• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Home
  • About
  • Recipe Index

She Likes Food

Easy Vegetarian and Vegan Recipes

Never Miss a Bite! Subscribe Now!

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Contact
  • Work With Me
  • Shop

Healthy Baked Oatmeal Breakfast Cups – 6 Ways + Recipe Video

March 9, 2017 306 Comments Breakfast, Gluten Free, Home- Featured, Kid Friendly, Vegan

Jump to Recipe·Print Recipe

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

Healthy Baked Oatmeal Breakfast 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!

A few things:

  • A 12-cup regular muffin tin is a must for these oatmeal cups!  You can get a non-stick one, but I like to spray mine with a little non-stick cooking spray just to be sure they don’t stick.
  • I love using my 1/4 cup scoop to scoop the batter into the muffin tin!  I do one heaping scoop into each one.
  • If you’d rather make them into a big oatmeal bake instead of cups, just use a 9×13 baking dish and bake for 20-25 minutes.
  • You can use any kind of milk you like, dairy or non-dairy.
  • If you are going to sub regular sugar for the coconut sugar, I would recommend brown sugar.
  • Any sticky sweetener can be used in place of maple syrup, if desired.
  • Some mix in suggestions if you want a little boost:
    • 1-2 tablespoons Chia Seeds – high in omega-3, fiber, antioxidants and protein
    • 1-2 tablespoons Hemp Hearts – high in omegas and protein
    • Protein Powder – extra boost of protein
    • 1-2 tablespoons Brewers Yeast – This can help boost lactation for nursing mothers

Click here for all nutritional information!

Healthy Baked Oatmeal Breakfast 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!

If you’re more of a savory breakfast person, I also have these Savory Baked Oatmeal Cups!

Healthy Baked Oatmeal Breakfast 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

Blueberry Almond Healthy Baked Oatmeal Cups


★★★★★ 5 from 3 reviews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin Recipe

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 Breakfast 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

Lemon Poppyseed Healthy Baked Oatmeal Breakfast Cups


★★★★★ 5 from 3 reviews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin Recipe

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 Breakfast 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

Orange Cranberry Healthy Baked Oatmeal Breakfast Cups


★★★★★ 5 from 3 reviews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin Recipe

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 Breakfast 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

Sweet Potato Carrot Healthy Baked Oatmeal Breakfast Cups


★★★★★ 5 from 3 reviews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 15 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin Recipe

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 Breakfast 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

Peanut Butter Banana Healthy Baked Oatmeal Breakfast Cups


★★★★★ 5 from 3 reviews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 15 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin Recipe

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 Breakfast 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

Apple Cinnamon Healthy Baked Oatmeal Breakfast Cups


★★★★★ 5 from 3 reviews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin Recipe

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.

You might also like:

Healthy Make Ahead Breakfast Cookies – 6 Ways

Healthy Make Ahead Breakfast Cookies - 6 Ways-

 

Naturally Sweetened Breakfast Cookies – 6 Ways

*This post contains affiliate links, thanks so much for supporting She Likes Food!

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

306 Comments

« 30-Minute Roasted Cauliflower Pasta with Lemon Chimichurri
Healthy Vegetarian Meal Plan – Week Thirty Five »

Comments

  1. Katie @ Whole Nourishment says

    March 9, 2017 at 6:31 am

    Love your lead photo, Izzy! I’ve made baked oatmeal but not in cups before. Love how freezer friendly these are especially. The orange and cranberry ones are calling my name!

    Reply
    • fran alexander says

      February 11, 2018 at 8:53 pm

      what kind of calories are in each one

      Reply
      • She Likes Food says

        February 11, 2018 at 10:38 pm

        All nutritional information is linked right before the first recipe 🙂

        Reply
        • Jackie Rivera says

          September 11, 2018 at 11:53 pm

          I can’t figure out how to make my own comment so I’m replying to this one. These are AMAZING. Just made the cranberry orange and holy moly. My new favorite thing. Can’t wait to try them all. Thank you so much!

          Reply
          • She Likes Food says

            September 12, 2018 at 11:24 pm

            Thank you so much, Jackie! I’m so glad to hear you enjoyed them! 🙂

        • Ashley says

          May 1, 2019 at 6:23 pm

          Is the nutrition per 1 or 2 muffins??

          Reply
          • She Likes Food says

            May 2, 2019 at 6:00 pm

            one 🙂

        • Shelly says

          September 11, 2019 at 7:38 pm

          This makes more than 12 when using 4 cups of oatmeal and measuring out 1/4 cup scoops. 16 scoops of oatmeal alone. I made 12 then pour the rest in a pan. Serving size and calorie use would be adjusted:) can’t wait to try the blueberry ones!

          Reply
          • She Likes Food says

            September 11, 2019 at 11:54 pm

            Some of the recipes I get 12 and others I get a few more. Glad you enjoyed them 🙂

        • Melissa says

          March 25, 2020 at 3:18 pm

          can I use quick oats and regular milk if that is all I have? I know it will change the nutrition info. Still better than eating pop tarts.

          Reply
          • She Likes Food says

            March 25, 2020 at 5:14 pm

            Definitely yes to regular milk! I think quick oats would work but haven’t tried them myself

    • Jigar Gutka says

      February 9, 2021 at 9:27 am

      Hi, couldn’t find the comment box hence asking my query here.
      The batter was wet and I used non stick muffin pan after baking for 20mins and cooling it the cups dint come out and break wen I tried taking it out. It dint come out has a muffin. What would be the reason ?

      Reply
      • She Likes Food says

        February 25, 2021 at 11:24 am

        It’s hard to say since I wasn’t there cooking them with you. Did you change anything about the recipe?

        Reply
  2. Karen @ Seasonal Cravingss says

    March 9, 2017 at 7:02 am

    These are so cute! I know my kids would love them and I love that they are healthy and portable when we are running out the door at the last minute…like every day! Love that first photo!

    Reply
  3. Traci | VanillaAndBean.com says

    March 9, 2017 at 10:23 am

    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!

    Reply
    • She Likes Food says

      March 9, 2017 at 7:57 pm

      That’s funny, Traci! I can’t get enough oatmeal cups! I agree, oats are pretty amazing! 🙂

      Reply
  4. Milena | craftbeering.com says

    March 9, 2017 at 11:31 am

    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:)

    ★★★★★

    Reply
  5. Milena | craftbeering.com says

    March 9, 2017 at 11:32 am

    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:)

    ★★★★★

    Reply
  6. Shoshona says

    March 9, 2017 at 1:33 pm

    Great idea and love the variety you’ve shown!

    Reply
  7. Ella says

    March 9, 2017 at 6:20 pm

    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!!!

    Reply
    • She Likes Food says

      March 9, 2017 at 7:56 pm

      I’m so glad you liked them, Ella! The peanut butter ones are one of my favorites! 🙂

      Reply
      • Doris says

        October 5, 2018 at 7:42 am

        Ever make ones with pumpkin? It’s October and that’s what I want — pumpkin.

        Reply
        • She Likes Food says

          October 5, 2018 at 11:34 pm

          Yup! Recipe is here 🙂

          Reply
          • Stacey says

            January 25, 2019 at 11:56 pm

            Has anyone added protein powder to these?

          • She Likes Food says

            January 27, 2019 at 1:27 pm

            I personally haven’t, but I’d recommend adding just a couple of tablespoons if you do 🙂

  8. Kelsie | the itsy-bitsy kitchen says

    March 10, 2017 at 10:42 am

    LOVE THIS POST! I adore baked oatmeal–is anything more satisfying? Thank you for giving me so many ideas for mixing it up. I tend to get into breakfast ruts 🙂

    Reply
    • She Likes Food says

      March 15, 2017 at 4:37 pm

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

      Reply
      • Diana Spillman says

        January 3, 2020 at 5:34 pm

        Mine came out a little rubbery. I made both a set of muffins and a set of cookies. Am I doing something wrong?

        Reply
        • She Likes Food says

          January 7, 2020 at 6:05 pm

          I’m not sure, did you follow the recipe exactly?

          Reply
  9. Julia Brogan says

    March 11, 2017 at 9:31 am

    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?

    Reply
    • She Likes Food says

      March 15, 2017 at 4:35 pm

      Hi Julia, Thank you! I plan on getting the nutritional info for these up really soon! Stay tuned 🙂

      Reply
    • She Likes Food says

      March 30, 2017 at 8:34 pm

      Hi Julia, I just added all nutritional information in a link at the top of the post 🙂

      Reply
  10. amy says

    March 14, 2017 at 7:37 pm

    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!

