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Healthy Baked Oatmeal Breakfast Cups – 6 Ways + Recipe Video

270 Comments Breakfast, Gluten Free, Home- Featured, Kid Friendly, Vegan

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.

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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

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

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

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

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

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

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

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Comments

  3. 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

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

      Reply

  4. 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. 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

  7. 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

  9. 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

  10. 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

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

      Reply

          • 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!

  11. 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

    • 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. 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

  15. 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

    • 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. 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

  18. 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

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

    Reply

  25. 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

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

      Reply

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

      Reply

      • 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

    • 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

    • 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

  31. 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

    • 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. 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

    • 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

      • 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

  34. 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

    • 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

      • 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

        • 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

  36. 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

    • 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. 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

    • 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

  39. 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

    • 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. 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

    • 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

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

    Reply

    • 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. 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

    • 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

    • 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

  47. 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

  49. 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

    • 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. 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

    • 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. 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

  52. 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

  54. 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

  56. 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

    • 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. 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

    • 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

          • 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!

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

  59. 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

    • 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. 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

    • 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. 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

    • 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

  64. 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

    • 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. 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

    • 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. 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

  67. 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

    • 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. 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

    • 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

  70. 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

  71. 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

    • 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. 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

    • 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. 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

    • 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. 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.

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  75. 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

    • 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. 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

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

      Reply

  77. 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

    • 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. 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

    • 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. 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.

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  80. 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

  81. 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?

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  83. 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

  84. 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

  86. 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.

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  87. 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

    • 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

    • 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 🙂

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  90. 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

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

      Reply

  91. 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

  92. 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

  93. 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

    • 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. 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

    • 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

      • 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. 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

  98. 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

  99. 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

  100. 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

  101. 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

  102. 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

  103. 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

  104. 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

  105. 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

    • 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. 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

  107. 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

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

    Reply

  109. 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

  110. 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

    • 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. 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

  112. 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

    • 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. 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

  114. 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

    • 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

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