These Baked Oatmeal Cups are easy to make and the perfect healthy breakfast for on the go! There are 10 different flavors from one master oatmeal recipe to switch up your breakfast routine. Freezer-friendly, gluten free, dairy free and refined sugar free.
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Healthy Baked Oatmeal Recipes
Do you ever find that your mornings are too rushed that you can’t sit down for a healthy breakfast? If you answerd YES, then these Baked Oatmeal Cups are the perfect solution.
If you’ve been around here for a while, you’ll know that my kids and husband love having oatmeal for breakfast especially around those cold January and February mornings.
Steel cut oats, overnights oats, stovetop oatmeal, baked oatmeal – my husband says they are all his favorites!
What are baked oatmeal cups / baked oatmeal muffins?
Baked Oatmeal Cups are basically just baked oatmeal that you bake into portable single-sized servings. Instead of spreading the batter into a casserole baking dish, you’re going to divide the oatmeal batter into a muffin tin instead.
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.
Flavor Variations
Today, we’re featuring 10 Different Oatmeal flavors to switch up your breakfast routine.
What I love about making baked oatmeal muffins is how easy and quick they are to make with simple pantry ingredients. And with this versatile baked oatmeal recipe, you can easily use what you like or have on hand in your kitchen.
You can find all of our favorite flavors here – click the link for the recipe or scroll to the bottom of the post for the recipe card:
- Almond Butter Baked Oatmeal
- Apple Cinnamon Baked Oatmeal Cups
- Banana Nut Baked Oatmeal
- Berry Baked Oatmeal
- Blueberry Lemon Coconut Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Cinnamon Apple Baked Oatmeal
- Peanut Butter Baked Oatmeal with Chocolate
- Honey Nut Baked Oatmeal
- Lemon Baked Oatmeal Cups
- Raspberry Baked Oatmeal
- Pumpkin Baked Oatmeal
- Strawberry Baked Oatmea
Ingredients you need to make baked oatmeal muffins
For this baked oatmeal recipe, you are going to need:
DRY INGREDIENTS:
- old-fashioned rolled oats (use gluten free as needed – do not use steel cut oats, quick oats or instant oats)
- baking powder
- various spices of your choice: cinnamon, nutmeg, ground ginger etc.
WET INGREDIENTS:
- eggs (or a flax egg for vegan baked oatmeal cups)
- almond milk
- melted coconut oil
- maple syrup
OPTIONAL:
- add-ins of your choice: dried fruit – blueberry, cranberry, raisins, apples, lemon, orange zest, shredded coconut, chocolate chips etc.
How do you make Baked Oatmeal Cups:
- Start by combining one egg, almond milk and melted coconut oil. Stir in the maple syrup, baking powder, spices, add-ins and fold in the oats.
- Fill greased muffin tin or silicone muffin liners with the batter.
- Bake at 350 F for 20 minutes and you’ve got an easy breakfast you can enjoy on the go.
Helpful tips for the best baked oatmeal:
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
Does baked oatmeal need to be refrigerated? If you are not going to eat the entire batch at once, then yes.
You should store your baked 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.
Serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.
Can you freeze baked oatmeal cups?
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.
Is baked oatmeal healthy?
This healthy baked oatmeal recipe is gluten free, dairy free and refined sugar free so it definitely fits into a balanced and healthy lifestyle. Plus, it’s loaded with wholesome ingredients can help keep you full all morning long, especially when you serve it with a big dollop of Greek yogurt, coconut cream or nut butter.
Baked Oatmeal Cup Recipes:
BANANA NUT – recipe also below
APPLE CINNAMON – recipe also below
CARROT CAKE – recipe also below
PEANUT BUTTER BAKED OATMEAL – recipe below
HONEY NUT – click link or scroll down to recipe below
LEMON ALMOND POPPY SEED – recipe below
PINEAPPLE COCONUT – recipe below
PUMPKIN BAKED OATMEAL – recipe also below
RASPBERRY CHOCOLATE – recipe below
STRAWBERRY – recipe also below
More easy breakfast recipes you might like:
9 Breakfast Egg Muffins – Low Carb / Keto
Blueberry Baked Oatmeal with Lemon and Coconut
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.
- 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 any liquid sweetener
- 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
- 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 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 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 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 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 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 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.
Transfer to 8x8 baking pan or divide evenly into lined muffin cups. Top with more berries, if desired.
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.
Did you try this recipe?
JP -
Love these! great for busy mornings when I am on the run to school! Thank you for sharing I love the variety.
Mary -
These were delicious! Thank you!
Vivian -
Our new favorite recipe! Thank you!
Annelise -
Hello, i made the oat honey and Walnuts. Thank you for a lOvely receipe. I love them.
Ty