Baked Oatmeal Cups – 10 Ways

Baked Oatmeal Cups – switch up your morning breakfast routine with these 10 different flavors for an easy and healthy breakfast on the go. Perfect for making ahead and freezer-friendly. Best of all, they’re gluten free, dairy free and refined sugar free.

Pin for later HERE and follow my boards for more recipe ideas!

Baked Oatmeal Cups for breakfast is a BIG -TIME favorite around here.

Steel cut oats, overnights oats, stovetop oatmeal, energy bites, baked oatmeal – my family loves them all!

Do you ever find that your mornings are too rushed that you can’t sit down for a healthy breakfast? These Baked Oatmeal Cups are the perfect solution.

WHAT FLAVORS CAN WE MAKE BAKED OATMEAL CUPS?

Today, we’re featuring 10 Different flavors that you can rotate between but you can certainly make them all the same if you prefer.

These baked oatmeal muffins are made with simple pantry ingredients but since this recipe is very versatile, you can certainly use what you like or have on hand.

Click the link for the recipe or scroll to the bottom of the post for the recipe card:

1. Almond Butter Baked Oatmeal Cups
2. Apple Cinnamon Baked Oatmeal Cups
3. Banana Nut Baked Oatmeal Cups
4. Carrot Cake Baked Oatmeal Cups
5. Chocolate Chunk Baked Oatmeal Cups
6. Honey Nut Baked Oatmeal Cups
7. Lemon Almond Baked Oatmeal Cups
8. Raspberry Baked Oatmeal Cups
9. Pumpkin Baked Oatmeal Cups
10. Strawberry Baked Oatmeal Cups

ARE BAKED OATMEAL CUPS FREEZER-FRIENDLY?

Yes, these baked Oatmeal Cups are perfect for prepping on your Sunday or Monday meal prep day. They are freezer-friendly, so you can make a batch ahead of time and just reheat one or two as needed in the morning.

The single-sized portions are perfect for portion control and make them super convenient to grab on the way out the door. Not only are baked oatmeal breakfast muffins a great grab and go breakfast but they are especially perfect when you want a comforting and hearty breakfast.

PINEAPPLE COCONUT – recipe below

PUMPKIN BAKED OATMEAL – recipe also below

RASPBERRY CHOCOLATE – recipe below

STRAWBERRY – recipe also below

TIPS FOR MAKING THESE BAKED OATMEAL CUPS

Use cooking spray, or silicone (not paper) muffin liners

• Before getting started, lightly coat a standard muffin tin with cooking spray or line a baking sheet with silicone muffin liners.
• Coating your muffin tin ensures that the baked oatmeal will not stick to the pan.
• Skip the paper muffin liners since the oatmeal cups will stick to them

Make them gluten-free and nut-free (as needed)

To ensure your baked oatmeal cups are gluten-free, be sure to use gluten-free oats. You can also omit the nuts and nut butter if you have a nut allergy at home.

Use your favorite combination of sweeteners.

These baked oatmeal cups are refined sugar-free and use maple syrup to sweeten them up. Feel free to swap or add additional honey, coconut sugar, date puree, or your favorite low-carb sweetener instead.

Have fun with your add-ins

Fold in or sprinkle any add-ins of your choice. Coconut chips, freeze-dried fruit, chopped nuts or chocolate chips add  texture and flavor. Or make a batch with several different flavors and customize individual cups for picky eaters.

How to Store Baked Oatmeal Cups

Store oatmeal cups in the refrigerator in an airtight container for up to five days. Or wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.

You can serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.

More breakfast recipes you might like:

9 Breakfast Egg Muffins – Low Carb / Keto

Easy Oatmeal Bowls – 6 Ways

Best Overnight Oats – 8 Ways

Print

Baked Oatmeal Cups - 10 Ways

Prep Time

7 mins

Cook Time

20 mins

Total Time

22 mins

 

Baked oatmeal cups - the perfect healthy make-ahead breakfast for busy mornings. Best of all, includes 10 different flavors to prep ahead and stock your freezer. Refined sugar free, gluten free and vegan.

