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Berry Baked Oatmeal makes the perfect easy make-ahead healthy breakfast. Best of all, no refined sugar, gluten free and dairy free and just 10 minutes of prep time using ONE bowl!

Baked Oatmeal Cups - 10 Ways

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
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 12 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%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 11g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.