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. I love to make heathier breakfasts like chia pudding, acai bowls and these oatmeal cups.

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Baked oatmeal cups on a platter topped with maple syrup, berries and mint.

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.

These oatmeal cups are one of favorite grab and go breakfast items along with healthy blueberry muffins, breakfast burritos, and breakfast egg muffins.


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.

A bowl of oats, applesauce, brown sugar, cinnamon and baking powder.

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

All of the ingredients for baked oatmeal cups mixed up in a bowl.

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!

Baked oatmeal cup batter poured into muffin tins.


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.


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.

A stack of baked oatmeal cups topped with syrup, raspberries, blueberries and mint.

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!


5 from 14 votes

Baked Oatmeal Cups

AuthorSara Welch
Baked oatmeal cups on a platter topped with maple syrup, berries and mint.
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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Breakfast
Cuisine American
Serves 6


  • 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


  • 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.


  1. Oatmeal cups can be stored in a covered container in the refrigerator for up to 5 days.
  2. 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.
  3. To reheat, microwave an oatmeal cup for 20-30 seconds.


Calories: 319kcal | Carbohydrates: 45g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 103mg | Potassium: 346mg | Fiber: 4g | Sugar: 17g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 139mg | Iron: 2.2mg

Hello! I’m Sara!

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5 from 14 votes (1 rating without comment)

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  1. Ok, sorry for all the questions, but I have an entire carton of steel cut oats. Do You think I could make those work?

    1. I’m not sure that the steel cut oats would work unless you pre-soaked them, as they require more liquid and typically take a lot longer to cook when compared to rolled oats.

  2. Made these today and they’re perfect. Actually had extra “batter” and made a small bake with it in a Pyrex bowl. Added chocolate chips, too.

  3. Hello! Would this recipe consistency still work if I grind the oatmeal down to a flour? Kids more inclined to eat it -a textural issue.

  4. 5 stars
    How long do you think it should bake to use a mini muffin pan? I love these muffins with strawberries on top and my one year old likes them plain!

  5. 5 stars
    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!

  6. 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.

    1. 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.