Easy Baked Oatmeal Muffins (7 Flavors)

Easy baked oatmeal muffins are a delicious meal prep breakfast or snack on the go. They are easily made gluten-free and vegan, are freezer-friendly, and are customized with seven different flavor variations so you’ll never get bored!

Well over a year in the making (with lots of breaks in recipe testing), I’m thrilled to be finally sharing this post with you!

My family loves these baked oatmeal muffins as an easy snack. Yes, they are technically more of a ‘breakfast’ food, but to me, these are basically short-cut muffins.

Reasons to love baked oatmeal muffins?

• they are made in one bowl
• the base recipe has just five simple pantry ingredients (plus optional cinnamon)
• they can be made gluten-free (use certified GF oats) and vegan (swap the egg for a flax egg)
• they are freezer-friendly

Looking for more healthy meal prep snacks? Check out these No Bake Energy Bites 7 Ways!

Now there are a few things you should know about these baked oatmeal cups before we get started. They are more moist than a regular muffin and I recommend you serve them with a fork to save yourself from sticky fingers.

Also, avoid paper muffin liners, as the muffins will stick to them. I used parchment muffin liners (pictured below), and have also used silicone muffin liners. Spraying the pan generously will also work in preventing the muffins from sticking.

Baked Oatmeal Muffin Equipment

• standard muffin pan
• silicone or parchment muffin liners
• a large measuring cup makes pouring batter into the muffin trays super easy
• storage container such as this one for fridge storage or a gallon freezer bag for freezing

Storing your baked oatmeal muffins

Fridge- in a sealed container for up to 5 days. Warm in the microwave or enjoy cold.

Freezer- in a gallon-sized freezer bag for up to 3 months. Remove as much air as possible to prevent freezer burn. Thaw in the fridge or in the microwave.

Swaps in these baked oatmeal cups

• swap the egg for a flax egg (I tested it with this recipe)
• use almond milk or dairy milk
• honey and maple syrup are interchangeable
• recipe has not been tested with quick oats and I don’t know if they will work the same way
• add 1-1 1/4 cups add ins of your choice to the base recipe
• want to make this as a casserole? Try this Baked Oatmeal Recipe.

1. Peanut Butter & Jam Baked Oatmeal Muffins

Can’t beat the sweet & savory flavors of PB & J! These peanut buttery baked oatmeal muffins have a dollop of raspberry jam on top. Sort of similar to these Peanut Butter & Jam Breakfast Cookies, but these are even easier to prep. Scroll to the bottom of the post for the recipe.

2. Superseed Baked Oatmeal Muffins

I was inspired by nut and seed packed granola bars for these baked oatmeal cups. Packed with chia seeds, pumpkin seeds, sunflower seeds, ground flax and almonds, these baked oatmeal muffins are full of healthy fats, vitamins and minerals to give you a boost of nutrition while you snack. Scroll to the bottom of the post for the recipe.

3. Double Chocolate Pumpkin Baked Oatmeal Muffins

You are sneaky some veggies into your snack with this recipe, and I’ll bet you’d never guess because CHOCOLATE. And more chocolate, too, because these double chocolate pumpkin baked oatmeal muffins have chocolate chips and cocoa powder for an ultra chocolatey flavor. The pumpkin keeps them nice and moist. Scroll to the bottom of the post for the recipe.

4. Morning Glory Baked Oatmeal Muffins

My mom used to make morning glory muffins all the time! They are loaded up with shredded carrot, coconut, pecans, applesauce and dried cranberries (you can add raisins for a more traditional version). Lots of flavor and texture in this guys! Scroll to the bottom of the post for the recipe.

5. Zucchini Chocolate Chip Baked Oatmeal Muffins

I mean…you can’t argue with zucchini and chocolate chips. Such a classic flavor combo and it works well in these baked oatmeal muffins as well. My super picky 4-year old couldn’t even argue with me over these because CHOCOLATE CHIPS. Ha ha! Scroll to the bottom of the post for the recipe.

