Baked Oatmeal Cups

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 319kcal

Author Sara Welch

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.

Nutrition