. Choose from 5 different variations, from mango coconut to apple cinnamon!
Ingredients and substitutions
- Rolled oats – you can use steel cut or quick oats, but they’ll have a much different texture.
- Baking powder – unfortunately, there’s no good substitute for baking powder.
- Salt – to taste.
- Coconut oil – avocado oil would also be good.
- Almond milk – substitute for coconut milk or another plant-based milk of your choice.
- Eggs – use one mashed banana for a vegan option.
- Maple syrup – or another sweetener like honey, stevia or mashed dates.
- Vanilla – you can try using almond extract but it will have a different flavour.
- Add-ins – see recipe card for flavour variations.
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How to make baked oatmeal cups
- Mix together the dry ingredients.
- Mix together the wet ingredients.
- Fold the wet ingredients into the dry ingredients.
- Mix in any add-ins.
- Divide the mixture into muffin tins.
- Bake in the oven.
- Serve and enjoy!
How to prevent oatmeal from sticking
You can prevent these baked oatmeal cups from sticking to the muffin tins in a variety of ways! Here are my simple strategies:
- Use non-stick muffin tins so that the oatmeal is less likely to stick – make sure to add cooking spray before adding the batter
- Use silicone muffin cups – they are perfect for avoiding sticking. I would also recommend adding cooking spray before adding the batter
- These re-useable cupcake liners are totally non-stick so that's an option if your muffin tins are older and have lost their non-stick abilities
- Regular cupcake liners will work too
When you're ready to remove the baked oatmeal cups, simply slide a silicone spatula around each cup and gently lift out like magic!
Frequently Asked Questions
These baked oatmeal cups are definitely healthy! Oats are naturally gluten free and a filling breakfast. They are also packed with vitamins and minerals, like iron, zinc and folate. They’re high in fibre, contain lots of antioxidants, reduces cholesterol, helps to stabilize blood sugar, relieves constipation and provides healthy fats.
The total calorie count will depend on what add-ins you put in your baked oatmeal cups. This recipe has about 235 calories per serving, and each serving contains two oatmeal cups, which means there’s about 117 calories per oatmeal cup.
There's 1/4 cup of maple syrup in this baked oatmeal meal prep recipe and that makes them mildly sweet. If you'd like more sweetness or are looking for natural sweeteners, try adding in some honey, stevia, mashed dates, applesauce, shredded coconut, coconut sugar or mashed banana.
You can definitely make these baked oatmeal cups without milk or eggs, so they are vegan-friendly! I recommend using non-dairy milk such as almond or coconut milk to keep the calorie count lower, but you can use dairy milk, or just skip the milk altogether and use water. As for eggs, you can sub in 1 mashed banana in place of the two eggs. The texture may be a bit off, but you will get similar results and end up with vegan oatmeal cups!
The Best Baked Oatmeal Cups
I rounded up some of my favourite baked oatmeal cup recipes! The options are pretty much endless – if you can think of a flavour combo, you can add it to these muffin cups. Try out different add-ins like grated zucchini, chocolate shavings, coconut, nuts and more.
Pumpkin
Apple cinnamon
Blueberry banana
Mango coconut
Strawberry
Can you substitute quick oats for rolled oats?
All the variety of oats start out from the same piece of the grain. The only difference is how the grains are processed. For this baked oatmeal cups recipe, rolled oats create the best result. Here’s why:
- Steel cut oats are oats that are chopped into pieces. This variety takes the longest to cook. I also don’t recommend substituting steel cut oats in the recipe. Your finished product will have a much different texture.
- Rolled oats are steamed and flattened. You can tell that they are smashed when compared to steel cut oats. They are chewy and have a nutty flavor.
- Quick oats are pre-cooked and allowed to dry. Then they are rolled thinner than rolled oats. Because they end up so thin, the cooking time for these oats really quick. The danger of substituting quick oats is that they tend to end up mushy.
All three varieties of oats have the same nutritional value. The only difference is in the preparation so there is no change to the calorie or fat count.
Storing and reheating
This baked oatmeal meal prep recipe is a great time-saver in the morning. You can make the oat cups any time and they’ll be ready to eat in an instant. To meal prep them for the week, simply add them to square glass containers once cooled, store them in the fridge and then enjoy them hot or cold on-the-go.
