Sun-Dried Tomato and Basil – Make Ahead Savory Baked Oatmeal Cups

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 15 1x
  • Category: Breakfast, Vegan, Gluten Free


This Sun-Dried Tomato Basil version is so fresh and flavorful!


  • 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


  • 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.