Home Breakfast Baked Oatmeal Cups

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.

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Updated March 2021

Healthy Baked Oatmeal Recipes

Are you ever in too much of a hurry in the morning to cook up a healthy breakfast? Well, not anymore! These baked oatmeal cups are the perfect solution. You can make them in advance or whip them up in no time on busy mornings.

From carrot cake to cinnamon apple, there are more than 10 yummy flavors to try! Once you learn how to make one variation, you can make them all – the recipe is pretty much the same across the board. So the question is, which flavor will be your favorite?

What Are Oatmeal Cups?

Oatmeal cups are basically just baked oatmeal that’s shaped into portable, single-sized servings. Instead of spreading the batter into a casserole dish, you’re going to divide it into a muffin tin instead. The result is a batch of healthy grab-and-go breakfast muffins for the whole family!

Is This a Healthy Make Ahead Breakfast?

Made with old-fashioned oats and unsweetened almond milk, these oatmeal cookie cups are a highly nutritious breakfast option. They’re dairy-free, vegan, gluten-free and refined sugar-free, and some of the variations cater to additional dietary restrictions. Each version is flavored with healthy ingredients like nuts, fruits and vegetables!

As for the make-ahead aspect, these oatmeal cups are a great choice. They can be prepared as early as 3 months in advance! If you’re looking for ways to level up your meal prep game, you need these breakfast muffins in your life.

Can I Freeze These?

Yes! These freezer-friendly oatmeal breakfast cookies are perfect for meal prepping. Once cooled, wrap each cup in plastic wrap and place them all in a freezer-safe bag or container. Enjoy them within 3 months, making sure to thaw them overnight in the fridge before you plan to eat them. Feel free to thaw and reheat one or two at a time, as needed.

More Healthy Breakfast Ideas

Need more healthy and delicious oatmeal recipes? Check out the following recipes!

  • Easy Oatmeal Bowls – 6 Ways
  • Instant Pot Steel Cut Oats
  • How to Make Steel Cut Oats
  • Blueberry Baked Oatmeal with Lemon and Coconut
  • Energy Bites – 12 Ways
  • Overnight Oats Recipes – 9 Ways
  • Healthy Homemade Granola Bars – 12 Ways

More healthy breakfast recipes:

  • Breakfast Egg Muffins – 9 Ways

5 from 9 votes
Print

Baked Oatmeal Cups – 10 Ways!
Prep Time
7 mins

Cook Time
20 mins

Total Time
22 mins

 

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
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
  • 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

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.

  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.

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.

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.
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 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.
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
  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.
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.

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 8×8 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.

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