By: Brittany Mullins
Start your day with these easy, healthy baked oatmeal cups! With four flavorful options to choose from, breakfast will never be boring. They’re vegan, gluten-free, and perfect for meal prep—store in the fridge or freezer for a quick, grab-and-go breakfast.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12
Ingredients
Base Ingredients
- 3 cups old-fashioned rolled oats
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ cups milk (unsweetened vanilla almond milk works great)
- ¼ cup maple syrup
- 2 tablespoons ground flaxseed (substitutions below)
- 1 teaspoon vanilla extract
Flavor Add-Ins
Chocolate Chip
- 2 tablespoons peanut butter
- 2 mashed bananas (about ½ cup)
- ¼ cup mini chocolate chips, divided
Apple Cinnamon
- ½ teaspoon additional cinnamon (1 teaspoon total)
- 2 tablespoons almond butter
- ½ cup applesauce
- ¼ cup diced apple, divided
Blueberry Almond
- 2 tablespoons almond butter
- ½ cup applesauce
- ¼ cup blueberries, divided
- 2 tablespoons sliced almonds, divided
Peanut Butter Banana
- 3 tablespoons peanut butter
- 2 mashed bananas (about ½ cup)
- Optional: banana slices for topping
Instructions
Prepare the Oatmeal Base
- Preheat your oven to 350°F. Line a 12-cup muffin tin with silicone or paper liners, and spray with non-stick spray.
- In a large bowl, mix oats, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together almond milk, maple syrup, flaxseed, and vanilla. Let it sit for 5 minutes to thicken slightly.
Make the Flavor Variations
- Chocolate Chip: Add peanut butter, mashed bananas, and half the chocolate chips to the wet mixture. Combine with the dry ingredients and divide evenly into the muffin tin. Top each cup with remaining chocolate chips.
- Apple Cinnamon: Mix almond butter, applesauce, and half the diced apple into the wet mixture. Combine with the dry ingredients and divide into the tin. Top with the remaining diced apples.
- Blueberry Almond: Stir almond butter, applesauce, half the blueberries, and half the almonds into the wet mixture. Combine with dry ingredients, then divide. Top with remaining blueberries and almonds.
- Peanut Butter Banana: Add peanut butter and mashed bananas to the wet mixture. Combine with the dry ingredients, divide into the tin, and top with banana slices if desired.
- Bake for 30-35 minutes, or until the centers are set and a toothpick comes out clean. Cool completely before storing.
Storage & Reheating
- Store: Keep in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
- Reheat: Microwave a thawed cup for 30-60 seconds. For frozen cups, heat in 30-second increments until warm. You can also reheat in a toaster oven at 250-300°F for 5-6 minutes.
Notes
- Flaxseed Substitutions: Use 2 tablespoons of chia seeds, 2 eggs, or ⅓ cup egg whites.
- Sweetener Swap: Replace maple syrup with honey if preferred.
Nutrition (Per Serving)
- Calories: 139
- Carbs: 23g
- Protein: 4g
- Fat: 4g
- Fiber: 4g
- Sugar: 6g
Prep these oatmeal cups today and enjoy a nutritious, flavorful breakfast all week long! 🥣