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Meal Prep Baked Oatmeal Cups
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4.25 from 4 votes

Meal Prep Baked Oatmeal Cups - 5 Ways

These Baked Oatmeal Cups are the perfect grab and go breakfast. Choose from 5 different variations, from mango coconut to apple cinnamon!
Prep Time15 mins
Cook Time40 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, breakfast, meal prep, muffin cups, oatmeal, rolled oats
Servings: 6 servings
Calories: 235kcal
Author: Taylor Stinson

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

Nutrition

Calories: 235kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 231mg | Potassium: 270mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2195IU | Vitamin C: 0.6mg | Calcium: 186mg | Iron: 1.7mg