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.
!!!!!!!CLICK HERE FOR ALL NUTRITIONAL INFORMATION!!!!!!!
SWEET POTATO AND BLACK BEAN
Sweet Potato Black Bean – Make Ahead Savory Baked Oatmeal Cups
Prep Time: 15 mins- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 16 1x
- Category: Breakfast, Vegan, Gluten Free
Prep Time:
Yield:
Category:
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Pin RecipeDescription
These sweet potato black bean cups have a nice Mexican flavor them!
Ingredients
- 4 cups old fashioned rolled oats, gluten free certified if necessary
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2–3 minutes)
- 2 1/2 cups unsweetened, non-dairy milk
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup sweet potato puree*
- 1/2 cup thinly sliced green onion or green chiles (optional)
Instructions
- Pre-heat oven to 375 degrees F. Grease a muffin tin or line it with parchment or silicone liners.
- In a large bowl, mix together the oats and the rest of the dry ingredients.
- Add the milk and flax egg and mix until combined.
- Next, mix in the sweet potato, black beans and green onion or green chiles.
- Use a 1/4 cup scoop to scoop the oat mixture into the muffin tin. Bake cups until cooked through and firm, about 20 – 23 minutes. Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.
Notes
*I make my sweet potato puree by peeling and dicing a medium sweet potato, boiling it until fork tender and then pureeing it in the food processor. I believe you can also buy canned sweet potato puree, or you could use pumpkin if you like.
This recipe makes 12-14, depending on how big you make them. I usually end up with 13.
VEGGIE SAUSAGE AND PEPPERS
Veggie Sausage and Peppers – Make Ahead Savory Baked Oatmeal Cups
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 15 1x
- Category: Breakfast, Vegan, Gluten Free
Description
This veggie sausage and pepper version is hearty and filling!
Ingredients
- 4 cups old fashioned rolled oats, gluten free certified if necessary
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2–3 minutes)
- 2 1/2 cups unsweetened, non-dairy milk
- 1 cup crumbled veggie sausage
- 3/4 cup diced green pepper
- 3/4 cup diced red pepper
Instructions
- Pre-heat oven to 375 degrees F. Grease a muffin tin or use silicone liners.
- In a large bowl, mix together the oats and the rest of the dry ingredients.
- Add the milk and flax egg and mix until combined.
- Next, mix in the veggie sausage and diced peppers. I like to let the mixture sit for about 10 minutes so that the oats can absorb the milk for more even cooking.
- Use a 1/4 cup scoop to scoop the quinoa cup mixture into the muffin tin. Bake cups until cooked through and firm, 15-18 minutes. Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.
SUN-DRIED TOMATO AND BASIL
Sun-Dried Tomato and Basil – Make Ahead Savory Baked Oatmeal Cups
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 15 1x
- Category: Breakfast, Vegan, Gluten Free
Description
This Sun-Dried Tomato Basil version is so fresh and flavorful!
Ingredients
- 4 cups old fashioned rolled oats, gluten free certified if necessary
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano or Italian seasoning
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2–3 minutes)
- 2 1/2 cups unsweetened, non-dairy milk
- 1 cup finely diced sun-dried tomatoes, packed (I prefer the ones packed in oil to the dry ones)
- 1/2 cup chopped basil, packed
Instructions
- Pre-heat oven to 375 degrees F. Grease a muffin tin or use silicone liners.
- In a large bowl, mix together the oats and the rest of the dry ingredients.
- Add the milk and flax egg and mix until combined.
- Next, mix in the sun-dried tomatoes and basil. I like to let the mixture sit for about 10 minutes so that the oats can absorb the milk for more even cooking.
- Use a 1/4 cup scoop to scoop the quinoa cup mixture into the muffin tin. Bake cups until cooked through and firm, 15-18 minutes. Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.
BROCCOLI CHEDDAR
Broccoli Cheddar – Make Ahead Savory Baked Oatmeal Cups
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 15 1x
- Category: Breakfast, Vegan, Gluten Free
Description
You can’t go wrong with a classic broccoli cheddar flavor!
Ingredients
- 4 cups old fashioned rolled oats, gluten free certified if necessary
- 1 teaspoon baking powder
- 1 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2–3 minutes)
- 2 1/2 cups unsweetened, non-dairy milk
- 1 1/2 cups shredded cheddar cheese, divided (you can use vegan cheese or regular)
- 1 cup chopped cooked broccoli, if broccoli has a lot of water you will want to squeeze all the water out and then measure the 1 cup afterwards.
Instructions
- Pre-heat oven to 375 degrees F. Grease a muffin tin or use silicone liners.
- In a large bowl, mix together the oats and the rest of the dry ingredients.
- Add the milk and flax egg and mix until combined.
- Next, mix in 1 cup cheddar cheese and the broccoli. I like to let the mixture sit for about 10 minutes so the oats can absorb the milk for more even cooking.
- Use a 1/4 cup scoop to scoop the quinoa cup mixture into the muffin tin. Sprinkle the remaining 1/2 cup of cheese on the top of each oatmeal cup. Bake cups until cooked through and firm, 15-18 minutes. Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.
PESTO TOMATO
Pesto Tomato – Make Ahead Savory Baked Oatmeal Cups
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 15 1x
- Category: Breakfast, Vegan, Gluten Free
Description
The pesto gives these oatmeal cups so much flavor!
Ingredients
- 4 cups old fashioned rolled oats, gluten free certified if necessary
- 1 teaspoon baking powder
- 1 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2–3 minutes)
- 2 1/2 cups unsweetened, non-dairy milk
- 1 1/2 cups diced tomatoes, I like to discard the seeds so I don’t add too much extra liquid
- 3/4 cups pesto
Instructions
- Pre-heat oven to 375 degrees F. Grease a muffin tin or use silicone liners.