These baked oatmeal cups will last in the fridge for up to 5 days, which gives you breakfast for an entire week. They do need to be refrigerated instead of stored at room temperature in order to maximize how long they will last. If you do leave them on the counter, you’ll need to eat them within 2 to 3 days.
You can eat them cold, at room temperature or even reheat them in the microwave for 1 to 2 minutes. If you think they’re a bit try, feel free to add a splash of water or milk before reheating.
Can you freeze baked oatmeal cups?
Yes, you can! Wait until the baked oatmeal cups have cooled to room temperature then freeze individual portions in glass containers or Ziploc bags for up to 3 months. To reheat, pop two into the microwave for 3 to 4 minutes until defrosted and slightly warm.
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More meal prep breakfast recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you're going to meal prep these oatmeal cups.
- Get some non-stick muffin tins here.
- These silicone muffin tins also help avoid oatmeal from sticking.
- These re-useable cupcake liners are also perfect for this recipe and totally non-stick.
- **Get my full list of tools here**
Meal Prep Baked Oatmeal Cups {5 Ways}
Ingredients
Oatmeal cups base
- 2 1/2 cups rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut oil
- 2 cups almond or coconut milk
- 2 eggs
- 1/4 cup maple syrup `
- 1 tbsp vanilla
Strawberry
- 1 cup sliced strawberries
Pumpkin
- 1/3 cup pumpkin puree
Blueberry banana
- 1/2 cup frozen blueberries
- 1 banana, mashed
Mango coconut
- 1 cup mango, diced
- 1/4 cup unsweetened shredded coconut
Apple cinnamon
- 1 granny smith apple, peeled & diced
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 F.
- In a large bowl, mix together rolled oats, baking powder and salt. In another large bowl, mix together melted coconut oil, almond/coconut milk, eggs, maple syrup and vanilla. Fold wet ingredients into dry ingredients, then mix in add-ins of choice.
- Line muffin tins with cupcake liners or spray with non-stick spray. Divide oatmeal mixture among cups, making sure to balance the wet and dry ingredients evenly.
- Bake in oven for 40 minutes. Leftovers will keep in the fridge up to 5 days.
Video
Notes
Nutrition
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Comments & Reviews
Kay says
I just made these with apple and cinnamon. they’re so good. I made some subs based on what I had, they still came out great. taste like mini apple oat muffins. I was worried about all the liquid bc it seems like a lot, but the oats just soak it all up. will definitely be making these again. great way to use up fruit!
Taylor Stinson says
I’m so happy you enjoyed!
Olivia says
Is the nutrition information based on 1 oatmeal cup? Which flavour?
Thanks,
Olivia
Taylor Stinson says
Hi Olivia! It’s for 2 cups. The flavours will all differ a tiny bit but the difference is so slight, maybe 10-20 calorie difference depending on the fruit being used. If you need an exact count, I recommend using a calculator such as Myfitnesspal.
anne says
Ugh my earlier comment got deleted because it said it was duplicate. Here is the question. can I sub apple sauce for the coconut oil. i don’t think it’s very good for you. Does the recipe for the add in make enough for the entire recipe of 6 muffin cups. Same goes for all of the admins? Thanks
Taylor Stinson says
Hi Anne – I wouldn’t recommend substituting applesauce. Coconut oil is not bad for you, it’s a healthier oil. Your best bet would be sunflower or olive oil in place of the coconut oil. I’m not sure what you’re trying to ask in regards to the other part of your question. This recipe makes 6 servings – this is 12 muffin cups (eg 2 muffins per serving). You will choose which flavour you want to make, then add in the appropriate mix-ins under that specific heading and that will fill the entire 12 muffin cup tray. I hope that makes sense.
Kris Whitaker says
Is the nutritional info for one muffin or two?
Taylor Stinson says
Hi Kris! It’s for 2 🙂
Safak Yildirim says
I made these this morning. they were amazing!!
mika tremblay says
Can I use quick oats?
Taylor Stinson says
Yes for sure!
Lissa King says
Could you freeze these?
Taylor Stinson says
Yes you can! Detailed instructions are in the blog post 🙂
Sam says
Hi! When do I add the coconut oil? It’s in the ingredients list but not in the instructions. Thanks!
Taylor Stinson says
Sorry for the typo Sam! You melt the coconut oil then mix it in with the wet ingredients. I have updated the recipe to reflect this change.
joyce peters says
can skim milk be used rather than coconut or almond?
Taylor Stinson says
Yes it can for sure!