Baked oatmeal cups are the perfect breakfast on the go! Bake them up in muffin tins, and add in your favorite flavors. Gluten-free and vegan-friendly.
I love how versatile oatmeal is! From baked oatmeal to overnight oats and steel cut oats, there are as many ways to cook it as there are flavors. Another great way to cook oatmeal is in baked oatmeal cups!
Important point about baked oatmeal cups- they are baked oatmeal, in muffin form. This means they are more moist than a regular muffin and I recommend you serve them with a fork to save yourself from sticky fingers.
Baked oatmeal cups
- are made in one bowl
- has just five simple pantry ingredients (plus optional add-ins)
- can be made gluten-free (use certified GF oats) and vegan (swap the egg for a flax egg)
- are freezer-friendly
Recipe video
Watch the 1-minute video below to see how to prep the Peanut Butter + Jam Baked Oatmeal Cups. You can find more of my recipe videos on my YouTube channel.
Don’t forget to pin this post to save it for later!
Ingredients you’ll need
- Rolled oats– also called ‘old fashioned oats’ or ‘large flake oats’, these oats have been steamed and rolled flat (hence the name ‘rolled oats’). Do not sub quick or steel cut oats.
- Baking powder– a leavener that lightens the texture and helps the muffins puff up a tiny bit while baking.
- Egg- helps bind the ingredients together. Can be swapped with a flax egg if you are vegan.
- Maple syrup- sweetens the oatmeal; may be subbed with honey or brown sugar.
- Cinnamon- optional, but brings delicious added flavor and will make your house smell amazing while they bake
- Milk- you may use dairy or non-dairy milk including almond, macadamia or oat milk.
One bowl for easy prep
I love that these baked oatmeal cups require a single bowl to mix them up. If possible, use a large measuring cup because it makes pouring batter into the muffin trays super easy.
You can add the ingredients to the bowl in any order you’d like, and simply mix them together with a spatula until they are completely combined. Pour or spoon into silicone or parchment
muffin liners
Storage + Freezing
These baked oatmeal cups are perfect for meal prep! Here are tips for prepping them ahead and freezing:
- fridge- store in a sealed container for up to 5 days.
- to serve- warm in the microwave or enjoy cold.
- freezer- freeze in a gallon-sized freezer bag, or wrapped in parchment and placed in a meal prep container, for up to 1 month. Remove as much air as possible to prevent freezer burn.
- thaw- thaw in the fridge overnight or in the microwave on low heat.
Ingredient swaps
- 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.
Baked oatmeal cup flavors
1. Peanut Butter & Jam
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. Super Seed
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
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
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
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
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
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.
More meal prep breakfast ideas
- Egg Muffins (7 flavors)
- Chocolate Chia Pudding
- 49 Healthy Make Ahead Breakfasts
- 7 Breakfast Smoothies
- Healthy Freezer Breakfast Sandwiches
- Tofu Scramble
Easy baked oatmeal muffins
Ingredients
Base Recipe
- 1 1/2 cups old fashioned oats ⠀ (see note 1)
- 1/2 teaspoon cinnamon⠀
- 1 teaspoon baking powder⠀
- 1 large egg⠀ (see note 2)
- 1/4 cup maple syrup (see note 3)
- 1 cup milk (see note 4)
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.
Notes
- store in an air tight container in the fridge for up to 4 days
- freeze in a freezer bag (suck the air out using a straw), or wrapped in parchment paper in a meal prep container, for up to 1 month
Olivia Dodd
Try to get oat mixture and liquid evenly divided between all liners. I am confused on what this means?
Denise Bustard
Hi Olivia! I just mean that the oats + liquid are not fully dissolved (is a liquid + solids mixture), so you can end up with more oats in some cups and more liquid in others if you are not careful.
anna
I made the PBJ muffins and they are a great snack! I put a little plant based whipped cream on top and they are so good!
Thank you for this awesome site!
Denise Bustard
Hi Anna! I’m so happy to hear you enjoyed the PB+ J muffins! Thanks so much for taking the time to come back and leave a review 🙂
Yumi
since i used whatever was in my fridge i made the PB&J and they were yummy! my kids loved it and so did i! Thank you for the good recipe!
Denise Bustard
Hi Yumi! I’m so happy to hear you and your kiddos enjoyed the recipe. Thanks so much for reporting back!
Pamela
Omg Denise! These are fabulous! I’m digging into my second one- I made the blueberry almond with fresh blueberries, walnut milk, and honey and WOW! You’ve some how made oatmeal something I’ll eat!
Denise Bustard
Hi Pamela! I’m so happy to hear you’re enjoying this post! Also, I’ve never heard of walnut milk but now I must find and taste it 🙂
Eve Costarelli
Can I make this as a loaf (pbJ version)?
Denise Bustard
Hi Eve! If you are looking to bake it, you could double the recipe and bake in a 9×13 pan for 45-55 minutes. You could dollop the jam over top, I think that would work?
Eve Costarelli
Thank you! I will let you know how it turns out!
Linda Barnett
Oops! Forgo to rate them!
Denise
So happy to hear you’ve enjoyed the muffins, Linda! Thanks for leaving a review and star rating <3 Stay safe!
Linda Barnett
Love, love, love these muffins! Thanks so much for making our mornings (or anytime ☺️) healthier!
Sandra
I’ve never commented on a recipe before but I made the cranberry apple version of these muffins and just about cried tears of joy. They are THAT good. I’ve been having mysteriously horrible luck with oatmeal (for real, that’s just how bad I am in the kitchen) but finally I have something warm and satisfying for breakfast! My mornings are renewed.