- In a large bowl, mix together the oats and the rest of the dry ingredients.
- Add the milk and flax egg and mix until combined.
- Next, add the tomatoes and pesto.
- Use a 1/4 cup scoop to scoop the oat mixture into the muffin tin. Bake cups until cooked through and firm, about 20 – 23 minutes. Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.
SPINACH, HERB AND FETA
Spinach, Herb and Feta – Make Ahead Savory Baked Oatmeal Cups
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Breakfast, Vegan, Gluten Free
Description
A really flavorful oatmeal cup packed with spinach!
Ingredients
- 4 cups old fashioned rolled oats, gluten free certified if necessary
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2–3 minutes)
- 2 1/2 cups unsweetened, non-dairy milk
- 1 cup chopped fresh spinach
- 3/4 cup crumbled feta, you can use this vegan feta recipe if making vegan
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh herbs, I used rosemary and thyme
Instructions
- Pre-heat oven to 375 degrees F. Grease a muffin tin or use silicone muffin liners.
- In a large bowl, mix together the oats and the rest of the dry ingredients.
- Add the milk and flax egg and mix until combined.
- Next, mix in the spinach, feta and herbs. I like the let the mixture sit for about 10 minutes so that the oats can soak up the milk, it makes for more even cooking.
- Use a 1/4 cup scoop to scoop the oat mixture into the muffin tin. Bake cups until cooked through and firm, 15-18 minutes. Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.
If you like these, you’ll also enjoy:
Make Ahead Baked Oatmeal Cups – 6 Ways
Healthy Make Ahead Breakfast Cookies – 6 Ways
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These “muffins” have been a LIFESAVER! My son is such a picky eater it’s driving me nuts. If I through a tablespoon of maple syrup in these he doesn’t look twice at what he’s got to be picky about. Thank you from the bottom of my heart!
That is so wonderful to hear, Mathias!! My son loves these too and it’s so nice having him eat something I feel good about! Glad this recipe could help! 🙂
I have been looking for baked savory oatmeal recipes for quite some time. So glad I found all the variations here. Thank you so much. Any chance you might have some recipes of overnight savory oatmeal? They are hard to find.
I’m so glad you found them! I don’t have any savory overnight oat recipes currently, but maybe I will have to look into developing some!
How do you store these?
Hi Meghan, I just store them in an airtight container in the refrigerator 🙂
Can you freeze them? How long do they last in the fridge and freezer?
Yes, you can freeze them. Just make sure they’re in an airtight container. I’d keep in the refrigerator for 5 days and the freezer for 3 months.
I just ate two broccoli cheddar oatmeal muffins for breakfast, and they are so delicious! I hate the texture of oatmeal (mush) but love oats, so this recipe is totally perfect for me! Thank you so much! I can’t wait to try the other flavors!
That’s so nice to hear, Anna! Glad you enjoyed them! Broccoli cheddar is my favorite flavor 🙂
These oat cups are great.
I do like a few of the less sweet ones, but the savoury ones are my favourites.
are these freezable?
Yes! Just use a freezer safe container and freeze up to 3 months 🙂
Do you know the calorie count on these?
All the nutritional information is in a link right above the first recipe 🙂
These all look amazing. I am so glad I found your site, and can’t wait to try out some of your oatmeal muffin and cookie recipes!! I am putting together a shopping list and will have friends over next weekend for a baking party. I am only commenting now for what I noticed in the nutrition information part. I noticed on this page, just these “MAKE AHEAD SAVORY BAKED OATMEAL CUPS” that in the nutritional labels the amount of sodium looks quite a bit off – – on all 6 of them. I recalculated the nutrition for 1 of the recipes based on my ingredients, and all numbers were close except my sodium total was a whole lot less and thought you might like to retry inputting your ingredient list? It appears you used the same program to calculate nutrition for your page, “HEALTHY NATURALLY SWEETENED BREAKFAST COOKIES”, but I don’t initially remark anything out of the ordinary on those.
Thanks for pointing that out! I use myfitnesspal.com to calculate nutrition and sometimes they come up with odd numbers. I will definitely look into it!
I agree the sodium looks way off and I believe that might be the total sodium for the recipe not each muffin. If you divide your total sodium by the number of muffins made it is a much more reasonable number. There is just no way that one of the muffins has over 3000mg of sodium. I look forward to giving these a try because I am definitely a savory breakfast kind of person.
These sound great! I’m looking forward to trying them! I did read in the comments that you can substitute water for milk. Is it the same ratio? I have one child that is allergic to cows milk and one allergic to almond, so I would have to create 2 separate batches of each, with different milk. Thanks for any insight you have!
Yes, same ratio 🙂
Since I am not vegan, is it ok to substitute a regular egg for the flax egg? Love this method of getting my oatmeal in the mornings!
Yes!
I’m thinking about bringing these for a brunch-looks so yummy! Have any idea of what the baking temp and time would be for a 9×13 dish? Thanks!
Hi Sarah! I’d use the same temperature but they’d probably just have to bake a little longer, maybe about 15 minutes longer or so 🙂
Thanks! I detest plain hot oatmeal but want its nutrition. I have a way now!
Awesome! I hope you enjoy!
Can you freeze them? How long do they last in the fridge and freezer?
Yes, you can freeze them. Just make sure they’re in an airtight container. I’d keep in the refrigerator for 5 days and the freezer for 3 months.
Hi what type of veggie sausage do you use? Are they fully veggie? My mom doesn’t eat pork or beef and when I try to get chicken or turkey sausage they always have beef or pork casings.
My favorite is the morning start veggie breakfast sausage patties. yes, they are fully veggie!