Healthy Baked Oatmeal Breakfast Cups – 6 Ways

Short description

Healthy Baked Oatmeal Breakfast Cups are an easy, customizable, and nutritious meal prep option perfect for busy mornings. With flavor variations like Blueberry Almond, Lemon Poppyseed, and Chocolate Peanut Butter, these soft and hearty oatmeal cups offer endless possibilities for a wholesome, grab-and-go breakfast or snack.

Why You’ll Love This Recipe

These oatmeal cups are packed with fiber, naturally sweetened, and made with plant-based ingredients, making them a nourishing choice to start your day. They are simple to prepare, freeze well, and can be adapted to suit a variety of flavor preferences. Whether you prefer fruity, nutty, or chocolatey breakfasts, this recipe has a flavor to match every craving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Base Ingredients:

• 3 cups old-fashioned oats
• 2 cups plant-based milk (almond or oat milk recommended)
• 1/3 cup pure maple syrup
• 1/4 cup coconut sugar
• 1 tablespoon ground flax seed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Custom Flavor Variations:

1. Blueberry Almond:
   • 1/2 cup fresh blueberries
   • 1/4 cup chopped almonds
2. Lemon Poppyseed:
   • Zest of 1 lemon
   • 1 tablespoon poppy seeds
3. Sweet Potato Carrot:
   • 1/2 cup mashed sweet potato
   • 1/4 cup grated carrot
4. Orange Cranberry:
   • Zest of 1 orange
   • 1/3 cup dried cranberries
5. Banana Walnut:
   • 1/2 cup mashed banana
   • 1/4 cup chopped walnuts
6. Chocolate Peanut Butter:
   • 2 tablespoons cocoa powder
   • 1/4 cup peanut butter chips

Directions

Prepare Wet Ingredients

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners. In a large mixing bowl, whisk together almond milk, maple syrup, coconut sugar, ground flax seed, and vanilla extract. Let the mixture sit for 5 minutes to thicken slightly.

Mix Dry Ingredients

Add the oats, cinnamon, baking powder, and salt to the wet mixture. Stir until combined. Let the mixture sit for 10-15 minutes to thicken.

Incorporate Flavors

Stir in the additional ingredients based on your chosen flavor variation.

Fill and Bake

Use a 1/4 cup measure to scoop the mixture into the prepared muffin tin, filling each cup evenly. Bake for 20-30 minutes or until the tops are firm and golden.

Cool and Store

Let the oatmeal cups cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 oatmeal cups.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 120 kcal per cup

Variations

• Berry medley: Use a mix of fresh berries such as strawberries, blueberries, and raspberries.
• Nut-free version: Replace nuts with seeds like pumpkin or sunflower seeds.
• Extra protein: Stir in a scoop of plant-based protein powder to the base mixture.
• Chocolate lover’s version: Add extra cocoa powder and chocolate chips to any base.
• Spiced flavor: Add a pinch of nutmeg or cardamom for additional warmth.

Storage/Reheating

Store the baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each cup individually and store in a freezer-safe bag for up to 6 months. Reheat oatmeal cups in the microwave for about 30 seconds or warm in a preheated oven at 300°F (150°C) until heated through.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly softer and less hearty.

Are these oatmeal cups gluten-free?

If you use certified gluten-free oats, the recipe will be gluten-free.

Can I use dairy milk instead of plant-based milk?

Absolutely, dairy milk can be substituted in the same quantity.

Can I prepare the batter the night before?

Yes, you can prepare the mixture and refrigerate it overnight, then bake in the morning.

How do I prevent the oatmeal cups from sticking?

Use silicone liners or grease the muffin tin thoroughly.

Can I make these oatmeal cups without added sugar?

You can reduce or omit the maple syrup and coconut sugar if you prefer a less sweet version.

What fruits work best for the oatmeal cups?

Fresh berries, diced apples, bananas, and dried fruits like cranberries and raisins all work well.

Can I add yogurt to the base?

Yes, you can replace part of the plant-based milk with plain yogurt for extra creaminess.

How long do the oatmeal cups last in the freezer?

They can be stored frozen for up to 6 months.

Can I reheat oatmeal cups directly from frozen?

Yes, microwave on medium power for about 1 minute or until warmed through.

Conclusion

Healthy Baked Oatmeal Breakfast Cups are the ultimate solution for a nutritious, satisfying, and customizable breakfast or snack. With six delicious variations and simple ingredients, they are perfect for meal prep and ensuring you always have a healthy option ready to grab and go.

Healthy Baked Oatmeal Breakfast Cups – 6 Ways

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• Author: Olivia
• Total Time: 1 hour
• Yield: 12 oatmeal cups
• Diet: Vegetarian

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Description

Healthy Baked Oatmeal Breakfast Cups are easy, customizable, and perfect for meal prep! Made with wholesome oats and plant-based milk, these grab-and-go baked oatmeal cups come in delicious flavors like blueberry almond, lemon poppyseed, and chocolate peanut butter. A perfect vegan, gluten-free breakfast for busy mornings!

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Ingredients

Base Ingredients:

• 3 cups old-fashioned oats

• 2 cups plant-based milk (almond or oat milk recommended)

• 1/3 cup pure maple syrup

• 1/4 cup coconut sugar

• 1 tbsp ground flax seed

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1 tsp baking powder

• 1/4 tsp salt

Custom Flavor Variations:

 

1. Blueberry Almond:

   • 1/2 cup fresh blueberries

   • 1/4 cup chopped almonds

2. Lemon Poppyseed:

   • Zest of 1 lemon

   • 1 tbsp poppy seeds

3. Sweet Potato Carrot:

   • 1/2 cup mashed sweet potato

   • 1/4 cup grated carrot

4. Orange Cranberry:

   • Zest of 1 orange

   • 1/3 cup dried cranberries

5. Banana Walnut:

   • 1/2 cup mashed banana

   • 1/4 cup chopped walnuts

6. Chocolate Peanut Butter:

   • 2 tbsp cocoa powder

   • 1/4 cup peanut butter chips

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Instructions

• Prepare Wet Ingredients:
  Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners. In a large bowl, whisk together almond milk, maple syrup, coconut sugar, flax seed, and vanilla extract. Let sit for 5 minutes to thicken slightly.

• Mix Dry Ingredients:
  Add oats, cinnamon, baking powder, and salt to the wet mixture. Stir until well combined. Let the mixture sit for 10–15 minutes to thicken.

• Incorporate Flavors:
  Stir in your chosen flavor variation ingredients.

• Fill and Bake:
  Use a 1/4 cup measuring cup to evenly scoop the batter into the prepared muffin tin. Bake for 20–30 minutes, until the tops are set and lightly golden.

 

• Cool and Store:
  Let the oatmeal cups cool in the muffin tin for 10 minutes before transferring to a wire rack. Store in the refrigerator for up to 5 days or freeze for up to 6 months.

Notes

• Mix and match flavors to make a variety batch in one baking session.

• Add a drizzle of nut butter or a sprinkle of seeds before baking for extra nutrition.

 

• Perfect for gluten-free diets if certified gluten-free oats are used.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snack, Meal Prep
• Method: Baking
• Cuisine: American