Introduction

Baked oatmeal cups are a delicious and portable breakfast option that can be customized with a variety of flavors. This recipe offers four tasty variations including chocolate chip, apple cinnamon, blueberry almond, and peanut butter banana. They’re easy to make, wholesome, and perfect for busy mornings.

Baked Oatmeal Cups with Four Delicious Variations Recipe - Recipe Image

Ingredients

3 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon (divided)
½ teaspoon sea salt
1 ½ cups milk (unsweetened vanilla almond milk recommended)
¼ cup maple syrup
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
Chocolate Chip Variation: 2 tablespoons peanut butter, 2 mashed bananas (about ½ cup), ¼ cup mini chocolate chips (divided)
Apple Cinnamon Variation: 2 tablespoons almond butter, ½ cup applesauce, ¼ cup diced apple (divided), ½ teaspoon additional cinnamon
Blueberry Almond Variation: 2 tablespoons almond butter, ½ cup applesauce, ¼ cup blueberries (divided), 2 tablespoons sliced almonds (divided)
Peanut Butter Banana Variation: 3 tablespoons peanut butter, 2 mashed bananas (about ½ cup), banana slices for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with silicone or paper liners. Lightly spray the liners with non-stick spray.
Step 2: In a large bowl, combine the rolled oats, baking powder, ½ teaspoon cinnamon, and salt.
Step 3: In a separate bowl, whisk together the milk, maple syrup, ground flaxseed, and vanilla extract. Let this mixture sit for about 5 minutes.
Step 4: Choose your variation and stir the appropriate wet ingredients into the milk mixture:
- Chocolate Chip: Add peanut butter, mashed bananas, and 1/8 cup mini chocolate chips.
- Apple Cinnamon: Add almond butter, applesauce, ¼ cup diced apples, and the extra ½ teaspoon cinnamon.
- Blueberry Almond: Add almond butter, applesauce, 2 tablespoons sliced almonds, and ¼ cup blueberries.
- Peanut Butter Banana: Add peanut butter and mashed bananas.
Step 5: Pour the wet ingredients into the dry oat mixture and stir until well combined.
Step 6: Scoop the mixture evenly into the prepared muffin tin liners. Top each cup with the reserved toppings for your chosen variation:
- Chocolate Chip: remaining mini chocolate chips
- Apple Cinnamon: remaining diced apples
- Blueberry Almond: remaining blueberries and sliced almonds
- Peanut Butter Banana: banana slices if using
Step 7: Bake for 30-35 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean.
Step 8: Allow the oatmeal cups to cool completely in the tin before transferring them to a container for storage.

Tips & Variations

Use ground flaxseed as an egg substitute or add an extra boost of nutrition; chia seeds can be swapped in if preferred.
Mix and match toppings to create your own flavor combinations or add chopped nuts for extra texture.
For a vegan option, ensure your chocolate chips and nut butters are dairy-free.
Try adding a pinch of nutmeg or ginger to the apple cinnamon variation for warmth and depth.

Storage

Store baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for about 30 seconds or until warmed through, adding a splash of milk if needed to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats have a different texture and longer cooking time, so they are not recommended for this baked oatmeal cup recipe. Rolled oats provide the best consistency and soak up the liquids appropriately.

Can I prepare these oatmeal cups ahead of time?

Yes! You can assemble the batter and store it in the refrigerator overnight, then bake fresh in the morning. Alternatively, bake the cups in advance and reheat as needed throughout the week.