    Reply
    • She Likes Food says

      March 15, 2017 at 4:32 pm

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

      Reply
      • Liz says

        March 16, 2017 at 10:58 am

        I would be interested in the nutrition stats on these as well so I can see how they work with weight watchers!

        Reply
        • She Likes Food says

          March 25, 2017 at 12:07 pm

          Hi Liz, the whole family has been sick, but I’m going to try to get to it soon!

          Reply
        • She Likes Food says

          March 30, 2017 at 8:33 pm

          Hi Liz, I just added all nutritional information in a link at the top of the post 🙂

          Reply
          • Liz says

            April 3, 2017 at 9:38 am

            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!

    • She Likes Food says

      March 30, 2017 at 8:34 pm

      Hi Amy, I just added all nutritional information in a link at the top of the post 🙂

      Reply
      • Bev says

        September 14, 2020 at 1:47 pm

        Hi , can you substitute with steel cut oats ?

        Reply
        • She Likes Food says

          September 15, 2020 at 4:58 pm

          Hello, I am not sure if that would work since they have such a different texture. Possible if you boiled them a bit first though

          Reply
  11. Claudia says

    March 15, 2017 at 7:31 pm

    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!

    Reply
    • She Likes Food says

      March 25, 2017 at 12:08 pm

      Going to get to it soon!

      Reply
    • She Likes Food says

      March 30, 2017 at 8:33 pm

      Hi Claudia, I just added all nutritional information in a link at the top of the post 🙂

      Reply
  12. Brandy says

    March 19, 2017 at 11:12 pm

    Do you eat these hot or cold?

    Reply
    • She Likes Food says

      March 25, 2017 at 12:07 pm

      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 🙂

      Reply
  13. donna says

    March 24, 2017 at 3:05 pm

    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.

    Reply
    • She Likes Food says

      March 25, 2017 at 12:05 pm

      The whole family has been sick, but I’ll get around to it as soon as I can!

      Reply
    • She Likes Food says

      March 30, 2017 at 8:33 pm

      Hi Donna, I just added all nutritional information in a link at the top of the post 🙂

      Reply
  14. Alyssa says

    March 26, 2017 at 2:11 pm

    So excited go try these! Can I use regular milk in them? Or homo milk for my 1 year old?

    Reply
    • She Likes Food says

      March 27, 2017 at 10:29 am

      Yes, any kind of milk will work! 🙂

      Reply
  15. Geneviève says

    March 26, 2017 at 8:50 pm

    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?

    Reply
    • She Likes Food says

      March 27, 2017 at 10:28 am

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

      Reply
  16. Karen says

    March 27, 2017 at 4:03 am

    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.

    Reply
    • She Likes Food says

      March 27, 2017 at 10:27 am

      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!

      Reply
    • Kaylie says

      August 14, 2017 at 9:59 am

      Karen did you try making them without sugar? This was my question too. I love the flavour combinations.

      Reply
    • Rachael says

      September 25, 2017 at 3:45 pm

      I only used 2 tbsp brown sugar, but not sure it was even necessary. I think next time, I’ll omit the maple and sugar and make a date paste. Not exactly “fresh fruit,” but as long as you get good dried dates with no added sugar it’s certainly a better alternative to processed sugar or syrups. Plus they are so sweet and buttery tasting.

      Reply
      • She Likes Food says

        September 25, 2017 at 6:36 pm

        Hi Rachel, I have a breakfast cookie recipe that is only sweetened using date paste and applesauce, you may like that too! https://www.shelikesfood.com/healthy-make-ahead-breakfast-cookies-6-ways-2/

        Reply
  17. Kelly Neufeld says

    March 28, 2017 at 3:30 pm

    Is there a nutritional fact listing for these?

    Reply
    • She Likes Food says

      March 29, 2017 at 6:20 pm

      Hi Kelly, I’m working on it! My 8 month old and I have both been sick and I haven’t had time yet 🙂

      Reply
    • She Likes Food says

      March 30, 2017 at 8:32 pm

      Hi Kelly, I just added all nutritional information in a link at the top of the post 🙂

      Reply
  18. Sarah says

    March 28, 2017 at 10:53 pm

    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!

    Reply
    • She Likes Food says

      March 29, 2017 at 6:19 pm

      Yes, honey would be the perfect substitute!

      Reply
  19. Melanie says

    March 28, 2017 at 10:55 pm

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

    Reply
    • She Likes Food says

      March 29, 2017 at 6:18 pm

      Hi Melanie, yes, coconut milk would work great!

      Reply
  20. Dawn says

    March 29, 2017 at 12:41 pm

    These look great! Any suggestions for a comparable replacement for almond milk due to a nut allergy?

    Reply
    • She Likes Food says

      March 29, 2017 at 6:17 pm

      Hi Dawn! They will work great with any other kind of milk you like!

      Reply
  21. Jean says

    April 9, 2017 at 3:01 pm

    These baked oatmeals look great!

    Reply
    • She Likes Food says

      April 9, 2017 at 8:08 pm

      Thanks! 🙂

      Reply
  22. Britt says

    April 15, 2017 at 7:50 pm

    Loved this recipe!
    Any suggestions or changes necessary for baking in a pan versus muffin tins?

    Reply
    • She Likes Food says

      April 16, 2017 at 6:32 pm

      Thanks!! Nope, just throw it all into a 9×13 baking dish 🙂

      Reply
  23. Jeramy says

    April 17, 2017 at 11:33 am

    Can I add Protein powder or would that mess up the process?

    Reply
    • She Likes Food says

      April 19, 2017 at 11:08 am

      I don’t think it would mess it up at all! 🙂

      Reply
  24. Dawn says

    April 21, 2017 at 12:25 pm

    On the oatmeal muffins do I have to use almond milk? Can I use fat free milk?

    Reply
    • She Likes Food says

      April 22, 2017 at 5:41 pm

      Hi Dawn, any kind of milk will work!

      Reply
  25. Aga says

    May 7, 2017 at 8:25 pm

    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.

    Reply
    • She Likes Food says

      May 8, 2017 at 12:14 am

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

      Reply
  26. Aileen says

    May 8, 2017 at 10:09 pm

    Can you use steel cut oats?

    Reply
    • She Likes Food says

      May 11, 2017 at 12:36 am

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

      Reply
      • Kelly Simon says

        July 5, 2017 at 5:39 pm

        Hi – I just tried it with steel cut oats. As written, it’s a bit “toothy,” but edible. I’m going to try a “twice baked” version to see if I can get it a little more cohesive and a little less seed-like. I wouldn’t work so hard on it, but steel-cut is the only variety of gluten-free certified oatmeal I can find locally, and these really are very tasty and convenient.

        Reply
        • She Likes Food says

          July 6, 2017 at 12:17 am

          I hope they are better when twice baked! Good luck! 🙂

          Reply
        • BRIITA NOYES says

          July 16, 2017 at 10:36 am

          I wonder if soaking the steal cut oats overnight before mixing this up would solve the problem??

          Reply
          • She Likes Food says

            July 16, 2017 at 12:39 pm

            I havne’t tried it so I’m not sure, sorry!

  27. Karen says

    May 10, 2017 at 11:58 am

    Can you use instant oats?

    ★★★★★

    Reply
    • She Likes Food says

      May 11, 2017 at 12:33 am

      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!

      Reply
  28. Jay says

    May 13, 2017 at 8:46 am

    Hello, these look great! All I have on hand are quick oats, do you think they would work?

    Reply
    • She Likes Food says

      May 15, 2017 at 10:59 pm

      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!

      Reply
  29. Miss Food Fairy says

    May 25, 2017 at 2:41 am

    You had me at blueberry Izzy! I’m looking forward to trying them all! These should be great as part of my healthy heart diet and my husband will love the sweet potato ones for his body building diet/workout. Pinning for later reference – Thank you 🙂
    https://missfoodfairy.com/2017/05/10/slow-cooked-bulgogi-pulled-pork-pasties/

    Reply
  30. Tara says

    May 28, 2017 at 3:28 pm

    Can you just use water instead of milk?

    Reply
    • She Likes Food says

      May 28, 2017 at 3:31 pm

      Hi Tara, I had a reader tell me that water worked just fine!

