You can make these healthy baked oatmeal breakfast cups ahead of time and stash them in the freezer for a quick and filling breakfast!
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!
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!
Blueberry Almond Healthy Baked Oatmeal Cups
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
Yield: 12
Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin RecipeIngredients
- 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
- Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
- 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.
- 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.
Lemon Poppyseed Healthy Baked Oatmeal Breakfast Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast, Gluten Free, Vegan
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons poppyseeds
Instructions
- Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
- 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.
- 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.
Orange Cranberry Healthy Baked Oatmeal Breakfast Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast, Gluten Free, Vegan
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup dried cranberries
- 2 teaspoons orange zest
- 2 teaspoons orange juice
- 1/2 cup chopped walnuts, optional
Instructions
- Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
- 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.
- 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.
Sweet Potato Carrot Healthy Baked Oatmeal Breakfast Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 15
- Category: Breakfast, Gluten Free, Vegan
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup sweet potato puree
- 1/2 cup grated carrots
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
- Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
- 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.
Peanut Butter Banana Healthy Baked Oatmeal Breakfast Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 15
- Category: Breakfast, Gluten Free, Vegan
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 2 large bananas, mashed
- 1/2 cup peanut butter, smooth or crunchy
Instructions
- Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
- Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
- 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.
Apple Cinnamon Healthy Baked Oatmeal Breakfast Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast, Gluten Free, Vegan
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2⅓ cup unsweetened almond milk
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup small diced apple, I used granny smith
Instructions
- Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
- 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.
- 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
Naturally Sweetened Breakfast Cookies – 6 Ways
*This post contains affiliate links, thanks so much for supporting She Likes Food!
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!
what kind of calories are in each one
All nutritional information is linked right before the first recipe 🙂
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!
Thank you so much, Jackie! I’m so glad to hear you enjoyed them! 🙂
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!
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!
That’s funny, Traci! I can’t get enough oatmeal cups! I agree, oats are pretty amazing! 🙂
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:)
★★★★★
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:)
★★★★★
Great idea and love the variety you’ve shown!
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!!!
I’m so glad you liked them, Ella! The peanut butter ones are one of my favorites! 🙂
Ever make ones with pumpkin? It’s October and that’s what I want — pumpkin.
Yup! Recipe is here 🙂
Has anyone added protein powder to these?
I personally haven’t, but I’d recommend adding just a couple of tablespoons if you do 🙂
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 🙂
I’m so glad you like it, Kelsie! I get into breakfast ruts too but these will definitely help!
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?
Hi Julia, Thank you! I plan on getting the nutritional info for these up really soon! Stay tuned 🙂
Hi Julia, I just added all nutritional information in a link at the top of the post 🙂
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!
Thanks Amy! I’ve been out of town but I plan on getting the nutritional info for these really soon!
I would be interested in the nutrition stats on these as well so I can see how they work with weight watchers!
Hi Liz, the whole family has been sick, but I’m going to try to get to it soon!
Hi Liz, I just added all nutritional information in a link at the top of the post 🙂
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!
Hi Amy, I just added all nutritional information in a link at the top of the post 🙂
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!
Going to get to it soon!
Hi Claudia, I just added all nutritional information in a link at the top of the post 🙂
Do you eat these hot or cold?
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 🙂
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.
The whole family has been sick, but I’ll get around to it as soon as I can!
Hi Donna, I just added all nutritional information in a link at the top of the post 🙂
So excited go try these! Can I use regular milk in them? Or homo milk for my 1 year old?
Yes, any kind of milk will work! 🙂
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?
Hi Genevieve, I’ve never made them with steel cut oats so I’m interested to know how it works if you try it!
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.
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!
Karen did you try making them without sugar? This was my question too. I love the flavour combinations.
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.
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/
Is there a nutritional fact listing for these?
Hi Kelly, I’m working on it! My 8 month old and I have both been sick and I haven’t had time yet 🙂
Hi Kelly, I just added all nutritional information in a link at the top of the post 🙂
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!
Yes, honey would be the perfect substitute!
I’m allergic to all nut products. Can you recommend something to replace the nut products? Like would coconut milk work? Thanks
Hi Melanie, yes, coconut milk would work great!
These look great! Any suggestions for a comparable replacement for almond milk due to a nut allergy?
Hi Dawn! They will work great with any other kind of milk you like!
These baked oatmeals look great!
Thanks! 🙂
Loved this recipe!
Any suggestions or changes necessary for baking in a pan versus muffin tins?
Thanks!! Nope, just throw it all into a 9×13 baking dish 🙂
Can I add Protein powder or would that mess up the process?
I don’t think it would mess it up at all! 🙂
On the oatmeal muffins do I have to use almond milk? Can I use fat free milk?
Hi Dawn, any kind of milk will work!
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.
That’s so great to hear! And awesome that your daughter likes them too! The peanut butter and banana ones are my favorites!
Can you use steel cut oats?
Hi Aileen, I don’t think they would work with steel cut oats but you are welcome to try them out and see 🙂
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.
