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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!

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.

Course Breakfast
Cuisine American
Keyword baked oatmeal cups, baked oatmeal recipe, healthy baked oatmeal, healthy breakfast on the go, healthy vegan breakfast, make ahead breakfast, oatmeal cups
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 12
Calories 176 kcal
Author Kelly

Ingredients

Oatmeal Cup Base

  • 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.

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

Banana Almond Butter

  • 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

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

Peanut Butter 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

  • 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)

Grain-Free & Paleo Baked N'Oatmeal Cups

Instructions

Oatmeal Cup Base

  1. 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.

    Red, Green and Pink Silicone Cupcake Liners in a Muffin Tin

  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.

    Egg and Maple Syrup Mixture Being Whisked In a White Bowl

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.

    Twelve Unbaked Oatmeal Cups with Different Toppings in a Muffin Tin

  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.

    An apple oatmeal cup on a kitchen countertop with a cinnamon stick and half an apple behind it

Banana Almond Butter

  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.
    These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

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.

    These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

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.
    A single peanut butter baked oatmeal cup on a countertop with three chocolate chunks pressed into the top

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.
    These Honey Nut Baked Oatmeal Cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

Lemon Almond Poppyseed

  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.
    These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

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.
    These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

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.
    These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

Raspberry Chocolate

  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. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
    A Raspberry Chocolate Oatmeal Breakfast Muffin Beside a Pile of Chocolate Chips and Freeze-Dried Raspberries

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.

    These baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

Grain-Free & Paleo Baked N'Oatmeal

  1. 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.

  2. 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.

  3. Transfer to 8x8 baking pan or divide evenly into silicone lined muffin cups. Top with more berries, if desired.

  4. 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

Recipe Notes

Nutrition facts apply to basic oatmeal cups.

Nutrition Facts
Baked Oatmeal Cups - 10 Ways!
Amount Per Serving (1 muffin)
Calories 176 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 11g12%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.