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal, breakfast, gluten free, healthy, healthy breakfast recipe, make ahead, meal prep, oatmeal cups

Servings: 24 oatmeal cups

Calories: 176 kcal

Author: Kelly

Ingredients

OATMEAL CUP BASE: use this for all the oatmeal cups + the ingredients listed for the flavor you are making

• 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 honey
• 4 teaspoons melted coconut oil OR canola 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 old-fashioned rolled oats gluten free as needed

ALMOND BUTTER BANANA:

• 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

APPLE CINNAMON:

• 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

CARROT CAKE:

• 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

CHOCOLATE CHUNK:

• 1/2 cup chocolate chunks (dark, semi-sweet or dairy free)

HONEY WALNUT:

• 1/4 cup honey leave out the 1/4 cup of maple syrup
• 1/4 cup walnuts chopped (plus more for topping)

LEMON ALMOND POPPYSEED:

• 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

PINEAPPLE COCONUT:

• 2/3 cup fresh pineapple chopped
• 1/4 cup shredded coconut plus more for topping if desired

PUMPKIN CRANBERRY:

• 2 Tablespoons canned pure pumpkin not pumpkin pie filling
• 1/3 cup pumpkin seeds pepitas
• 1/3 cup dried cranberries or raisins

RASPBERRY CHOCOLATE

• 1/3 cup fresh raspberries
• 2 Tablespoons roughly chopped freeze-dried raspberries, for garnish (optional)
• 1/3 cup dark chocolate chips or chunks

STRAWBERRY:

• 1/3 cup chopped fresh strawberries chopped (plus more for topping)
• 2 Tablespoons freeze-dried strawberries (optional) chopped (plus more for topping)

Instructions

OATMEAL CUP BASE: (start with these steps for all of the oatmeal cups)

1. Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.

2. 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.

ALMOND BUTTER BANANA:

1. Stir in almond butter and mashed banana.

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas.

3. Bake in preheated oven for 18-25 minutes, or until set.
   

4. 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.

APPLE CINNAMON:

1. Stir in the additional 1/4 teaspoon of cinnamon, applesauce, and chopped apples.
   

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more sliced apples, if desired.
   

3. Bake in preheated oven for 18-25 minutes, or until set.

4. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

CARROT CAKE:

1. Stir in applesauce, nutmeg, carrots, and coconut. Fold in raisins and nuts.
   

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional coconut, raisins, and pecans, if desired.

3. Bake in preheated oven for 18-23 minutes, or until set.

4. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

CHOCOLATE CHUNK:

1. Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.
   

2. Bake in preheated oven for 18-23 minutes, or until set.

3. 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.

HONEY NUT:

1. Stir in the honey (leave out the maple syrup from the base recipe) and nuts.
   
2. Divide batter evenly into prepared muffin tin or silicone muffin liners.

3. Sprinkle additional chopped nuts on top.

4. Bake in preheated oven for 17-23 minutes, or until set.

5. 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.

LEMON ALMOND POPPY SEED:

1. Stir in the lemon juice, lemon zest, almond extract and poppy seeds.
   

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press tops with sliced almonds.
   

3. Bake in preheated oven for 17-23 minutes, or until set.

4. 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.

PINEAPPLE COCONUT:

1. Stir in the pineapple and shredded coconut.

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle tops with coconut chips, if desired. (optional).

3. Bake in preheated oven for 17-23 minutes, or until set. 

4. 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.

PUMPKIN CRANBERRY:

1. Stir in canned pumpkin, pumpkin seeds, and cranberries.

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional pumpkin seeds and cranberries on top, if desired.
   

3. Bake in preheated oven for 20-25 minutes, or until set.

4. 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.

RASPBERRY CHOCOLATE CHIP:

1. Stir in chopped fresh raspberries, freeze-dried raspberries, and chocolate chips.
   

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chips and freeze-dried raspberries, if desired.
   

3. Bake in preheated oven for 18-23 minutes, or until set.

4. Allow to cool in the pan for 10 minutes before removing from tin.

5. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

STRAWBERRY:

1. Stir in chopped strawberries and freeze-dried strawberries.
   

2. Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more freeze-dried strawberry slices, if desired.
   

3. Bake in preheated oven for 18-25 minutes, or until set.

4. 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.

Nutrition Facts

Baked Oatmeal Cups - 10 Ways

Amount Per Serving (1 muffin)

Calories 176 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Sodium 39mg 2%

Potassium 237mg 7%

Total Carbohydrates 25g 8%

Dietary Fiber 3g 12%

Sugars 12g

Protein 3g 6%

Vitamin A 10%

Vitamin C 42.7%

Calcium 5.9%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Overnight Oats – 8 Ways

No Bake Energy Bites 9 Ways

5 Healthy & Delicious Detox Smoothies