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Overhead shot of a variety of baked oatmeal cups showing seven different flavors
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4.93 from 14 votes

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 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 8 muffins
Calories: 132kcal

Ingredients

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

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.

Video

Notes

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
 
 
 

Nutrition

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