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Baked oatmeal cups on a platter topped with maple syrup, berries and mint.
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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
Keyword baked oatmeal, baked oatmeal cups, oatmeal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
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

  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.

Nutrition

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