      Reply
  31. Jodee says

    June 17, 2017 at 1:29 am

    How do you recommend reheating these if I don’t have access to a microwave? I will be making about 100 and it won’t be possible to reheat them all in a microwave. I will have access to ovens and roaster ovens.

    Reply
    • She Likes Food says

      June 19, 2017 at 1:55 pm

      Hi Jodee, you could re-heat them in a 350 degree oven for 10-15 minutes. But, I actually never re-heat them and really enjoy them cold 🙂

      Reply
  32. Vidhya Palanisamy says

    July 5, 2017 at 3:48 am

    Hi
    Tempting recipe. I made the blueberries one yesterday with instant oats and turned out soggy. so old fashioned oats is a must here? can i use almond flour?

    Reply
    • She Likes Food says

      July 6, 2017 at 12:19 am

      Yeah, I think old fashioned oats are a must because they hold their texture a little better. Almond flour might work, but I haven’t experimented with it myself yet, sorry!

      Reply
      • Vidhya Palanisamy says

        July 6, 2017 at 1:43 am

        Its hard to find old fashiond oats in the supermarkets anymore. I shall try with Almond flour and let you know. Thanks for the healthy recipe!

        Reply
  33. Carol says

    July 20, 2017 at 11:39 pm

    Can wait to try these. Look yummy.

    Reply
    • She Likes Food says

      July 21, 2017 at 2:51 pm

      Thanks!

      Reply
  34. Jillian says

    July 23, 2017 at 4:00 pm

    I just made the blueberry ones and their tasty, just a hint of sweetness. But they are not coming out in muffin form, falling a part. Do they need to bake longer?

    Reply
    • She Likes Food says

      July 23, 2017 at 4:40 pm

      Hi Jillian, hmmm, they may need to bake a little longer or you might want to just let them sit in the pan for 10 minutes or so after they come out of the oven so they can firm up. Hope that helps!

      Reply
      • Jillian says

        July 23, 2017 at 4:48 pm

        I did add extra blueberries which may be a factor. I baked an extra 5 min and let them cool in the pan and they are coming out much better now. Thanks!

        Reply
        • She Likes Food says

          July 24, 2017 at 9:48 pm

          That is so good to hear! Glad it worked out! I do remember the blueberry ones needing a little extra time to cool since they’re a little juicier 🙂

          Reply
  35. Karen says

    July 24, 2017 at 5:12 pm

    Made the blueberry ones. Delicious and super easy!!!!!! Will be making them again.

    Reply
    • She Likes Food says

      July 24, 2017 at 9:44 pm

      Awesome! So glad you liked them 🙂

      Reply
  36. cecilia sparks says

    July 26, 2017 at 1:45 pm

    Hi, I am getting ready to make these, but I have a question: Are you making them in a true muffin pan (6 cup) or a cupcake tin (12 cup). Thanks. Also, I think I saw that you said one could also put it all in a baking dish and bake. Can you suggest measurements and times please. That might be more conducive in some situations (and for storing/freezing).

    Reply
    • She Likes Food says

      July 26, 2017 at 2:03 pm

      Hi Cecilia, I used a cupcake tin which has 12 spots. I’d recommend a 9×13 baking dish, 375 degrees for 20-25 minutes 🙂

      Reply
  37. Laney says

    August 4, 2017 at 1:37 pm

    Hey! These look delicious! I try to avoid both coconut and brown sugar. Is there another substitute that I could use maybe stevia? If so how much would you recommend?

    Reply
    • She Likes Food says

      August 5, 2017 at 8:27 pm

      Hi Laney, I think you could definitely sub stevia for the sugar, but I”ve never used it myself so I’m unsure of how much you would use. But, if the consistency is similar to regular sugar I’d just sub it 1:1. I hope that helps!

      Reply
  38. abinaya says

    August 7, 2017 at 3:19 am

    Hi friends,Can i add honey to this????

    Reply
    • She Likes Food says

      August 7, 2017 at 3:57 pm

      Do you mean instead of maple syrup? If so, yes!

      Reply
  39. Mary Ann says

    August 7, 2017 at 10:39 am

    I am a diabetic and need to eat low carb. Is there something I can use in place of the pure maple syrup? Thank you.

    Reply
    • She Likes Food says

      August 7, 2017 at 3:57 pm

      Hi Mary Ann, I don’t have experience or education on low carb nutrition for diabetics but you could try leaving it out and they would probably just be a little less sweet but still work :). Or if you can eat honey, agave syrup or brown rice syrup, those would work as well.

      Reply
  40. Mary says

    August 8, 2017 at 6:35 am

    Hi
    I made the blueberry ones. They taste great but came out soft. We had to eat them with a spoon. I baked them twice as long as called for and followed the recipe exactly. I also let them sit and cool. I would really like to eat them by hand. Any suggestions?

    Reply
    • She Likes Food says

      August 8, 2017 at 11:39 pm

      Hi Mary, hmm was there anything that was changed in the recipe? The blueberry ones can be a little softer since blueberries give off more liquid, but I haven’t experience having to cook mine for twice the time. Did you use fresh or frozen? Maybe try using a little less? They should work!

      Reply
  41. Nancy says

    August 14, 2017 at 10:41 am

    So yummy, I think next time I could even eliminate some of the sugar.

    Reply
    • She Likes Food says

      August 15, 2017 at 12:38 am

      Thanks! You can definitely eliminate some of the sugar 🙂

      Reply
  42. Aunt4God says

    August 14, 2017 at 11:46 am

    I’m not the biggest on almonds. Would there be a good way to do blueberries and lemon? Or a zucchini bread version?

    Reply
    • She Likes Food says

      August 15, 2017 at 12:37 am

      Definitely! Just leave out the almonds and add the same amount of lemon juice and zest as is in the lemon poppyseed ones. For zucchini, I would just grate about 1 cup and then squeeze all the water out. You could do more if you want though, and maybe add some chocolate chips if you like 🙂

      Reply
  43. Laurie says

    August 19, 2017 at 1:03 pm

    I really like these, but every time I’ve made them, I have to bake them alot longer than the recipe states and they tend to fall apart. What am I doing wrong?

    Reply
    • She Likes Food says

      August 20, 2017 at 12:54 pm

      Hi Laurie, I’m sorry they are falling apart! Hmmm, I haven’t had that happen to me yet. Which flavors are you making? Are you making any changes to the recipe? Do you let them sit in the muffin tin for a few minutes to firm up after you take them out of the oven?

      Reply
  44. Deanna says

    August 19, 2017 at 4:58 pm

    How do you make seeet potato purée?

    Reply
    • She Likes Food says

      August 20, 2017 at 12:52 pm

      I just peel and dice a sweet potato, boil until fork tender and then blend in the food processor. I believe you can also buy it canned just like pumpkin too 🙂

      Reply
  45. Erin Thome says

    September 11, 2017 at 6:33 am

    May I ask, why maple syrup and sugar? Can I skip on or the other or are they crucial?

    Reply
    • She Likes Food says

      September 11, 2017 at 9:49 am

      Hi Erin, I add them in for a little sweetness, but you are more than welcome to skip them! I also have this breakfast cookie recipe is only sweetened with dates and applesauce, if you are interested: https://www.shelikesfood.com/1/post/2017/08/healthy-naturally-sweetened-breakfast-cookies-6-ways.html

      Reply
  46. Sharon says

    September 14, 2017 at 7:42 am

    We made the peanut butter banana ones this morning…Y.U.M.!

    Reply
    • She Likes Food says

      September 14, 2017 at 10:37 am

      Yah! So glad you liked them!

      Reply
  47. Sarah says

    September 24, 2017 at 3:58 pm

    I just finished making these and they’re sooo lovely! I made the apple cinnamon recipe, but I used fresh peaches instead of apples. I only had 3.75 cups of rolled oats, so for the last .25 cup I used some granola I had on hand. I also used half maple syrup and half honey because I didn’t have quite enough of either (your recipe got me using up all the last little bits of things in my pantry like maple syrup and rolled oats!). I’m not sure what I did to manage it, but I ended up making 18 oatmeal muffins (I just happen to have a 6-cup cupcake tin as well as my normal 12-cup one so it worked out perfectly!). They’re super yummy and will be great for freezer breakfast/snack muffins. Thank you!!

    Reply
    • She Likes Food says

      September 24, 2017 at 10:42 pm

      That’s awesome to hear, Sarah! I love peaches so I will have to try using them in there! So glad you liked them 🙂

      Reply
  48. Shelby says

    September 26, 2017 at 1:20 pm

    Could you make these with fresh strawberries?