P.S. I used Kiku apples and they are delicious, in case anyone else is like me and not sure what kind of apples to try.
Denise
OMG wow!! What an awesome comment to read. Thanks for taking time to leave such a thoughtful review, Sandra!
Sandra
Thank you for such a great recipe! I made the blueberry almond ones next, and they are equally delicious. I’ve been eating these muffins literally every single morning.
Denise
Ahh that’s so great, Sandra! I hope you enjoy all the flavors 🙂
Jeanne
How com some say old fashioned oats and some say rolled oats? Thx
Denise
LOL Wish I knew! It was so confusing to me before I got it all sorted out.
Sarah
If you do not have natural peanut butter, would that be ok for the PBJ muffins? These look fantastic and fun!
Denise
Hi Sarah! I can’t say 100% for sure as I haven’t tested, however I think it would work in this recipe. If you try, would you let me know how it goes for you?
Makayla Kyte
Do you think that these would work with dried cranberries instead of frozen for the apple ones? I can’t seem to find dried cranberries in any of my local stores.
Denise
Hi Makayla, I think that would work just fine!
Marey Casee
Hi! Quick question, do you think these would travel well, like in a container? These recipes seem delicious, and I might take them to travel with. I’ve read through the recipe, and I see that they are more moist than a normal muffin, but if they’re packaged well, would they survive a car ride?
Thanks in advance!
Denise
Hi Marey! I think they’d survive a car ride, but I’d keep an ice pack nearby and I would eat with a fork, not with your hands as they can be a bit sticky (like baked oatmeal). Hope you enjoy!
Mary
I made one batch which was just too moist and difficult to eat – just fell apart. . Made a second batch in case I missed something in the recipe. Followed the recipe to a tee. Same. Liked the taste but not the stickiness. Ended up eating them with a spoon and yogurt.
Denise
Hi Mary, I mentioned in the first few paragraphs of this recipe post what you can expect from the muffins: “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.” This is what baked oatmeal is like, I’m not sure if you’ve ever made baked oatmeal before?
If you are giving them one star based on the fact that you need to eat them with a fork, I think that’s pretty unfair. I depend on star ratings to get seen on Google and Pinterest, and will be removing your rating unless you have some sort of constructive feedback on the recipe.
Thanks,
Denise
Francine
Just a question about recipe. Do I make the Base recipe + the PB&J recipe or is it individual?
Thanks!
Denise
Hi Francine, so sorry for my late reply (holidays!). The base recipe is if you want to make a plain batch of the muffins. The lists underneath are for different flavor combos. Hope this helps!
Cindi
Made the blueberry almond ones and was very impressed! Love that they are healthy and delicious. No flour is a plus! Will be making this at least once a month, if not more. Thank you so much 🙂
Denise
So happy you enjoyed! Thanks for taking the time to leave a review, Cindi 🙂
Ines
Hi!
Yesterday I made the “morning glory muffins” and we all loved them.
These are not a snack on-the-go since they are pretty moist, as you said. Do you think that, if I reduce the liquid amount, could be a little less moist and avoid the sticky fingers?
Thanks!
Denise
Hi Ines! I really can’t say for sure, because you need the liquid to get the oatmeal to soften. A traditional muffin might be better for on the go. We love these ones: https://sweetpeasandsaffron.com/healthy-blueberry-muffins/
Misty Dawn Luse
Maybe if you soften the oatmeal before hand and lessen the the liquid in the mixture it may help
Keriann Eklund
Great muffins! I used chocolate protein powder instead of cocoa powder and they turned out great! I also wanted a “thicker” muffin consistency so I added 1/4 cup of almond flour. My daughter devoured the pumpkin version, and I made a banana version with chocolate chips that she loved, too.
Denise
I’m glad you enjoyed them! Love your swaps!
Maya
How many muffins do the recipes make??
Denise
Each recipe makes a slightly different amount, so it’s listed for each in the ingredients list titles.
Cynthia
I made these and used quick oats as I couldn’t find old fashioned anywhere just added a little more. They are fabulous.
Denise
So happy you enjoyed them! Thank you so much for taking the time to leave such a nice review <3
Katie
Hi,
I recently made the blueberry muffins and loved them!! I wanna try the pb&j ones. But I’m not a huge fan of peanuts, do you have any suggestions for a substitute for the peanut butter ?
Denise
Hi Katie! I haven’t tried but I suspect almond or cashew butter would also be great 🙂
Shaina
Would steel cut oats work just as well?
Denise
Hi Shaina, I’ve never baked with steel cut oats, I don’t think they’d work since they have a long cook time. Maybe if you pre-cooked them? Not sure though.
Judith
Hi Denise mat leave really is inspiring you! So many great new recipes! Any new pic of the little one. ? I am really enjoying your site for the last few years keep up the good work!
P.S. Love your new pic on the masthead.
Denise
Hi Judith, thanks so much! I am planning another beyond the blog post sometime soon.
Isadora Guidoni
I’ve been getting a lot of oatmeal recipes to try lately and this is going to be one of the first ones. Especially that blueberry one, yum…
Denise
Hope you enjoy it!
Liz Koop
Is the base recipe just for us to use and add our own mix in variations? It’s not that we have to make that then all the ingredients of one of the flavors,correct?
Denise
Correct! Just in case you want to make up your own version. You can get creative with the base recipe or use any of the other recipes listed 🙂
nabila
merci beaucoup
Denise
De rien!