Baked Oatmeal Cups with Four Delicious Variations Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

Delicious and nutritious baked oatmeal cups available in four delightful variations: Chocolate Chip, Apple Cinnamon, Blueberry Almond, and Peanut Butter Banana. These easy-to-make cups are perfect for a healthy breakfast or snack, packed with wholesome oats, natural sweeteners, and flavorful mix-ins. Baked to perfection, they offer a convenient grab-and-go option that can be refrigerated or frozen for later enjoyment.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 12 oatmeal cups 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Oatmeal Base

3 cups old fashioned rolled oats
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt

Wet Ingredients

1 ½ cups unsweetened vanilla almond milk
¼ cup maple syrup
2 Tablespoons ground flaxseed
1 teaspoon vanilla extract

Chocolate Chip Variation

2 Tablespoons peanut butter
2 mashed bananas (about ½ cup)
¼ cup mini chocolate chips (divided, dairy-free if needed)

Apple Cinnamon Variation

½ teaspoon additional cinnamon (for 1 teaspoon total)
2 Tablespoons almond butter
½ cup applesauce
¼ cup diced apple (divided)

Blueberry Almond Variation

2 Tablespoons almond butter
½ cup applesauce
2 Tablespoons sliced almonds (divided)
¼ cup blueberries (divided)

Peanut Butter Banana Variation

3 Tablespoons peanut butter
2 mashed bananas (about ½ cup)
banana slices for topping (optional)

Instructions

Oatmeal Base Preparation: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with silicone or paper liners, spraying them with non-stick spray. In a large bowl, combine the rolled oats, ½ teaspoon cinnamon, baking powder, and sea salt.
Mix Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, ground flaxseed, and vanilla extract. Let this mixture sit for about 5 minutes to thicken slightly before adding additional wet ingredients according to your chosen variation.
Prepare Chocolate Chip Mixture: Add peanut butter, mashed bananas, and 1/8 cup of mini chocolate chips to the wet mixture. Stir well.
Combine for Chocolate Chip Cups: Pour the chocolate chip wet mixture into the dry oatmeal base and stir until combined. Scoop evenly into the muffin tin liners. Top each cup with the remaining 1/8 cup of mini chocolate chips.
Bake Chocolate Chip Cups: Bake in the preheated oven for 30 to 35 minutes, or until the centers are set and a toothpick comes out clean. Cool completely before storing.
Prepare Apple Cinnamon Mixture: Add additional cinnamon (½ teaspoon), almond butter, applesauce, and 1/8 cup diced apples to the wet almond milk mixture and stir well.
Combine for Apple Cinnamon Cups: Pour wet ingredients into the dry oat mixture and mix thoroughly. Spoon into muffin liners and top with remaining diced apples.
Bake Apple Cinnamon Cups: Bake for 30-35 minutes until set and toothpick-clean. Cool before storing.
Prepare Blueberry Almond Mixture: Stir almond butter, applesauce, sliced almonds, and 1/8 cup blueberries into the wet mixture.
Combine for Blueberry Almond Cups: Mix wet and dry ingredients until combined. Fill muffin liners and top each with remaining blueberries and almonds.
Bake Blueberry Almond Cups: Bake 30-35 minutes until set. Allow to cool fully before storage.
Prepare Peanut Butter Banana Mixture: Add peanut butter and mashed bananas to the wet mixture and mix well.
Combine for Peanut Butter Banana Cups: Mix wet ingredients with dry oats, scoop into muffin liners, and top with banana slices if desired.
Bake Peanut Butter Banana Cups: Bake 30-35 minutes until centers are set. Cool completely before transferring to storage.
Storage: After cooling, transfer oatmeal cups to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

Use silicone or paper muffin liners to prevent sticking; spray liners with non-stick spray for easier removal.
Ground flaxseed acts as an egg substitute and adds nutrition; if unavailable, use chia seeds or a commercial egg replacer.
For dairy-free and vegan options, ensure mini chocolate chips are dairy-free and use plant-based milk.
Adjust sweetness by varying the amount of maple syrup or using ripe bananas.
These oatmeal cups can be eaten warm or cold and make a great portable breakfast or snack.

Keywords: baked oatmeal cups, healthy breakfast, oatmeal muffins, peanut butter banana, blueberry almond, apple cinnamon, chocolate chip oatmeal, vegan breakfast, gluten free oats