    Reply
    • She Likes Food says

      September 26, 2017 at 6:54 pm

      I think that would work just fine! 🙂

      Reply
      • Shelby says

        September 26, 2017 at 8:44 pm

        How much would you suggest putting in?

        Reply
        • She Likes Food says

          September 27, 2017 at 11:28 pm

          Probably 1/2 cup – 3/4 cup small diced strawberries 🙂

          Reply
  49. Kristy says

    October 1, 2017 at 8:59 pm

    Just made a batch of the peanut butter banana muffins. At 20 minutes, the batter was still wet inside. Does a toothpick or knife need to come out clean, or will it always be a bit sticky? Thanks for the info!

    Reply
    • She Likes Food says

      October 1, 2017 at 11:17 pm

      Hi Kristy, it might be a little sticky since it’s oatmeal and has peanut butter in it, but it shouldn’t be wet inside when it’s finished. Did you let them cook a little longer?

      Reply
  50. Dalilah Jesus says

    October 1, 2017 at 11:25 pm

    Hi there. I was so excited to make this. Not sure if I did something wrong. I made the banana/peanut butter ones. The batter was very wet and I cooked them for 40 minutes and the insides were still very mushy. I only had Quaker Large flake oats available, could that be the problem?
    thanks kindly

    Reply
    • She Likes Food says

      October 2, 2017 at 11:53 pm

      Hi Delilah, I’m sorry they didn’t come out for you! Hmm, it definitely could have been the oats, I’ve only made them with old fashioned oats and I’ve never had an issue with them being mushy.

      Reply
  51. Sharon says

    October 4, 2017 at 9:30 am

    Good recipe. I modified a bit by adding six tablespoons of almond flour, a tablespoon of flax meal, and an egg. They were fluffy and delicious. Thank you.

    Reply
    • She Likes Food says

      October 4, 2017 at 7:44 pm

      Awesome! I’m so glad you liked them! 🙂

      Reply
  52. April says

    October 21, 2017 at 8:33 pm

    I was wondering if you could leave out the brown sugar and use just maple syrup or vs verses, so there would be less sugar intake?? Thanks!

    Reply
    • She Likes Food says

      October 22, 2017 at 12:55 am

      Definitely! 🙂

      Reply
  53. Kayla Sturm says

    October 22, 2017 at 8:40 am

    Looking forward to making some of your recipes! Can I use agave nectar in place of the maple syrup?

    Reply
    • She Likes Food says

      October 22, 2017 at 10:45 am

      Yes! 🙂

      Reply
  54. Jordan says

    October 22, 2017 at 10:16 am

    I made the almond/blueberry today and they turned out great. I reduced the brown sugar to 4 tsps and added in a little flaxseed meal and they still have enough sweetness from the pure maple syrup. We will definitely try the other variations. Thank you so much for this recipe!!

    Reply
    • She Likes Food says

      October 22, 2017 at 11:01 pm

      That’s great to hear! So glad you liked them 🙂

      Reply
  55. Rachel Fletcher says

    October 28, 2017 at 8:37 am

    How many calories are in these muffins? 🙂

    Reply
    • She Likes Food says

      October 29, 2017 at 11:08 pm

      Hi Rachel, all the nutritional information can be found in a link right above the first recipe 🙂

      Reply
  56. Jen says

    November 7, 2017 at 10:49 am

    I’m so glad I stumbled upon this recipe! I made the cranberry ones but didn’t have oranges so I just used a little lemon and then added some shredded coconut I had laying around. They came out perfect and delicious! I can’t wait to try the other flavors, especially peanut butter! I may try adding some protein powder too, do you have any suggestions on how much to add? Thanks!

    Reply
    • She Likes Food says

      November 7, 2017 at 10:49 pm

      Hi Jen! I’m so glad to hear you enjoyed the cranberry ones! I’ve never actually used protein powder, so I’m really not sure how much you usually use? This recipe is pretty versatile though, so I don’t think you can go too wrong. I probably wouldn’t use more than 1/4 cup though, for consistency purposes 🙂

      Reply
  57. Jade says

    November 19, 2017 at 12:53 pm

    Hi there thanks so much for the lovely recipe. My peanut butter and banana ones have come out really thick and stodgy. What consistency should they ideally be? I’m a total novice at baking and am unsure whether they’re ok to eat even after leaving an extra ten minutes in the oven. Thank you

    Reply
    • She Likes Food says

      November 20, 2017 at 11:16 pm

      Hi Jade, they should be pretty soft, but also hold together well, if that makes sense. I would think it would definitely be ok to eat them no matter the texture though 🙂

      Reply
  58. Aubrey says

    January 5, 2018 at 12:03 am

    Great recipes! I’m really looking forward to trying these (hopefully my little girls will like them, too)! Thanks for the great ideas!

    Reply
    • She Likes Food says

      January 5, 2018 at 3:44 pm

      Thanks, Aubrey! My little boy loves them 🙂

      Reply
      • Aubrey says

        January 8, 2018 at 9:52 pm

        Update: I made these and they ROCK! My husband (who does not like fruit) kept “sneaking” to the fridge to get some, lol!

        Reply
        • She Likes Food says

          January 8, 2018 at 9:59 pm

          Haha, that’s awesome! 🙂

          Reply
          • lori says

            January 13, 2018 at 1:16 pm

            I’m hooked on these breakfast cups and the cookies. I’m always running out of the home and these are easy to grab on on my way out. Or if i will be eating after Mass or exercise or a lab draw or just taking them along as a mid day snack. My grandchildren love them too!
            Thanks Izzy!

          • She Likes Food says

            January 14, 2018 at 2:58 pm

            That is so nice to hear, Lori!! My little one loves them too! They’re so nice to just take with you! 🙂

  59. Emma Hunter says

    January 24, 2018 at 2:46 pm

    I’m going to try making some of the lemon & poopyseed and orange & cranberry ones. I was just wondering how many you would have as one serving?

    Reply
    • She Likes Food says

      January 24, 2018 at 11:21 pm

      I usually just have one, maybe two if I’m really hungry! All the nutritional information is just for one though. I hope you enjoy 🙂

      Reply
  60. Dawn A says

    January 25, 2018 at 8:34 am

    Morning!

    These sound yummy and Im gonna give them a try this week. few questions…
    If I’m adding Chia seeds to any of the recipes, is the 1-2 TBSP soaked or dry chia? Also, should I even soak them first or just add them dry? Also, How about using peanut butter powder for the Peanut Butter/Banana ones? Do you have a suggestion amount? Could I just add the dry peanut butter? Or add water and make a paste? I saw some posts about muffins being soggy so I didn’t want to over add water.

    Thanks!

    Reply
    • She Likes Food says

      January 26, 2018 at 11:41 pm

      Thanks, Dawn! You could add them soaked or dry, I would probably just throw them in dry though. I don’t really have much experience using pb powder, but I would recommend mixing it up into a paste and using 1/4-1/2 cup 🙂 They shouldn’t be soggy if you cook them long enough and let them sit in the muffin tin for at least 10 minutes after baking them 🙂

      Reply
  61. Tiffanie says

    January 26, 2018 at 5:46 pm

    Just made these today (blueberry almond) they came out great! Thank you for this recipe! I am 39 weeks pregnant and nesting like crazy they were easy and helped to pass the time. Plus now I have some easy go to breakfasts for what I hope is my last week as a pregnant mama! Gonna make some more for the freezer to have after my little girl is here might try the brewers yeast add in for milk production too!

    Reply
    • She Likes Food says

      January 26, 2018 at 11:35 pm

      Congratulations, Tiffanie!! I hope this is your last week pregnant too! I went over a week and it was the longest week of my life, haha! These will be great to have in your freezer once baby girl arrives, good luck! 🙂

      Reply
  62. tracy says

    January 26, 2018 at 10:37 pm

    how many calories in each one?

    Reply
    • She Likes Food says

      January 26, 2018 at 11:33 pm

      Hi Tracy, all nutritional information is linked right before the first recipe 🙂

      Reply
  63. Ellianna chapa says

    February 2, 2018 at 3:16 pm

    What is the serving size for these?

    Reply
    • She Likes Food says

      February 3, 2018 at 4:51 pm

      All nutritional information is for one oatmeal cup 🙂

      Reply
  64. Lisa H says

    February 4, 2018 at 10:17 am

    If I add protein powder, how much do I add and do I need to modify any part of the recipe? Can Stevia be used in place of sugar and if so, what’s the exchange?

