These baked oatmeal cups are a grab and go breakfast made with oats, milk, brown sugar and eggs. Top your oatmeal muffins with maple syrup and fresh fruit for a wholesome and filling meal!
I’m always looking for quick breakfast options, and these baked oatmeal cups are a hit with both kids and adults. You can easily customize them to your taste preferences and they reheat beautifully.
Breakfast…it’s an easily forgotten meal of the day. I’m personally the worst at skipping it, which is why I love these baked oatmeal cups. They’re a hearty and nutritious mixture of oats, cinnamon, applesauce, and brown sugar, perfect for a quick but filling breakfast or snack.
HOW DO YOU MAKE BAKED OATMEAL CUPS?
If you can make a boxed cake, you can definitely tackle this easy baked oatmeal recipe. Simply combine the old fashioned oats, brown sugar, apple sauce, milk, and other ingredients in a bowl and mix well. Spray your pan, drop in the batter, bake, and you’ve got a delicious breakfast for now and later.
If you like to meal prep, then this baked oatmeal recipe is a good go-to breakfast. I’m all about meal prep and have even gathered an entire list of amazing meal prep ideas. Even if you’re not into meal prepping, these make a tasty breakfast that’s quick and easy.
Other great variations on these baked oatmeal cups include the following substitutions and/or additions
- Orange or lemon zest
- Almond or coconut milk
- Fresh fruit
- Chocolate chips
- Coconut
- Raisins
You can eat your baked oatmeal cups warm or cold. To warm them up from the fridge, just pop them into the microwave for about twenty seconds. These are so easy that the kids just pop them into the microwave themselves, and grab their own breakfast; that’s a win for mom!
HOW DO YOU MAKE BAKED OATMEAL WITH EGGS?
The eggs act as a binder in this recipe to help all the ingredients stick together and form these fun little cups. The eggs also add a nice amount of protein into the mix. This recipe calls for 2 eggs which creates the perfect texture for the baked oatmeal.
HOW DO YOU MAKE BAKED OATMEAL HEALTHY?
Most of the ingredients in these baked oatmeal cups are healthy – oats, eggs, milk and applesauce all have nutritional value. The best way to make these oatmeal cups healthier would be to reduce the amount of brown sugar and butter.
I keep a big batch of these baked oatmeal cups whipped up and ready to go no matter the season. They’re great eaten hot or cold and can be topped with whatever you like to keep the flavors fun and varied. While I typically eat my oatmeal cups with a drizzle of maple syrup and fresh berries, you can choose your favorite toppings. Sometimes I even add a few sprinkles to entice my little one to eat them. The possibilities are endless!
MORE QUICK BREAKFAST RECIPES YOU’LL LOVE
Baked Oatmeal Cups
Ingredients
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/3 cup brown sugar
- 1/2 cup applesauce
- 1 1/2 cups milk
- 2 eggs
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
- cooking spray
- maple syrup and berries for serving
Instructions
- Preheat the oven to 350 degrees F. Coat the wells of a 12 cup muffin tin with cooking spray.
- Add the oats, baking powder, cinnamon, brown sugar, applesauce, milk, eggs, butter and vanilla extract to a large bowl.
- Stir until well blended.
- Spoon the oatmeal mixture into the prepared muffin tin.
- Bake for 20-25 minutes or until golden brown. Cool in the tin for 5 minutes, then transfer to a baking rack to cool.
- Serve, topped with maple syrup and berries if desired.
Notes
- Oatmeal cups can be stored in a covered container in the refrigerator for up to 5 days.
- For freezer storage, place the oatmeal cups on a parchment lined sheet pan, then freeze until solid. Transfer the oatmeal cups to a freezer bag for longer term storage.
- To reheat, microwave an oatmeal cup for 20-30 seconds.
Hannah says
These are so much easier than cooking oatmeal every morning! I usually don’t add sweeteners to my oatmeal, so I skipped the sugar entirely. (I’d probably use the sugar if I were after a sweet treat). I had a brown banana, so subbed that for the apple sauce and added some chopped pears, psyllium husk, spelt bran, and a pinch of salt just for fun and fiber. Made 8 mini loaves (baked 45 min) – the forms were filled to the brim, but they didn’t overflow. Now I’m set for the week. Thanks for the recipe!
Sarah says
Do you think I can prepare mixture in fridge the night before?
Sara says
Yes that’s fine!
bob feaster says
Can I use spends or sweet & low instead of the sugar ?
Sara says
Yes that’s fine!
Jacqueline Murphy says
Is the batter suppose to be runny kinda like?
Sara says
When uncooked it’s fine if there’s extra liquid, it will all firm up in the oven.
Lola says
Could you substitute banana for apple sauce and if so how many do you think?
Sara says
It should be 1 banana, mash it up and fill up 1/2 cup measurement.
John says
Hi, looks like a great recipe; I want to bake these in a 6 well muffin tin; do you think that will work ok if I just add a few extra minutes of baking? Thank you.
Sara says
Yes that should work!
Denise B says
I see the recipe is for 6 servings, is that with 2 pieces per serving?
Sara says
Yes that is correct
Elizabeth says
We never buy applesauce . Is there a substitution?
Sara says
You could try omitting it and adding more milk and sweetener. I just buy the little 4 pack of applesauce cups, that way minimal waste.
Patti says
Can you add the fruit like blueberries to the batter?
Sara says
Yes that’s fine!
Michelle says
Replaced 1 cup of oats with 1 cup oat bran. So good. Thank you so much!
Abyrd2011 says
How much raisins would you add?
Sara says
1/2 cup!