Honey Nut Baked Oatmeal Cups – a healthy make ahead and portable breakfast perfect for busy mornings. Made with hearty rolled oats, honey, walnuts and a touch of warm cinnamon. Gluten free and no refined sugar.
Quick and easy breakfast options are always on regular rotation around here.
Since these 9 Baked Oatmeal Cups have been such a reader favorite, I’m slowing trying to give each of the flavors their own post.
These Honey Nut Baked Oatmeal Cups are soft, chewy and perfect for an easy and delicious breakfast on the go. My kids love starting chilly autumn mornings with a bowl of oatmeal, and I think it’s always fun to switch things up.
HOW TO MAKE HONEY NUT BAKED OATMEAL CUPS:
- To make these baked oatmeal cups, you’ll combine one egg (or a flax-egg for vegan) with some honey, coconut oil, vanilla, baking powder, cinnamon and a little bit of salt.
- Next, you’ll stir in the walnuts along with the old fashioned rolled oats. And to keep these baked oatmeal cups gluten free, be sure to use certified gluten free oats.
- Divide / fill your greased muffin tin or silicone muffin liners with the batter and sprinkle with more walnuts if desired. Bake for about 20 minutes, or until set.
- You can enjoy these delicious honey nut cinnamon baked oatmeal cups immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
These healthy honey nut cinnamon oatmeal cups are dairy free, refined sugar free and take less than 10 minutes to mix up. You can enjoy them as is or add them to a bowl along with some milk, dairy free yogurt and a touch of pure maple syrup.
What I love about a simple recipe like this is that you can easily customize these honey nut baked oatmeal cups with what you like or have on hand.
HELPFUL TIPS FOR MAKING 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 and leave out nuts as needed.
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 coconut nectar, honey, coconut sugar, monk fruit, 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.
Honey Nut Baked Oatmeal Cups - a healthy make ahead and portable breakfast perfect for busy mornings. Made with hearty rolled oats, honey, walnuts and a touch of warm cinnamon. Gluten free and no refined sugar.
- 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)
- 1/4 cup honey
- 4 teaspoons melted coconut oil OR olive 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
- 1 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1/4 cup walnuts chopped plus more for topping
- 3 1/2 cups old-fashioned rolled oats gluten free as needed
- 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, honey, coconut oil, vanilla, baking powder, cinnamon, salt and chopped nuts. Fold in oats.
- 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.