    Reply
    • She Likes Food says

      February 6, 2018 at 10:42 pm

      Hi Lisa, I would just add a couple of tablespoons. I don’t have experience using stevia, but I think it would work well. This recipe is pretty hard to mess up 🙂

      Reply
  65. Christa says

    February 10, 2018 at 8:55 am

    These did not hold together for me. I baked them about 28 minutes. Are you supposed to compact or push the oats down, once you scoop them in? Probably so. If so, that would be a helpful detail to add. Also, there isn’t really a binding agent, but your photos look like this works. I’d be grateful for more notes.

    Reply
    • She Likes Food says

      February 11, 2018 at 10:44 pm

      Hi Christa, I’m sorry you had an issue with them holding together. Did you follow the recipe exactly? It doesn’t have a binding agent, but the oats and liquid mixture always hold together really nicely for me when baked together. I don’t usually push them down too much but maybe a little. Which kind did you make? Did you let them sit in the pan for 10-15 minutes after you took them out of the oven? That usually helps 🙂

      Reply
  66. Tammy says

    February 18, 2018 at 4:18 pm

    I made the blueberry almond and they were wonderful! I used silicone baking cups and they popped right out. They held together well and are kid approved! Can’t wait to try the other flavor combos!!

    Reply
    • She Likes Food says

      February 21, 2018 at 10:52 pm

      Awesome!! So glad to hear that! 🙂

      Reply
  67. Maureen says

    February 22, 2018 at 4:59 pm

    I’ve read many of the comments and am surprised no one has questioned the amount of milk in these. The recipe states 2 1/3 cups of almond milk but the video appears to put in much less. I added one cup of almond milk and my batter looked soupy in comparison to the consistency of the one in the video. They turned out well with the one cup of milk. Confused?

    Reply
    • She Likes Food says

      March 19, 2018 at 4:34 pm

      Hi Maureen, the video actually did show me pouring in the entire 2 1/3 cups of milk, sorry if it didn’t look like that. I always make them with 2 1/3 cups milk and have never had any issues 🙂

      Reply
  68. Darlene says

    February 24, 2018 at 6:02 pm

    I am going to make some of the Peanut butter and banana muffins and would like to know how long to microwave the frozen muffins? Also do you think “high altitude” makes a difference. We are at 5,000 ft. All of the combinations sound so good. I love a quick grab and go breakfast.

    Reply
    • She Likes Food says

      February 25, 2018 at 12:10 am

      Hi Darlene, I’ve never microwaved them from frozen before, but I would probably start with 1 minute and then add a little more if needed. I usually do about 30 seconds from the refrigerator. I hope that helps!

      Reply
  69. Jessica @ Rock That Lemonade says

    March 7, 2018 at 10:07 pm

    I am so excited to try these oatmeal cups! I had never thought to try savory and I am a huge sweet potato and black bean fan! I can’t wait to try these and report back!

    Reply
    • She Likes Food says

      March 8, 2018 at 10:08 pm

      Thanks, Jessica! I hope you enjoy them!

      Reply
  70. Drea says

    March 11, 2018 at 8:32 am

    I really want try these. They look really good and healthy. I’m not much a breakfast eater but these would be great in the morning ☺️

    Reply
    • She Likes Food says

      March 13, 2018 at 5:01 pm

      I hope you enjoy! They’re so nice to have around in the morning!

      Reply
  71. Jean says

    March 12, 2018 at 8:14 pm

    I’ve been making these nearly every week for the last several months, so thought I’d leave a reply to say thanks for the great recipe! My daughter and I pack them breakfast nearly every day. We’ve tried most of the variations and our favorites are Apple Cinnamon and Orange Cranberry. Sometimes I’ll mix in some ground flax seed, or some finely chopped walnuts. I usually use a bit less of the sugar and syrup (about 3 Tbsp each) and they are still sweet enough for our liking, especially when using the dried sweetened cranberries. Very adaptable and great way to start out the day!

    Reply
    • She Likes Food says

      March 13, 2018 at 5:00 pm

      That’s so great to hear, Jean!! I’m so glad to hear that you and your daughter enjoy them! My son loves them too! 🙂

      Reply
  72. Ilka says

    March 27, 2018 at 9:25 am

    I made the blueberry almond muffins this morning. Not sure where I went wrong. I measured everything out exactly and got 18 muffins in regular muffin tins. I was very careful to divide the liqued up as evenly as I could. Only about 6 of them came out holding their shape. Kind of dissappointed. The rest are in a bowl that we’ll use as toppings on various things. They taste good, but I think it needs a binder, like an egg. Going to try that next time.

    Reply
    • She Likes Food says

      March 28, 2018 at 12:36 am

      I’m sorry they didn’t turn out for you. Sometimes it can be helpful to leave them in the pan for 10-15 minutes so they can set a little since the blueberries can be juicy. I’ve never needed an egg when making them, but I hope that helps!

      Reply
  73. Barbara says

    March 28, 2018 at 1:37 pm

    Izzy, Thank you so very much for the GREAT recipe ! I made the blueberry almond muffins, they turned out wonderfully. I did let is sit for about 20 min or so before placing in parchment paper cupcake liners, came out perfect no mess. I did add 1T chia seed along with 2T ground golden flax and the children loved them. I feel good sending them out the door with these muffins as breakfast. Thanks for sharing.

    Reply
    • She Likes Food says

      March 29, 2018 at 11:50 pm

      Hi Barbara! I’m so glad to hear that you enjoyed them! I love your additions too! My little ones loves the as well 🙂

      Reply
  74. Tammy says

    May 13, 2018 at 8:08 pm

    I made the cranberry orange ones and they were delicious! Approved by everyone in the family ???? Next time, I will see if I can get away with omitting the brown sugar. Just a tad too sweet for breakfast.

    Reply
  75. Cheryl says

    June 3, 2018 at 6:10 pm

    Hi I just baked a batch of the peanut butter banana oatmeal cups and wanted to be sure I cooked them long enough. The inside should be mushy like a bowl of oatmeal right? Your instructions said 20 min or until cooked through so I wanted to make sure I cooked them long enough. If it’s supposed to be more firm like a muffin I think I did something wrong.

    Reply
    • She Likes Food says

      June 6, 2018 at 12:34 am

      Hi Cheryl, Mine aren’t super mushy in the middle but not completely firm if that makes sense! They stay together but do have an oatmeal texture 🙂

      Reply
  76. Mariah D says

    June 12, 2018 at 6:11 pm

    I just made the Peanut Butter Banana Oatmeal as a bake in a 9×13 pan. I substituted Almond Butter in place of the Peanut Butter (for allergy reason) and used steel-cut oats because I like the texture and OMG it turned out sooo good. Its like a banana bread baked oatmeal =) My new favorite breakfast snack! Thanks so much for sharing these amazing recipes!

    Reply
    • She Likes Food says

      June 15, 2018 at 3:50 pm

      Awesome!! I’m so glad to hear you like it! And good to know it can be made with steel cut oats! 🙂

      Reply
  77. Melissa says

    June 13, 2018 at 10:09 pm

    I am looking forward to trying this for my Husband (he is a type2 Diabetic) and for myself…yet I am allergic to coconut (water). I was thinking honey or truvia to accommodate my husband’s restrictions. However, do you have any suggestions to replace the coconut water ? Thanks so much!

    Reply
    • She Likes Food says

      June 15, 2018 at 3:49 pm

      Hi Melissa, I don’t use coconut water in this recipe. Are you thinking of the coconut sugar? You could replace that with brown sugar, or a diabetic sugar substitute or leave it out all together, it just won’t be quite as sweet. I hope that helps!

      Reply
  78. Elizabeth says

    June 27, 2018 at 9:59 am

    I just wanted to say thanks for the great recipe! This was my first time making baked oatmeal. I made the peanut butter banana ones and they turned out fantastic! I actually used a mini-muffin pan and reduced the bake time to 10 minutes.

    I am in grad school and having these little oatmeal cups ready for me to grab and go every morning is going to save me so much time.

    Thank you!

    Reply
    • She Likes Food says

      June 28, 2018 at 2:19 pm

      I’m so glad to hear you enjoyed it!! I also love the idea of using a mini muffin pan and having tons of little ones! Thanks so much for the kind words 🙂

      Reply
  79. Cathy says

    July 9, 2018 at 12:14 am

    I made this recipe up tonight. Separated into two bowls and made one blueberry almond and the other peanut butter banana. Both were excellent. Will definitely make again with other ingredients.

