Baked Oatmeal Cups (4 Variations) Recipe

Introduction

Baked oatmeal cups make a delicious and convenient breakfast or snack option. With a hearty oat base and four tasty variations, you can enjoy different flavors throughout the week. These cups are easy to make and perfect for meal prep.

Ingredients

• 3 cups old fashioned rolled oats
• 1 teaspoon cinnamon (divided as ½ teaspoon + ½ teaspoon)
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 ½ cups milk (unsweetened vanilla almond milk recommended)
• ¼ cup maple syrup
• 2 Tablespoons ground flaxseed
• 1 teaspoon vanilla extract
• 2 Tablespoons peanut butter (for Chocolate Chip and Peanut Butter Banana versions)
• 2 mashed bananas (about ½ cup; for Chocolate Chip and Peanut Butter Banana versions)
• ¼ cup mini chocolate chips (divided; dairy-free if needed; for Chocolate Chip version)
• 2 Tablespoons almond butter (for Apple Cinnamon and Blueberry Almond versions)
• ½ cup applesauce (for Apple Cinnamon and Blueberry Almond versions)
• ¼ cup diced apple (divided; for Apple Cinnamon version)
• ¼ cup blueberries (divided; for Blueberry Almond version)
• 2 Tablespoons sliced almonds (divided; for Blueberry Almond version)
• 3 Tablespoons peanut butter (for Peanut Butter Banana version)
• Banana slices for topping (optional; for Peanut Butter Banana version)

Instructions

1. Step 1: Preheat the oven to 350°F and line a 12-cup muffin tin with silicone or paper liners. Spray liners lightly with non-stick spray.
2. Step 2: In a large bowl, combine rolled oats, ½ teaspoon cinnamon, baking powder, and sea salt.
3. Step 3: In another bowl, whisk together milk, maple syrup, ground flaxseed, and vanilla extract. Let this mixture sit for about 5 minutes.
4. Step 4: Prepare your chosen variation by adding the corresponding wet ingredients to the bowl with the milk mixture:
   • Chocolate Chip: Stir in 2 Tablespoons peanut butter, mashed bananas, and 1/8 cup mini chocolate chips.
   • Apple Cinnamon: Stir in extra ½ teaspoon cinnamon, almond butter, applesauce, and 1/8 cup diced apples.
   • Blueberry Almond: Stir in almond butter, applesauce, sliced almonds, and 1/8 cup blueberries.
   • Peanut Butter Banana: Stir in 3 Tablespoons peanut butter and mashed bananas.
5. Step 5: Pour the wet ingredients into the large bowl with the dry ingredients and mix until combined.
6. Step 6: Scoop the mixture evenly into the muffin tin cups. Top each cup with the reserved toppings for each variation:
   • Chocolate Chip: remaining mini chocolate chips
   • Apple Cinnamon: remaining diced apples
   • Blueberry Almond: remaining blueberries and sliced almonds
   • Peanut Butter Banana: banana slices, if using
7. Step 7: Bake for 30 to 35 minutes until the centers are set and a toothpick inserted comes out clean.
8. Step 8: Allow the oatmeal cups to cool before transferring them to a storage container. Store in the refrigerator or freezer.

Tips & Variations

• Use dairy-free milk to keep the cups vegan-friendly.
• Ground flaxseed can be substituted with chia seeds or an extra egg for binding.
• Swap peanut butter with almond or cashew butter for a different flavor.
• Feel free to add nuts, seeds, or dried fruit to any variation for extra texture.

Storage

Store baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for 30-60 seconds or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these oatmeal cups gluten-free?

Yes, use certified gluten-free rolled oats to ensure the recipe is gluten-free.

Can I prepare these ahead of time?

Absolutely! These oatmeal cups are perfect for meal prep. Make a batch on the weekend and enjoy them throughout the week.

