Baked Oatmeal Cups (Print)

Wholesome baked oatmeal cups, soft and chewy, perfect for portable breakfasts or snacks anytime.

# Ingredients:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins (up to 1 cup total)

11 - Fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, almonds)
14 - Raisins or dried cranberries

# Instructions:

01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour wet ingredients into the dry ingredients and stir until fully combined.
05 - Fold in selected mix-ins according to preference.
06 - Spoon batter evenly into prepared muffin cups, filling nearly to the top.
07 - Bake for 23 to 27 minutes or until tops are golden and set.
08 - Allow cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Pro Tips:

01 -
  • They're the breakfast version of meal prep magic—no thinking required on busy mornings.
  • The texture is somewhere between a soft muffin and baked oatmeal, which is honestly its own category of delicious.
  • You can stuff them with whatever's in your pantry, so they never feel boring or repetitive.
02 -
  • These cups are sturdy enough to grab from the fridge, but they're still best warmed for 20 to 30 seconds in the microwave—the texture comes alive when they're warm.
  • Don't skip the 5-minute cooling-in-the-pan step, or you'll end up fishing for oatmeal pieces on your kitchen floor.
03 -
  • Brown sugar that's hardened into a brick will work fine here—just break it apart by hand or pulse it in a food processor for a few seconds.
  • If your oven has hot spots, rotate the pan halfway through baking so every cup browns evenly and nobody gets the raw one.
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