    Reply
    • She Likes Food says

      July 9, 2018 at 5:17 pm

      Awesome! I’m so glad you hear you liked them!

      Reply
  80. Angie says

    July 20, 2018 at 2:50 pm

    These look fantastic and I can’t wait to try them. Would it be okay to line the muffin pans with those paper cupcake liners or do they need to touch the metal to cook better?

    Reply
    • She Likes Food says

      July 20, 2018 at 5:47 pm

      I think that would definitely work!

      Reply
  81. Dawn Hart says

    July 27, 2018 at 4:27 pm

    I want all the dry ingredients to fit in a quart jar. For the blueberry, could I do 3.5 cups oats? Would I just need to do less milk?

    Reply
    • She Likes Food says

      July 28, 2018 at 4:11 pm

      Hi Dawn, that should work! Just add the milk slowly to see how much you need 🙂

      Reply
  82. Rach says

    September 5, 2018 at 3:03 pm

    I made some with coconut, raspberries, dark chocolate chips and < 1/4 cup of protein powder. Worked great!

    Reply
    • She Likes Food says

      September 5, 2018 at 11:25 pm

      Yum!! I love experimenting with different flavors!

      Reply
  83. Melanie says

    September 27, 2018 at 6:14 am

    Can you use quick oats instead of the old fashioned oats? I have lots of the quick oats and only 1 c of old fashioned oats.

    Reply
    • She Likes Food says

      September 27, 2018 at 9:58 am

      You probably could but it might change the texture/cook time a bit. I’d just keep an eye on them.

      Reply
  84. Michelle says

    October 1, 2018 at 10:05 am

    I made the blueberry almond cups last night. I added more brown sugar, less maple syrup, and added 1/2 cup chia seeds. I had leftovers after filling the 12 muffin tin and took a bite – DELICIOUS! I scooped out the extra and kept in the fridge overnight, then warmed it up a little today for breakfast. Great flavors!

    Reply
    • She Likes Food says

      October 2, 2018 at 11:22 pm

      That’s an awesome idea! So glad you enjoyed them!

      Reply
  85. colleen says

    October 7, 2018 at 5:26 am

    Hi…. will these hold up in a lunch box?

    Reply
    • She Likes Food says

      October 7, 2018 at 5:40 pm

      Definitely!

      Reply
  86. Alex says

    October 9, 2018 at 6:14 pm

    I made the Apple Cinnamon muffins and we finished them up today, we really enjoyed them! Thank you for sharing the recipe! We will be trying the other varieties to mix it up, they all sound good.

    Reply
    • She Likes Food says

      October 9, 2018 at 11:59 pm

      I’m so glad to hear you enjoyed them, Alex! The apple ones are my favorite this time of year!

      Reply
  87. Lindsey says

    November 5, 2018 at 11:59 am

    Made these today exactly as the apple cinnamon recipe calls for. They were still mushy on the bottom after 30 minutes in the oven and fell apart when I tried to take them out of the muffin tins. They taste good but definitely didn’t hold their shape.

    Reply
    • She Likes Food says

      November 5, 2018 at 5:41 pm

      Hi Lindsey, I’m sorry they didn’t turn out for you. Do you live somewhere with higher elevation? I recently moved and had to add more time to one of my baked oatmeal recipes. Maybe that is why?

      Reply
  88. L. says

    November 8, 2018 at 6:23 pm

    Can either hazelnut milk or hemp milk work with these recipes?
    Any recommendations using cocoa powder?

    Reply
    • She Likes Food says

      November 9, 2018 at 5:01 pm

      Definitely! I think coco powder would go well in these! I’d probably just add a tablespoon or two and then you might need a little extra sweetener to balance it out 🙂

      Reply
  89. Joanne says

    November 14, 2018 at 11:49 am

    I made the blueberry almond muffins and we just love them. I am looking forward to trying other ones.

    Reply
    • She Likes Food says

      November 14, 2018 at 11:19 pm

      Awesome! I’m so glad you liked them!

      Reply
  90. Emily Fager says

    November 16, 2018 at 5:04 pm

    HI! Wondering what would happen if I left out the sugar completely? Is it used just to sweeten? Or is it more of a binder? Id rather not have the extra scoop of sugar, even tho I know its not much. Any thoughts? Thanks!!

    Reply
    • She Likes Food says

      November 16, 2018 at 10:53 pm

      Hi Emily, I think that would probably work fine! If the mixture seems too watery at all just add some extra oats 🙂

      Reply
  91. Coiasira says

    November 18, 2018 at 9:27 pm

    Thank you for such a wonderful recipe! I just have two questions and sorry if someone has already asked this. I cooked the banana version and even after adding some cooking time they still smell like alcohol from the vanilla extract. Is there a reason that the recipes call for 2 tablespoons of vanilla? Are there different kinds of vanilla?

    Reply
    • She Likes Food says

      November 18, 2018 at 9:35 pm

      Hi Coiasira, the recipe calls for 2 teaspoons vanilla extract, not tablespoons. That would probably be why! 🙂

      Reply
      • Coiasira says

        November 19, 2018 at 10:04 am

        Oh heavens. I even wrote teaspoon when I wrote it down. I must be switching it in my head. Sorry. Husband loved them this morning anyway!

        Reply
        • She Likes Food says

          November 19, 2018 at 11:13 pm

          Haha, no worries! I’m glad your husband still enjoyed them!

          Reply
  92. Joanne Heslin says

    November 29, 2018 at 8:08 am

    I want to make the peanut butter banana cups and the recipe calls for 2 bananas. I always have bananas in the freezer and I was wondering if I could use them instead of “fresh” bananas or would the recipe be too runny. Thanks

    Reply
    • She Likes Food says

      November 29, 2018 at 8:23 am

      I think that should work! If it seems extra runny I would just add a few more oats 🙂

      Reply
      • Joanne Heslin says

        November 29, 2018 at 5:03 pm

        I made the muffins ….. add a tab bit more peanut butter and oats. They are YUMMY!!!!

        Reply
        • She Likes Food says

          December 2, 2018 at 4:14 pm

          Yah!! 🙂

          Reply
  93. Sherry says

    December 20, 2018 at 4:06 pm

    I am going to serve these at a brunch and was wondering if these truly are as “grab and go” as they look – or do they taste better in a bowl with milk? Or with yogurt? Thanks for the delicious-looking recipe – can’t wait to try!

    Reply
    • She Likes Food says

      December 20, 2018 at 6:18 pm

      I’ve always only eaten them by themselves, no milk or yogurt is needed! 🙂

      Reply
  94. Cindi says

    December 29, 2018 at 10:36 am

    How do I incorporate flaxseed???

    Reply
    • She Likes Food says

      January 1, 2019 at 10:14 pm

      I’d just add in a couple of tablespoons to the batter 🙂

      Reply
  95. Kaleb says

    January 2, 2019 at 9:50 am

    Anyway to make these without sugar? Would they taste terrible without it?

    Reply
    • She Likes Food says

      January 3, 2019 at 10:36 pm

      I think it would probably work, just watch the consistency and see if you need to add anymore liquid. It obviously wouldn’t taste as sweet but I think they would probably still taste good. You could always add some extra cinnamon.

      Reply
  96. Carole says

    January 24, 2019 at 10:54 pm

    Hi. These sounded wonderful, and loved the variety of flavors. I just tried the peanut butter/ banana ones tonight. I love the flavor, but the texture put me off a little. I think that reaction might be even worse if they’re cold. I’m not ready to give up on these yet. Do you think if I add a cup of flour to soak up some of the moisture they would still turn out Ok? Thanks so much for the ideas!

    Reply
    • She Likes Food says

      January 27, 2019 at 1:34 pm

      Hi Carole, Sorry you didn’t enjoy the texture very much. I think that would be fine if you added some flour to them. Maybe start with 1/2 cup and then add more if it’s not too dry.

      Reply
      • Carole says

        January 27, 2019 at 6:41 pm

        Thanks for your response. I have to say that the texture was much better when I reheated it in the microwave and I won’t have any problem finishing these off so I can try another flavor! I didn’t try them straight out of the fridge and I’m so glad I didn’t since reheating seemed to be the solution for my texture issues. Thanks so much for the recipes!

