Healthy Baked Oatmeal Breakfast Cups – 6 Ways + Recipe Video

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You can make these healthy baked oatmeal cups ahead of time and stash them in the freezer for a quick and filling breakfast!

Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

 Have you guys made baked oatmeal before?  I made it for the first time a few years ago and since then I make it on a regular basis. It’s so great for a healthy and filling grab and go breakfast for those busy mornings!  There are some days I wouldn’t have a chance to eat anything for breakfast if it weren’t for my delicious stash of these Healthy Baked Oatmeal Breakfast Cups in the refrigerator.

These baked oatmeal cups are also freezer friendly so you can make a bunch ahead of time and thaw them out as you need them.  They’re also refined sugar free, gluten free and vegan

Click here for all nutritional information!

 

Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

I’ve posted a couple different baked oatmeal recipes on here, but thought it would be much easier to put them all in one post because I usually use the same base for each recipe anyways and it’s so easy to just add in different ingredients for different flavors.  I hope you enjoy all the flavors I put together for you today!

Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

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Healthy Baked Oatmeal Cups - 6 Ways-9411

Blueberry Almond Healthy Baked Oatmeal Cups


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup sliced almonds

Instructions

  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.

Notes

Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

 

Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

Print
Healthy Baked Oatmeal Cups - 6 Ways-9404

Lemon Poppyseed Healthy Baked Oatmeal Breakfast Cups


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons poppyseeds

Instructions

  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.

Notes

Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

 

Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

Print
Healthy Baked Oatmeal Cups - 6 Ways-9439

Orange Cranberry Healthy Baked Oatmeal Breakfast Cups


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 1 cup dried cranberries
  • 2 teaspoons orange zest
  • 2 teaspoons orange juice
  • 1/2 cup chopped walnuts, optional

Instructions

  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.

Notes

Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

 

 Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

Print
Healthy Baked Oatmeal Cups - 6 Ways-9443

Sweet Potato Carrot Healthy Baked Oatmeal Breakfast Cups


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 15
  • Category: Breakfast, Gluten Free, Vegan

Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 1 cup sweet potato puree
  • 1/2 cup grated carrots
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.

Notes

Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

 

Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

Print
Healthy Baked Oatmeal Cups - 6 Ways-9427

Peanut Butter Banana Healthy Baked Oatmeal Breakfast Cups


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 15
  • Category: Breakfast, Gluten Free, Vegan

Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 2 large bananas, mashed
  • 1/2 cup peanut butter, smooth or crunchy

Instructions

  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.

Notes

Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

 

 Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

Print
Healthy Baked Oatmeal Cups - 6 Ways-9422

Apple Cinnamon Healthy Baked Oatmeal Breakfast Cups


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Ingredients

  • 4 cups old fashioned oats, gluten free certified if necessary
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cup unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 1 cup small diced apple, I used granny smith

Instructions

  1. Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
  2. Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
  3. Bake oatmeal cups for 20 minutes, or until cooked through.

Notes

Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

 

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Comments

  1. says

    Oh Izzy! I LOL when I saw this in my in box this morning! On Monday, I posted to InstaStories about my baked oatmeal muffin cups – success and failure! And this pops into my in box this morning! I love your little cups and SO many different flavors to choose from. I’m all about on the ready breakfasts and these make it so easy to eat well on the run. I’m continually amazed at oats and all that they can do! Love this Izzy!

  2. says

    I love these oatmeal cups. Great idea. I will be making them tomorrow. This morning I was making regular boring oatmeal with pear and honey for my son. He asked why I needed to heat water and I explained that the hot water cooks and softens the oatmeal. He exclaimed ” I get it, you need to burn the water to make the sauce for the oatmeal!”. Heart officially melted, I am still laughing:)

  3. says

    I love these oatmeal cups. Great idea. I will be making them tomorrow. This morning I was making regular boring oatmeal with pear and honey for my son. He asked why I needed to heat water and I explained that the hot water cooks and softens the oatmeal. He exclaimed ” I get it, you need to burn the water to make the sauce for the oatmeal!”. Heart officially melted, I am still laughing:)

  4. Ella says

    I saw this in my email and decided to make it right away, the peanut butter banana one (had all the ingredients) my 2 year old helped mix it all up and it was perfect by 20 min at 375 with no changes at all…the batter looked wet but turned out to be a Delicious Perfect soft muffin..will try all other except the poppy seed one (not a fan) thank you!!!

    • She Likes Food says

      I’m so glad you like it, Kelsie! I get into breakfast ruts too but these will definitely help!

  5. Julia Brogan says

    These look awesome, I’m not much of a baker, but need to find and try to bake healthier and low carb for a diabetic. Are you able to provide the nutritional information?

  6. says

    These are awesome!! Can’t wait to try them myself and I’d love to recommend them to people as a snack on my nutritional rebalancing program. Do you happen to know about how many calories these have (sure they’re diff by variation) and/or g. of sugar?
    Thanks so much!

    • She Likes Food says

      Thanks Amy! I’ve been out of town but I plan on getting the nutritional info for these really soon!

          • Liz says

            thank you for the stats! I can work these in to my WW program! They are great – I’ve made the cranberry orange and the apple so far!

  7. Claudia says

    Interested in the nutrional value. I prep for 5 girls (we take turns once a day each week) one is diabetic and want to make sure is low carb and stays in our nutritional guidelines thanks!

    • She Likes Food says

      Either way! I usually eat them cold, but you could also stick them in the microwave for about 30 seconds if you prefer them warm :)

  8. donna says

    I also need nutrition fact. Carb load and sugar. I am a diabetic and I have a friend who
    does not like to eat when they get up first in the a.m. they are also a diabetic and has
    a bad heart.

  9. Geneviève says

    Great recipe idea! I’m a fan of steel-cut oats (for their chewy texture), and might just experiment with your recipe to see if it would work with steel-cut oats. I’m guessing would probably take more water and longer cooking time, have you ever tried it?

    • She Likes Food says

      Hi Genevieve, I’ve never made them with steel cut oats so I’m interested to know how it works if you try it!

  10. Karen says

    Do you need the sugar and maple syrup for the recipe to work? I don’t use anything other than fresh fruit to sweeten oatmeal (honestly don’t like it sweet) but otherwise these seem awesome.

    • She Likes Food says

      Hi Karen, I’ve never made it without, but there is so little of each that I think it would work fine if you omitted them!

  11. Sarah says

    I love all of these recipes and can’t wait to try them out. Quick question though: I really dislike maple syrup (The smell alone makes me lose my appetite). Could I substitute honey for the syrup?
    Have you tried this before?
    Thanks!

  12. Melanie says

    I’m allergic to all nut products. Can you recommend something to replace the nut products? Like would coconut milk work? Thanks

  13. Aga says

    I made the blueberry almond and apple cinnamon oatmeal muffins today and they turned out fantastic. My daughter cannot stand oatmeal but she loved these so now I can add another great recipe to our breakfeast menu. Will be making these again. Cannot wait to make banana peanut butter ones! Thank you for such great variations.

    • She Likes Food says

      That’s so great to hear! And awesome that your daughter likes them too! The peanut butter and banana ones are my favorites!

    • She Likes Food says

      Hi Aileen, I don’t think they would work with steel cut oats but you are welcome to try them out and see :)

    • She Likes Food says

      I haven’t made them with instant oats before, but I’m thinking they might get a little soggy. You can certainly try them though!

    • She Likes Food says

      Hi Jay, I haven’t tried it myself with quick oats but it may make them a little less firm I’m thinking. I don’t think it would ruin them though. Let me know if you try it!

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