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Baked Oatmeal Cups with Four Delicious Variations Recipe

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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.

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

  1. 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.
  2. 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.
  3. Prepare Chocolate Chip Mixture: Add peanut butter, mashed bananas, and 1/8 cup of mini chocolate chips to the wet mixture. Stir well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake Apple Cinnamon Cups: Bake for 30-35 minutes until set and toothpick-clean. Cool before storing.
  9. Prepare Blueberry Almond Mixture: Stir almond butter, applesauce, sliced almonds, and 1/8 cup blueberries into the wet mixture.
  10. Combine for Blueberry Almond Cups: Mix wet and dry ingredients until combined. Fill muffin liners and top each with remaining blueberries and almonds.
  11. Bake Blueberry Almond Cups: Bake 30-35 minutes until set. Allow to cool fully before storage.
  12. Prepare Peanut Butter Banana Mixture: Add peanut butter and mashed bananas to the wet mixture and mix well.
  13. Combine for Peanut Butter Banana Cups: Mix wet ingredients with dry oats, scoop into muffin liners, and top with banana slices if desired.
  14. Bake Peanut Butter Banana Cups: Bake 30-35 minutes until centers are set. Cool completely before transferring to storage.
  15. 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

Find it online: https://cookedbycleo.com/baked-oatmeal-cups-with-four-delicious-variations-recipe/