        Reply
  97. Amy says

    January 28, 2019 at 12:13 pm

    I did something wrong. Mine sort of exploded. The tops cooked then the inside pushed the top up and “oozed” all over the pan. Any ideas? I used the cranberry orange recipe.

    Reply
    • She Likes Food says

      January 31, 2019 at 4:59 pm

      Hmm, how high did you fill the muffin tin?

      Reply
  98. Cathi says

    February 7, 2019 at 12:57 pm

    Love these baked oatmeal cups and I’ve made them several times. My toddler loves them! This time I used quick oats and the same 20 minute cook time was perfect. I like the texture too.

    Reply
    • She Likes Food says

      March 6, 2019 at 7:33 pm

      Awesome, good to know!

      Reply
  99. Alison says

    February 7, 2019 at 7:05 pm

    My son has dairy and egg (and nuts and soy!) allergies. And he loves the Belvita breakfast biscuits. He also loves oatmeal and so I’ve been searching for a vegan oatmeal “biscuit” for him. I made these today for the first time with just banana and they’re a HUGE hit!!! Thank you so much for this wonderful recipe, I feel a lot better that I can make him something with real whole food … that he likes! Cantwait to try some other combinations!

    Reply
    • She Likes Food says

      March 3, 2019 at 10:44 pm

      Yah!! I’m so glad your son enjoyed these! That’s great to hear 🙂

      Reply
  100. Sara says

    March 3, 2019 at 11:21 am

    I made the blueberry recipe last week and subbed in frozen strawberries since I had them on hand. My husband and I never liked oatmeal much, but these have changed EVERYTHING! One of these and a hard boiled egg is the perfect on-the-go breakfast. I can’t wait to try some of the other flavor ideas! (:

    Reply
    • She Likes Food says

      March 3, 2019 at 10:25 pm

      That’s so great to hear!! I’m glad you and your husband both enjoyed them! 🙂

      Reply
  101. Danielle says

    March 19, 2019 at 7:03 pm

    Hi! I’m diabetic and was wondering if the coconut sugar could be eliminated, possibly use stevia, and if you could replace the maple syrup with honey (I despise maple syrup). Thanks!

    Reply
    • She Likes Food says

      March 23, 2019 at 11:35 pm

      I think that would work fine 🙂

      Reply
  102. joy A pacella says

    March 29, 2019 at 10:05 am

    I love the cups made blueberry with fresh and dried blue berries, and cranberry. however after adding the recipe to my calories and nutrients calculator it is not as healthy as first thought. it was high in carbs and sugars. I am leaving out the coconut sugar an only using the honey, it made the calorie count go from 237per bar to 99. I will continue to use this recipe because it is quick and easy for breakfast on the run. carbs were 24.4 grms and sodium 115.1 if you want a low carb diet this is to much for one bar. it does however have many healthy things. since you get sugars from the fruit you add leaving out sugar is a good thing.

    they cook up wonderfully, you can leave the chewy or cook a little longer to get more crunchy bar. we all love them, with my tweaks
    thank you

    Reply
    • She Likes Food says

      March 31, 2019 at 7:12 pm

      I’m glad to hear you are enjoyed this recipe! And thank you for your insight with the carbs!

      Reply
  103. Emilie says

    July 12, 2019 at 11:53 am

    Hi ! I made the peanut butter banana cups today and I was disappointed. It tasted like old peanut and it was not sweet enough, however the texture was surprising. But I won’t remake them…

    Reply
    • She Likes Food says

      July 16, 2019 at 1:30 pm

      Sorry you were disappointed, I’m not exactly sure what old peanut butter tastes like….

      Reply
  104. Amy Atchison says

    July 19, 2019 at 8:48 pm

    I’ve made most of these & love them all – I made my own modification today – apple “French toast”. Use the Apple cinnamon recipe as your base, definitely use the maple syrup as the sweetener, & then use maple extract rather than vanilla. I also doubled the maple extract to ensure you can really taste it. Worked like a charm!

    Reply
    • She Likes Food says

      July 25, 2019 at 3:57 pm

      I love the sound of those!!

      Reply
  105. Kathy says

    July 20, 2019 at 11:06 pm

    Hi! First time to try one of your recipes. Love all kinds of oatmeal breakfast varieties.
    Question—I followed recipe, but after filling 12 muffin cups, still enough for probably 4-5 more. Were you able to get ALL this in 12 muffin cups?
    The carrot sweet potato in the oven now and I hope they taste as good as they smell!

    Reply
    • She Likes Food says

      July 25, 2019 at 3:56 pm

      Sometimes if I super fill them I can get them into 12 cups but other times I do get a few more. I hope you enjoy them!

      Reply
  106. Basil Bakhshi says

    July 26, 2019 at 11:45 pm

    If I weren’t a proper old gentleman and happily married, I would have proposed to you on the oat muffins you made alone! Great work and thanks for the recipe!

    Basil

    Reply
    • She Likes Food says

      August 1, 2019 at 1:10 pm

      hahaha, glad you enjoyed them 🙂

      Reply
  107. Liz Elam says

    August 1, 2019 at 8:23 am

    Just made the apple cinnamon muffins. Used 2 cups whole milk, a 3.9 oz. apple sauce cup in place of sugar and 1/4 cup maple syrup. These were to die for. Thank you!!

    Reply
    • She Likes Food says

      August 1, 2019 at 1:03 pm

      I’m so glad you enjoyed them!!

      Reply
  108. Carolann says

    August 5, 2019 at 2:28 pm

    Is there any other options for the milk portion of these recipes? I’m dairy free, and even the substitutes bother my stomach!

    Reply
    • She Likes Food says

      August 20, 2019 at 5:56 pm

      I’ve used water before and it worked great!

      Reply
  109. Angel says

    September 15, 2019 at 5:21 am

    I love these but I feel like they’re a little dry when I bake them, do you have any suggestions on things to add/do to make them a little more moist?

    Reply
    • She Likes Food says

      September 15, 2019 at 10:18 pm

      Hmm, maybe cook them for a little less time? Which flavor did you make? You could also add more milk.

      Reply
  110. Suketu says

    November 26, 2019 at 11:16 pm

    Thank you for this recipe!

    I made the blueberry almond muffins today and the flavor was great! The texture though didn’t turn out to be fluffy. There was also a jello-like exterior on the sides and bottom of the muffins. I followed most of the recipe; I used frozen berries instead of just blueberries, I added a 1 tbsp of chia seeds, and I used coconut cooking spray. I baked them for ~21 minutes. Any idea how I can get them to be fluffier or more muffin textured?

    Reply
    • She Likes Food says

      November 29, 2019 at 8:14 pm

      Hi! the only thing I can think of that would give it a jelly like outside texture would be the chia seeds. They’re not going to be super fluffy because it’s like oatmeal and not an actual muffin made with flour, but you could experiment with substituting some of the oats for flour and see if that helps.

      Reply
  111. Doris says

    December 4, 2019 at 4:39 pm

    Hi, great recipes using old fashioned rolled oats! Can’t say how healthy they are. Can you give me recommendations on which brand coconut sugar to use? I definitely want to cut regular sugar out of my diet and have heard of coconut sugar through Thai cooking shows. Which brand ti use?!! Aloha 🌺, Doris

    Reply
    • She Likes Food says

      December 16, 2019 at 7:15 pm

      Hi Doris! I’ve used a few different brands of coconut sugar, but usually buy the Wholesome brand one 🙂

      Reply
  112. Andrew Russo says

    December 13, 2019 at 5:16 pm

    Hello,

    I have been making the various oatmeal cups and breakfest cookies, and a few variations of my own (triple ginger molasses anyone?) for a couple months now. They are my go-to breakfast. Every recipe I have tried so far has been good. I think we must have used 20 lbs of oats in the past 6 to 8 weeks.

    I have a question. Have you ever tried to bake the muffin/cup recipes into a loaf? It seems like it should work, and should slice well if chilled beforehand. Any thoughts?

    Reply
    • She Likes Food says

      December 16, 2019 at 7:06 pm

      I’m so glad you are enjoying them!! And I love the idea of triple ginger molasses 🙂 Yes, you can easily bake it into a loaf! Bake at the same temperature but you will need to add some time to it, 15-20 minutes or so. It should feel firm when it’s finished.

      Reply
  113. Jennifer says

    January 12, 2020 at 8:37 pm

    Love these for a quick but complete breakfast on the go! My favorite is blueberry almond breakfast cups, but liked the peanut butter banana and craisin orange ones too! All provide a super delicious and fast breakfast! I make them and freeze them, then pop them in the microwave.

