Baked Oatmeal Cups (Printable)

Wholesome, chewy baked oatmeal cups featuring oats, spices, and mix-ins for a portable breakfast or snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins

11 - Up to 1 cup total fresh or frozen berries, mini chocolate chips, chopped nuts (walnuts, pecans, almonds), or dried fruit (raisins, dried cranberries)

# Steps:

01 - Set the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, and salt until evenly mixed.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and stir thoroughly until fully incorporated.
05 - Gently fold in your chosen optional mix-ins without overmixing.
06 - Divide the batter evenly among the muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes or until the tops turn golden and are set to the touch.
08 - Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely foolproof; I've never had a batch fail, even when I've swapped ingredients on a whim.
  • Make a dozen on Sunday and you've got grab-and-go breakfasts that actually taste homemade, not like a protein bar.
  • The mix-in possibilities mean you're never bored, and neither are your family members who might have different cravings.
02 -
  • Don't skip the 5-minute cool-down in the pan; if you try to remove them right away, they'll fall apart or stick to the liners.
  • These actually taste better after a day in the fridge, when the flavors have melded and they've firmed up slightly.
03 -
  • Use an ice cream scoop when filling the muffin cups; it's faster and ensures they bake evenly since they're all the same size.
  • If your applesauce is particularly runny, drain it through a fine-mesh sieve first so the batter doesn't become too wet.
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