Easy baked oatmeal muffins
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 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Snack
Cuisine: American
Servings: 8 muffins
Calories: 132kcal
Base Recipe
- 1 ½ cups old fashioned oats ⠀ (see note 1)
- ½ teaspoon cinnamon⠀
- 1 teaspoon baking powder⠀
- 1 large egg⠀ (see note 2)
- ¼ cup maple syrup (see note 3)
- 1 cup milk (see note 4)
Blueberry Almond (makes 8)
- 1 ½ cups old fashioned oats ⠀
- ½ teaspoon cinnamon⠀
- 1 teaspoon baking powder⠀
- 1 large egg⠀
- ¼ cup maple syrup or honey⠀
- 1 cup milk any kind⠀
- 1 cup blueberries fresh or frozen
- ¼ cup sliced almonds
Zucchini Chocolate Chip (makes 8)
- 1 ½ cups old fashioned oats ⠀
- ½ teaspoon cinnamon⠀
- 1 teaspoon baking powder⠀
- 1 large egg⠀
- ¼ cup maple syrup or honey⠀
- 1 cup milk any kind⠀
- 1 cup shredded zucchini moisture squeezed out⠀
- ¼ cup chocolate chips⠀
Morning Glory (makes 10)
- 1 ½ cups rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 large egg
- ¼ cup maple syrup or honey
- 1 cup milk any kind
- ½ cup applesauce unsweetened
- 1 carrot finely shredded (⅓ cup)
- ¼ cup chopped pecans
- ¼ cup shredded coconut
- ¼ cup raisins or dried cranberries
Superseed (makes 8)
- 1 ½ cups old fashioned oats
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 large egg
- ¼ cup honey
- 1 cup milk any kind
- ¼ cup chia seeds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tablespoons ground flax
- ¼ cup whole almonds
Cranberry Apple (makes 10)
- 1 ½ cups old fashioned oats
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 large egg
- ¼ cup maple syrup or honey
- 1 cup milk any kind
- ½ cup chopped apple
- ½ cup frozen cranberries
PB & J (makes 6-8)
- 1 ½ cups rolled oats
- 1 teaspoon baking powder
- ¼ cup maple syrup or honey
- 1 large egg
- 1 cup milk any kind
- ½ cup natural peanut butter
- 6 teaspoons jam for spooning on top
Double Chocolate Pumpkin (makes 10-12)
- 1 ½ cups rolled oats
- 1 teaspoon baking powder
- ½ cup pumpkin puree
- 1 large egg
- ¼ cup maple syrup or honey
- 1 cup milk any kind
- ¼ cup cocoa powder
- ¼ cup mini chocolate chips
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.
1- may be called 'rolled oats' 'old fashioned oats' or 'large flake oats'. Do not use quick oats or steel cut oats.
2- the egg may be replaced with a flax egg for a vegan version.
3- maple syrup may be swapped for an equal volume of honey or brown sugar.
4- you may use any dairy or non-dairy milk including almond, oat, macadamia nut or soy milk.
Storage
- 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
Serving: 1base muffin | Calories: 132kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 32mg | Fiber: 4g | Sugar: 8g