    Reply
    • She Likes Food says

      January 14, 2020 at 4:51 pm

      So glad you are enjoying them!!

      Reply
  114. Andrew Russo says

    January 13, 2020 at 1:34 pm

    These recipes are an excellent base for experimentation and i have been improvizing on this basic batter for a few months now, even made a version of fruit cake and Italian panettone loaf with your base recipe. I was pleasantly surprised to see that baking this batter into a loaf made a good result. Of course the baking time has to be longer (a bit over an hour in my case).

    Have you ever tried taking part of the oats and giving it a spin in the food processor to break it up a little? I did this recently, took 2 cups of the oats and chopped them to a coarse meal consistency in the food processor and added them back to the main recipe. I really liked the results, found them to be a bit more muffin-like, especially with the addition of some flax and wheat bran.

    Reply
    • She Likes Food says

      January 14, 2020 at 4:50 pm

      I love that you are making these your own!! I haven’t tried blending part of the oats yet, but I love that idea!

      Reply
  115. Sarah says

    January 25, 2020 at 4:00 pm

    Wonderful! I have made the peanut butter banana and cranberry orange – both are so yummy! What I like the most is that I can make them ahead of time and the kids can just grab them with some fresh fruit for breakfast. And since they love anything muffin like, and I’m constantly trying to find easy and filling breakfast items for all of us these were a double win! I used quick oats and the texture was great. Thanks for another winner!

    Reply
    • She Likes Food says

      January 30, 2020 at 5:23 pm

      Yes! They’re so great for kids!

      Reply
  116. Abbyconn says

    January 28, 2020 at 11:23 am

    There were very tasty! I used 1 % milk and substituted Truvia granulated for the sugar. Also, only used 1/4 of pecans instead of almonds. Oh, and used Skinny Syrup Salted Caramel for the syrup. There was an awful lot of milk. Perhaps I should let it sit for a few minutes to soak it up? This is a keeper and next week, I will make the carrot ones. I’m a lifetime WW on Purple Plan and my version is 2 points. I’m getting tired of my oatmeal in a bowl every morning!

    Reply
    • She Likes Food says

      January 30, 2020 at 5:21 pm

      So glad you enjoyed them! Yes, letting it sit for a few minutes will help the oats soak up some of the milk 🙂

      Reply
  117. Kathleen B says

    February 4, 2020 at 5:05 pm

    Wow, these were so easy to make and very tasty! I made the blueberry oatmeal cups, the flavor & consistency was fantastic. The only change from your recipe was the elimination of the almonds (son has a nut allergy), and I subtitled the almond milk with oat milk. I also added 2 TBLS of vegan protein powder for a little extra boost. Thanks for the wonderful recipe!

    Reply
  118. Andrea Connors says

    March 3, 2020 at 5:06 pm

    I just made the Orange Cranberry ones and they are so yummy! Perfect little pick me up and a healthy way to curb my sweet tooth cravings!

    Reply
    • She Likes Food says

      April 27, 2020 at 4:49 pm

      So nice to hear it!!

      Reply
  119. Ashlee says

    March 24, 2020 at 6:47 pm

    Can you make these with steelcut oats?

    Reply
    • She Likes Food says

      March 25, 2020 at 5:17 pm

      Unfortunately I don’t think that would work the same way

      Reply
  120. Anne Olson says

    April 2, 2020 at 2:49 pm

    Hello Izzy,
    I love your blog. So many successful results for me here! Thank you.
    My question: have you or anyone else here tried making a half recipe? Seems like this would work.
    I want to make the peanut banana ones but I only have one banana, not two.
    And I sure don’t want to go out to the store unnecessarily during these stay at home times with the coronavirus going on.
    If you or someone could answer this I would be most appreciative.
    If I don’t hear from anyone I’m forging ahead with my plan.
    Thank you in advance! Keep safe.

    Reply
    • She Likes Food says

      April 2, 2020 at 3:06 pm

      Thank you for the kind words! Yes, that would definately work! Just halve all the ingredients 🙂

      Reply
  121. Abbey Gopsill says

    May 1, 2020 at 6:53 am

    I just made the cranberry orange ones and they are delicious!

    I did half in a mini muffin tin for easy toddler snacks for my 16 month old. I reduced the cooking time to about 16 minutes for hers. I added 2 TBSP chia and 1 TBSP ground flax, and omitted the walnuts.

    Thanks for a great healthy snack! I’m looking forward to checking out more of your veggie-friendly recipes!

    Reply
    • She Likes Food says

      May 6, 2020 at 1:54 pm

      I’m so glad you liked them!!

      Reply
  122. Frances says

    July 9, 2020 at 10:15 pm

    I made two of these (blueberry and the carrot/sweet potato ones) and they both came out awesome! I love how portable they are! I added 2 flaxseed eggs, a Plant protein powder scoop and a tbsp of chia seeds to each recipe just for added nutrition and they came out great. Inalso sprinkled them w coconut sugar on top to give it some crunchiness. So yummy. Will try the others very soon! Thanks!

    Reply
    • She Likes Food says

      July 13, 2020 at 12:10 pm

      I’m so glad you enjoyed them!!

      Reply
  123. Jo says

    July 11, 2020 at 7:07 am

    These are amazing! Any tips for defrosting/serving these from the freezer?

    Reply
    • She Likes Food says

      July 13, 2020 at 12:09 pm

      Thank you! I like to put however many I need in the refrigerator the night before and they’re usually perfectly defrosted in the morning. Or, you could microwave for a minute or two 🙂

      Reply
  124. Suzanne says

    July 13, 2020 at 4:36 pm

    This looks so good! What a great healthy breakfast meal prep for the whole family!

    Reply
    • She Likes Food says

      July 24, 2020 at 4:31 pm

      Thank you!!

      Reply
  125. Vanessa says

    July 13, 2020 at 4:37 pm

    Thanks for sharing! Do you use this base recipe for any other kinds of oatmeal cups?

    Reply
    • She Likes Food says

      July 24, 2020 at 4:32 pm

      Yes!!

      Reply
  126. Dorothy says

    December 3, 2020 at 4:25 am

    Found your page when I was looking for lactation cookies but healthier for my niece when she had her baby. Luckily, she said she was going good in this area so I didn’t need to make them with the brewer’s yeast. I already had all the ingredients so I made them for quick breakfasts or snacks for her. SUCCESS!! They were delicious and easy to bake. We will keep making these each week as part of our meal prep. Our favorite as of now is the blueberry almond! Thank you for creating and sharing your recipes!

    Reply
    • She Likes Food says

      December 13, 2020 at 4:59 pm

      So glad they were a success!!

      Reply
  127. Oliver says

    December 8, 2020 at 3:35 pm

    The peanut butter banana muffins are amazing! Everybody in the house loves em! Thanks!

    Reply
    • She Likes Food says

      December 13, 2020 at 4:55 pm

      That’s great to hear!

      Reply
  128. Lori says

    January 27, 2021 at 8:48 am

    Had to bake them for 30 minutes to ensure the held together. Not as sweet or flavourful as I’d hoped for but still a nice breakfast snack. 3 out of 5 stars.

    Reply
  129. Toni says

    February 3, 2021 at 7:06 pm

    I have tried most of these oatmeal and they are delicious! Thank you so much for the recipe.

    Reply
    • She Likes Food says

      February 25, 2021 at 11:33 am

      I’m so glad to hear that!!

      Reply
  130. Janice says

    February 9, 2021 at 12:01 am

    Hi! Just made one base recipe and divided in 4 to make my own varieties. I wanted to try a few different ones so baked them in mini-muffin tins for 10 minutes. As I am Type 2 diabetic, I omitted the syrup and used Swerve Brown Sugar replacement. I made pumpkin maple with maple extract. Peanut butter banana with powdered peanut butter. Applesauce Saskatoon pecan and orange cranberry. They all hold together but the texture is a little spongey. Is that the proper texture? Thanks for the great recipe and ideas!

    Reply
    • She Likes Food says

      February 25, 2021 at 11:28 am

      Hmm, I wouldn’t personally describe the texture as spongy but maybe?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I love coming up with quick, easy and healthy recipes that will make your life much easier! They also happen to be gluten free and vegetarian with tons of vegan options too!

Get to know me!

Privacy Policy



Copyright © 2021 She Likes Food
Web Design by Viva la Violet