Baked Oatmeal Cups (4 Variations) Recipe

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★★★★★

4.8 from 203 reviews

• Author: lilan
• Total Time: 45-50 minutes
• Yield: 12 oatmeal cups 1x
• Diet: Vegetarian

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Description

These Baked Oatmeal Cups come in four delicious variations—Chocolate Chip, Apple Cinnamon, Blueberry Almond, and Peanut Butter Banana. Packed with wholesome ingredients like rolled oats, flaxseed, almond milk, and natural sweeteners, these cups are a perfect make-ahead breakfast or snack option. Baked for a warm, comforting texture, they offer a nutritious, grab-and-go solution that satisfies breakfast cravings with fruits, nuts, and plant-based butters.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 3 cups old fashioned rolled oats
• 1 teaspoon cinnamon (divided as ½ teaspoon + ½ teaspoon)
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 ½ cups unsweetened vanilla almond milk
• ¼ cup maple syrup
• 2 tablespoons ground flaxseed
• 1 teaspoon vanilla extract

Chocolate Chip Variation

• 2 tablespoons peanut butter
• 2 mashed bananas (about ½ cup)
• ¼ cup mini chocolate chips (divided)

Apple Cinnamon Variation

• 2 tablespoons almond butter
• ½ cup applesauce
• ¼ cup diced apple (divided)
• ½ teaspoon cinnamon (additional, included in total cinnamon)

Blueberry Almond Variation

• 2 tablespoons almond butter
• ½ cup applesauce
• 2 tablespoons sliced almonds (divided)
• ¼ cup blueberries (divided)

Peanut Butter Banana Variation

• 3 tablespoons peanut butter
• 2 mashed bananas (about ½ cup)
• Banana slices (for topping, optional)

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper liners. Spray the liners lightly with non-stick spray for easy release.
2. Mix Dry Ingredients: In a large bowl, combine rolled oats, cinnamon, baking powder, and sea salt. Stir well to distribute the spices and leavening evenly.
3. Mix Wet Ingredients Base: In a separate bowl, whisk together the almond milk, maple syrup, ground flaxseed, and vanilla extract. Let this mixture sit for about 5 minutes to allow the flaxseed to absorb liquid, helping the mixture thicken slightly.
4. Choose Your Variation – Chocolate Chip: Add peanut butter, mashed bananas, and half (1/8 cup) of the mini chocolate chips to the wet mixture. Stir to combine thoroughly.
5. Combine for Chocolate Chip: Pour the wet chocolate chip mixture into the dry ingredients bowl and mix until fully incorporated.
6. Fill and Top Chocolate Chip Cups: Spoon the batter evenly into the prepared muffin liners. Sprinkle the tops with the remaining mini chocolate chips.
7. Choose Your Variation – Apple Cinnamon: To the wet mixture, add almond butter, applesauce, extra cinnamon, and half (1/8 cup) of the diced apples. Mix thoroughly.
8. Combine for Apple Cinnamon: Pour this wet apple cinnamon mixture into the dry ingredients and mix well.
9. Fill and Top Apple Cinnamon Cups: Distribute the batter evenly among the muffin liners and top with the remaining diced apples before baking.
10. Choose Your Variation – Blueberry Almond: Add almond butter, applesauce, sliced almonds, and half (1/8 cup) of the blueberries to the wet mixture, and stir to combine.
11. Combine for Blueberry Almond: Mix the wet blueberry almond mixture into the dry ingredients until combined.
12. Fill and Top Blueberry Almond Cups: Spoon the batter evenly into muffin liners, then top each with the remaining blueberries and sliced almonds.
13. Choose Your Variation – Peanut Butter Banana: Stir peanut butter and mashed bananas into the wet mixture.
14. Combine for Peanut Butter Banana: Pour this mixture into the dry ingredients and mix until uniform.
15. Fill and Top Peanut Butter Banana Cups: Fill muffin liners evenly and optionally top with banana slices.
16. Bake: Bake any variation for 30-35 minutes or until the centers are set and a toothpick inserted in the middle comes out clean.
17. Cool and Store: Allow the cups to cool completely in the muffin tin before transferring them to an airtight container. Store in the refrigerator or freezer for future enjoyment.

Notes

• You can substitute ground flaxseed with chia seeds or omit it, but it helps with binding and nutrition.
• Use dairy-free chocolate chips if avoiding dairy.
• The oatmeal cups freeze well; reheat in the microwave for a quick breakfast.
• Silicone liners help with easy removal and less mess.
• Adjust sweetener to taste; maple syrup can be swapped with honey or agave syrup if preferred.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: baked oatmeal cups, healthy breakfast, oatmeal muffin, make-ahead breakfast, vegan oatmeal cups, peanut butter oatmeal, fruit oatmeal cups