These healthy Baked Oatmeal Cups are a quick-fix breakfast you can make ahead of time and grab on the go! There are more than 10 different flavors to choose from, and each one is super tasty and easy to make. Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.
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Updated April 2023
Healthy Baked Oatmeal Recipes
Are you ever in too much of a hurry in the morning to cook up a healthy breakfast? Well, not anymore! These baked oatmeal cups are the perfect solution. You can make them in advance or whip them up in no time on busy mornings.
From carrot cake to cinnamon apple, there are more than 10 yummy flavors to try! Once you learn how to make one variation, you can make them all – the recipe is pretty much the same across the board. So the question is, which flavor will be your favorite?
What Are Oatmeal Cups?
Oatmeal cups are basically just baked oatmeal that’s shaped into portable, single-sized servings. Instead of spreading the batter into a casserole dish, you’re going to divide it into a muffin tin instead. The result is a batch of healthy grab-and-go breakfast muffins for the whole family!
Is This a Healthy Make Ahead Breakfast?
Made with old-fashioned oats and unsweetened almond milk, these oatmeal cookie cups are a highly nutritious breakfast option. They’re dairy-free, vegan, gluten-free and refined sugar-free, and some of the variations cater to additional dietary restrictions. Each version is flavored with healthy ingredients like nuts, fruits and vegetables!
As for the make-ahead aspect, these oatmeal cups are a great choice. They can be prepared as early as 3 months in advance! If you’re looking for ways to level up your meal prep game, you need these breakfast muffins in your life.
Can I Freeze These?
Yes! These freezer-friendly oatmeal breakfast cookies are perfect for meal prepping. Once cooled, wrap each cup in plastic wrap and place them all in a freezer-safe bag or container. Enjoy them within 3 months, making sure to thaw them overnight in the fridge before you plan to eat them. Feel free to thaw and reheat one or two at a time, as needed.
More Healthy Breakfast Ideas
Need more healthy and delicious oatmeal recipes? Check out the following recipes!
- Easy Oatmeal Bowls – 6 Ways
- How to Make Steel Cut Oats – Instant Pot and Stovetop
- Energy Bites – 12 Ways
- Overnight Oats Recipes – 9 Ways
- Healthy Homemade Granola Bars – 12 Ways
- Breakfast Egg Muffins – 9 Ways
These healthy Baked Oatmeal Cups are a quick-fix breakfast you can make ahead of time and grab on the go! There are more than 10 different flavors to choose from, and each one is super tasty and easy to make. Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.
- 1 1/2 cups unsweetened almond milk or any other milk
- 2 large eggs, (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup Or coconut nectar syrup, date syrup or any other liquid sweetener. For keto baked oatmeal, use yacon syrup or Lakanta sugar-free maple syrup.
- 4 teaspoons melted coconut oil OR any neutral oil * coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 3 1/2 cups gluten-free old-fashioned rolled oats , for a grain-free paleo baked oatmeal, sub with a mix of roughly chopped coconut flakes and sliced almonds.