I hope they are better when twice baked! Good luck! 🙂
I wonder if soaking the steal cut oats overnight before mixing this up would solve the problem??
I havne’t tried it so I’m not sure, sorry!
Can you use instant oats?
★★★★★
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!
Hello, these look great! All I have on hand are quick oats, do you think they would work?
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!
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/
Can you just use water instead of milk?
Hi Tara, I had a reader tell me that water worked just fine!
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.
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 🙂
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?
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!
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!
Can wait to try these. Look yummy.
Thanks!
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?
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!
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!
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 🙂
Made the blueberry ones. Delicious and super easy!!!!!! Will be making them again.
Awesome! So glad you liked them 🙂
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).
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 🙂
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?
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!
Hi friends,Can i add honey to this????
Do you mean instead of maple syrup? If so, yes!
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.
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.
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?
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!
So yummy, I think next time I could even eliminate some of the sugar.
Thanks! You can definitely eliminate some of the sugar 🙂
I’m not the biggest on almonds. Would there be a good way to do blueberries and lemon? Or a zucchini bread version?
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 🙂
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?
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?
How do you make seeet potato purée?
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 🙂
May I ask, why maple syrup and sugar? Can I skip on or the other or are they crucial?
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
We made the peanut butter banana ones this morning…Y.U.M.!
Yah! So glad you liked them!
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!!
That’s awesome to hear, Sarah! I love peaches so I will have to try using them in there! So glad you liked them 🙂
Could you make these with fresh strawberries?
I think that would work just fine! 🙂
How much would you suggest putting in?
Probably 1/2 cup – 3/4 cup small diced strawberries 🙂
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!
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?
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
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.
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.
Awesome! I’m so glad you liked them! 🙂
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!
Definitely! 🙂
Looking forward to making some of your recipes! Can I use agave nectar in place of the maple syrup?
Yes! 🙂
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!!
That’s great to hear! So glad you liked them 🙂
How many calories are in these muffins? 🙂
Hi Rachel, all the nutritional information can be found in a link right above the first recipe 🙂
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!
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 🙂
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
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 🙂
Great recipes! I’m really looking forward to trying these (hopefully my little girls will like them, too)! Thanks for the great ideas!
Thanks, Aubrey! My little boy loves them 🙂
Update: I made these and they ROCK! My husband (who does not like fruit) kept “sneaking” to the fridge to get some, lol!
Haha, that’s awesome! 🙂
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! 🙂
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?
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 🙂
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!
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 🙂
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!
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! 🙂
how many calories in each one?
Hi Tracy, all nutritional information is linked right before the first recipe 🙂
What is the serving size for these?
All nutritional information is for one oatmeal cup 🙂
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?
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 🙂
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.
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 🙂
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!!
Awesome!! So glad to hear that! 🙂
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?
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 🙂
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.
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!
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!
Thanks, Jessica! I hope you enjoy them!
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 ☺️
I hope you enjoy! They’re so nice to have around in the morning!
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!
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! 🙂
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.
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!
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.
Hi Barbara! I’m so glad to hear that you enjoyed them! I love your additions too! My little ones loves the as well 🙂
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.
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.
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 🙂
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!
Awesome!! I’m so glad to hear you like it! And good to know it can be made with steel cut oats! 🙂
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!
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!
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!
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 🙂
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.
Awesome! I’m so glad you hear you liked them!
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?
I think that would definitely work!
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?
Hi Dawn, that should work! Just add the milk slowly to see how much you need 🙂
I made some with coconut, raspberries, dark chocolate chips and < 1/4 cup of protein powder. Worked great!
Yum!! I love experimenting with different flavors!
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.
You probably could but it might change the texture/cook time a bit. I’d just keep an eye on them.
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!
That’s an awesome idea! So glad you enjoyed them!
Hi…. will these hold up in a lunch box?
Definitely!
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.
I’m so glad to hear you enjoyed them, Alex! The apple ones are my favorite this time of year!
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.
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?
Can either hazelnut milk or hemp milk work with these recipes?
Any recommendations using cocoa powder?
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 🙂
I made the blueberry almond muffins and we just love them. I am looking forward to trying other ones.
Awesome! I’m so glad you liked them!
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!!
Hi Emily, I think that would probably work fine! If the mixture seems too watery at all just add some extra oats 🙂
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?
Hi Coiasira, the recipe calls for 2 teaspoons vanilla extract, not tablespoons. That would probably be why! 🙂
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!
Haha, no worries! I’m glad your husband still enjoyed them!
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
I think that should work! If it seems extra runny I would just add a few more oats 🙂
I made the muffins ….. add a tab bit more peanut butter and oats. They are YUMMY!!!!
Yah!! 🙂
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!
I’ve always only eaten them by themselves, no milk or yogurt is needed! 🙂
How do I incorporate flaxseed???
I’d just add in a couple of tablespoons to the batter 🙂
Anyway to make these without sugar? Would they taste terrible without it?
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.
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!
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.
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!
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.
Hmm, how high did you fill the muffin tin?