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.
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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