- 1/4 teaspoon ground cinnamon (total of 1 teaspoon of cinnamon)
- 1/2 cup unsweetened applesauce
- 1 medium apple peeled, cored & diced (about 1 cup)
- thin apple slices for garnish, optional
- 1/4 cup creamy almond butter or your favorite nut or seed butter
- 1 medium-sized ripe banana mashed
- 1/2 banana sliced, for garnish
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsweetened applesauce
- 1/3 cup shredded carrots
- 1/4 cup shredded coconut (I used unsweetened)
- 2 Tablespoons raisins
- 1-2 Tablespoons chopped pecans or walnuts
- 1/2 cup chocolate chunks (dark, semi-sweet or dairy free)
- 1/4 cup honey leave out the 1/4 cup of maple syrup
- 1/4 cup walnuts chopped (plus more for topping)
- juice & zest from 1 lemon
- 1/2 teaspoon almond extract
- 1 Tablespoon poppyseeds toasted if possible
- 2 Tablespoons sliced almonds plus more for topping if desired
- 2/3 cup fresh pineapple chopped
- 1/4 cup shredded coconut plus more for topping if desired
- 2 Tablespoons canned pure pumpkin not pumpkin pie filling
- 1/3 cup pumpkin seeds pepitas
- 1/3 cup dried cranberries or raisins
- 1/3 cup fresh raspberries
- 2 Tablespoons roughly chopped freeze-dried raspberries, for garnish (optional)
- 1/3 cup dark chocolate chips or chunks
- 1/3 cup chopped fresh strawberries chopped (plus more for topping)
- 2 Tablespoons freeze-dried strawberries (optional) chopped (plus more for topping)
- 3 cups unsweetened coconut flakes
- 1 cup almond flour OR almond meal
- 1 tsp gluten free baking powder
- 1 tsp ground cinnamon
- 1 tablespoons ground flaxseeds
- 1 cup unsweetened almond milk , (can sub with any milk you have)
- 1/4 cup unsweetened applesauce , (can sub with 1 large egg if not vegan)
- 2 tablespoons maple syrup OR Lakanto sugar-free maple syrup . (can sub with honey if not vegan)
- 1.5 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone muffin liners. Set aside.
In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon, salt and fold in the oats.
Stir in the additional 1/4 teaspoon of cinnamon, applesauce, and chopped apples.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more sliced apples, if desired.
Bake in preheated oven for 18-25 minutes, or until set.
Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
- Stir in almond butter and mashed banana.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas.
Bake in preheated oven for 18-25 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Stir in applesauce, nutmeg, carrots, and coconut. Fold in raisins and nuts.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional coconut, raisins, and pecans, if desired.
Bake in preheated oven for 18-23 minutes, or until set.
Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.
Bake in preheated oven for 18-23 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
- Stir in the honey (leave out the maple syrup from the base recipe) and nuts.
Divide batter evenly into prepared muffin tin or silicone muffin liners.
Sprinkle additional chopped nuts on top.
Bake in preheated oven for 17-23 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Stir in the lemon juice, lemon zest, almond extract and poppy seeds.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Press tops with sliced almonds.
Bake in preheated oven for 17-23 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
- Stir in the pineapple and shredded coconut.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle tops with coconut chips, if desired. (optional).
Bake in preheated oven for 17-23 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
- Stir in canned pumpkin, pumpkin seeds, and cranberries.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional pumpkin seeds and cranberries on top, if desired.
Bake in preheated oven for 20-25 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Stir in chopped fresh raspberries, freeze-dried raspberries, and chocolate chips.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chips and freeze-dried raspberries, if desired.
Bake in preheated oven for 18-23 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Stir in chopped strawberries and freeze-dried strawberries.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more freeze-dried strawberry slices, if desired.
Bake in preheated oven for 18-25 minutes, or until set.
Allow to cool in the pan for 10 minutes before removing from tin.
Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Preheat oven to 350 F and lightly grease the inside of an 8X8 baking pan or line a 12 cup muffin tin with silicone liners. Set aside.
In a large bowl, add all the ingredients and mix until combined. Gently stir in berries. Add more milk, as needed if batter seems too dry.
Bake in preheated oven for 28-30 minutes, or until oatmeal is set. Allow to cool in pan for at least 20 minutes to allow oatmeal to set. Serve warm with more milk or toppings of choice.
Recipe Video
Nutrition facts apply to basic oatmeal cups.
Edith -
We make a different flavor every week. So delicious and perfect for meal prep. Thanks
Olivia -
made these last night and they were amazing. can’t wait to try them all. thanks
patricia -
my kids and i are obsessed with all the flavors. we try a new one every week, thanks!
Mary Beth -
I love this recipe! I’ve been making this recipe about every 2 weeks so I have an easy,HEALTHY, delicious breakfast in the morning. I love mixing up the add-ins for some variety. (I hope this review isn’t all caps, it looks like it might be all caps…)
Eileen -
Yum, we make a different flavor every week. So easy and delicious! Thanks