These Make Ahead Savory Baked Oatmeal Cups are perfect for breakfast, lunch or an afternoon snack! They’re great if you’re looking for a savory vegan breakfast that you can make ahead!
I’m not strictly vegan, but I have noticed that there doesn’t seem to be very many easy make ahead savory vegan breakfast options. I do enjoy sweet breakfasts, but every now and then I need a break. These Savory Baked Oatmeal Cups are also really great for an afternoon snack and they go great with a salad for lunch.
You guys love my sweet Make Ahead Baked Oatmeal Cups so much (!) that I thought it would be nice to do a savory spin on them. Baked oatmeal cups are so easy to make, they’re great for a portable breakfast and they freeze well. I hope you all love these Savory Baked Oatmeal Cups as much as you love the sweet ones 🙂
A Few Things:
- You can use quinoa flakes instead of oats if you wish. They do get a little mushy the next day but are fine if re-heated in the oven. You can substitute 3 1/2 cups, 12 ounce box, for the oats.
- My favorite oats to use are these certified gluten free old fashioned rolled oats.
- Most of these recipes make more than 12 oatmeal cups. For that reason, I love using silicone baking liners instead of a 12 cup muffin tin. You can bake the entire batch at one time.
- I love using my 1/4 cup scoop to scoop the oatmeal mixture, it makes them the perfect size!
- Oatmeal cups stay good in the refrigerator in an airtight container for up to 5 days and in the freezer for up to 3 months.
- Some of the different recipes make different amounts of oatmeal cups. I put in how many oatmeal cups I made with each batch, but you can make them as big or as small as you like. Different sizes may require different cooking times.
- Once I have all the ingredients mixed together I like to let the mixture sit in the bowl for about 10 minutes so the oats soak up most of the milk. This makes for more even cooking. Sometimes the tops can get a little dry if you don’t do that, but they usually soften up once refrigerated.
- Substitutions: I have not made these with steel cut oats so I’m not sure if that would work. I’m guessing you would have to modify the recipe a bit. You can use any kind of milk you like and you can also use one egg in place of the flax egg.
- Feel free to add in any extras you like! I would suggest cheese, roasted red peppers, herbs, spices or extra veggies.
- Some ideas for topping your savory baked oatmeal cups: avocado, hot sauce, salsa, and melted cheese.
SWEET POTATO AND BLACK BEAN
VEGGIE SAUSAGE AND PEPPERS
SUN-DRIED TOMATO AND BASIL
SPINACH, HERB AND FETA
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