6. Cranberry Apple Baked Oatmeal Muffins

I really LOVE this recipe. Tart cranberries with sweet apples is such a great flavor combo. I used frozen whole cranberries but you could swap for dried cranberries (cut it back to 1/4 cup) if you’d like. So yummy! Scroll to the bottom of the post for the recipe.

7. Blueberry Almond Baked Oatmeal Muffins

Last but not least are these blueberry almond oatmeal cups. You can use fresh or frozen blueberries and any almonds you’d like. I used sliced for this batch but whole would also be good. I added some cinnamon to these but I’ll bet some fresh lemon zest would give a whole new flavor profile to them! Scroll to the bottom of the post for the recipe.

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4.84 from 6 votes

Easy baked oatmeal muffins

Course: Snack

Calories: 132kcal

Author: Denise

Easy baked oatmeal muffins are a delicious meal prep breakfast or snack on the go. They are easily made gluten-free and vegan, are freezer-friendly, and are customized with seven different flavor variations so you'll never get bored!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Ingredients

Base Recipe

• 1 1/2 cups old fashioned oats ⠀
• 1/2 teaspoon cinnamon⠀
• 1 teaspoon baking powder⠀
• 1 large egg⠀
• 1/4 cup maple syrup or honey⠀
• 1 cup milk any kind⠀

Blueberry Almond (makes 8)

• 1 1/2 cups old fashioned oats ⠀
• 1/2 teaspoon cinnamon⠀
• 1 teaspoon baking powder⠀
• 1 large egg⠀
• 1/4 cup maple syrup or honey⠀
• 1 cup milk any kind⠀
• 1 cup blueberries fresh or frozen
• 1/4 cup sliced almonds

Zucchini Chocolate Chip (makes 8)

• 1 1/2 cups old fashioned oats ⠀
• 1/2 teaspoon cinnamon⠀
• 1 teaspoon baking powder⠀
• 1 large egg⠀
• 1/4 cup maple syrup or honey⠀
• 1 cup milk any kind⠀
• 1 cup shredded zucchini moisture squeezed out⠀
• 1/4 cup chocolate chips⠀

Morning Glory (makes 10)

• 1 1/2 cups rolled oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 large egg
• 1/4 cup maple syrup or honey
• 1 cup milk any kind
• 1/2 cup applesauce unsweetened
• 1 carrot finely shredded (1/3 cup)
• 1/4 cup chopped pecans
• 1/4 cup shredded coconut
• 1/4 cup raisins or dried cranberries

Superseed (makes 8)

• 1 1/2 cups old fashioned oats
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 large egg
• 1/4 cup honey
• 1 cup milk any kind
• 1/4 cup chia seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 2 tablespoons ground flax
• 1/4 cup whole almonds

Cranberry Apple (makes 10)

• 1 1/2 cups old fashioned oats
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 large egg
• 1/4 cup maple syrup or honey
• 1 cup milk any kind
• 1/2 cup chopped apple
• 1/2 cup frozen cranberries

PB & J (makes 6-8)

• 1 1/2 cups rolled oats
• 1 teaspoon baking powder
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 cup milk any kind
• 1/2 cup natural peanut butter
• 6 teaspoons jam for spooning on top

Double Chocolate Pumpkin (makes 10-12)

• 1 1/2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 cup pumpkin puree
• 1 large egg
• 1/4 cup maple syrup or honey
• 1 cup milk any kind
• 1/4 cup cocoa powder
• 1/4 cup mini chocolate chips

Instructions

• Heat oven to 350°F.
• Line a muffin tray with silicone or parchment liners, or spray generously with spray oil.
• In a large bowl (preferably with a spout), mix together all ingredients. Spoon into the prepared muffin liners. Try to get oat mixture and liquid evenly divided between all liners.
• Bake for 20-25 minutes, until lightly golden and no longer jiggling.
• Cool completely before storing.
• Storage
• Store in a sealed container at room temperature for up to 4 days.
• Store in the freezer in a heavy freezer bag (remove excess air with a straw), for up to 3 months.

Nutrition

Serving: 1base muffin | Calories: 132kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 32mg | Fiber: 4g | Sugar: 8g