Baked Oatmeal Cups (Print Version)

Portable oatmeal cups with warm spices and mix-ins, perfect for an easy breakfast or snack anytime.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins (up to 1 cup total)

11 - Fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, almonds)
14 - Raisins or dried cranberries

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - Combine oats, brown sugar, baking powder, cinnamon, and salt in a large bowl and whisk together.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted oil or butter, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and stir until fully combined.
05 - Fold in desired optional mix-ins up to one cup total.
06 - Divide batter evenly among prepared muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes until tops are golden and set.
08 - Allow cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're basically a secret cheat code for meal prep—bake once on Sunday and eat well all week without thinking.
  • Each cup is endlessly customizable, so you can match them to whatever's in your pantry or your mood that morning.
  • They actually taste indulgent and comforting, not like you're forcing down "healthy" food.
02 -
  • The cooling step is not optional—I learned this the hard way by trying to stack warm cups and ending up with a disaster that taught me patience.
  • If your cups sink in the middle after baking, your wet-to-dry ratio was slightly off; next time add an extra tablespoon of applesauce or reduce the milk by a few tablespoons.
03 -
  • Fill all twelve cups to nearly the top—they'll rise slightly but stay tender, and underfilled cups tend to bake unevenly.
  • If you're meal-prepping for the whole week, double the batch and freeze half so you've always got backup for mornings when even five minutes of prep feels like too much.
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