You can make these healthy baked oatmeal breakfast cups ahead of time and stash them in the freezer for a quick and filling breakfast!
*This post was first published March 9th, 2007. I am re-publishing it today with new text and tips*
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.
WHAT ARE BAKED OATMEAL CUPS?
Baked oatmeal is made when you mix together uncooked old fashioned oats, milk, sweeteners and additional ingredients (dried cranberries, bananas, peanut butter, etc) and then add the mixture to a pan and bake until the oatmeal is cooked through and you can slice it up and eat it.
Baked Oatmeal Cups are made the exact same way except you scoop the oatmeal mixture into a muffin tin instead of making it in a large pan. I love oatmeal cups because they’re the perfect serving size and great for little kids. The oatmeal cups also make storing and freezing them much easier!
BAKED OATMEAL CUP INGREDIENTS
- Old Fashioned Oats – I always make this recipe with old fashioned oats. I haven’t made it with instant or steel cut oats before so I can’t say for sure if they would work or not.
- Plant Based Milk – I like to use a plain, unsweetened milk so I don’t add any extra sweetener to the recipe. My favorite plant based milks are almond milk and oat milk. You can use whatever kind you like.
- Sweeteners – I sweeten these oatmeal cups with a little bit of pure maple syrup and coconut sugar. You are more than welcome to cut down on the amounts if you like. I also like to add some vanilla extract and cinnamon.
- Baking Powder & Salt – The baking powder helps the oatmeal cups rise a little bit and keep their shape. Make sure your baking powder isn’t expired before using it.
- Additional Ingredients – The above ingredients make up the base recipe. I’ve added additional ingredients for each specific flavor. Feel free to get creative and come up with your own flavors!
HOW TO MAKE BAKED OATMEAL CUPS
These oatmeal cups are super easy to make!
- You will start by adding the almond milk, maple syrup, flax seed, vanilla and coconut sugar to a large bowl and whisking together. I like to let the mixture sit for a few minutes so the flax seed can thicken it up and act as an egg would act.
- You then add all the remaining ingredients and mix. Again, I like to let the mixture sit for about 15 minutes because it really lets everyone thicken up and will help your oatmeal cups stay together well while cooking.
- Once mixture has sat, you can use a 1/4 cup scoop to scoop the batter into the oatmeal tin. Bake oatmeal cups for 20-30 minutes, or until firm on the top and cooked through. I like to let them sit in the oven tin once removed from the oven to help them set completely.
STORING AND FREEZING TIPS
I like to store my cups either in the refrigerator or the freezer. You could store them on the countertop as long as it isn’t too hot in your house. I’ve found that they last longer in the refrigerator though.
I like to store my oatmeal cups in either a ziplock bag or airtight container (plastic or glass). If I’m freezing them I prefer to use a bag and I make sure I get as much air out of it as I can to help prevent freezer burn.
They can be stored in the refrigerator for up to 5 days and in the freezer for up to 6 months. To thaw, either thaw on the countertop or you can microwave them or pop in the oven.
BAKED OATMEAL CUP RECIPE TIPS
- 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.
- Some mix in suggestions if you want a little boost:
RECIPE FREQUENTLY ASKED QUESTIONS
- Can you use steel cup oats in this recipe? I haven’t tried this recipe out using them so I can’t say for sure. I’m assuming you’d probably have to make a few changes to the recipe.
- Can I make these in a pan instead of a muffin tin? Yes, I would use a 9×14 baking dish and you will need to add some time to the bake time.
- Can I omit the sweeteners? You can, you just need to watch the consistency and make sure it still looks good. You could also add in some date paste instead of the maple syrup and coconut sugar.
- What can I use instead of maple syrup? Any sticky sweetener would work. I would recommend honey, agave syrup or brown rice syrup.
- What can I use instead of coconut sugar? I would suggest brown sugar as a replacement.
- Can I use a real egg instead of the flax seed? Sure! Just use one egg.
- Can I use real milk instead of plant based milk? Of course! Same amount.
- Why are mine still mushy after cooking them for a while? I’m not quite sure since I wasn’t there with you, but I’d be happy to answer any questions you have in the comment section below.
- Can I add my own flavors? Of course! I love when people make their own flavors using the base recipe!
Have a question I didn’t answer? Ask me in the comment section below and I’ll get back to you ASAP!
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