Making these delicious baked oatmeal cups (which are essentially portable oatmeal muffins!) is incredibly simple, relying on common pantry staples. Here’s a detailed look at what you’ll need, along with easy substitutions to suit your dietary needs or preferences:

• Old-fashioned rolled oats: These are the star of our show! Rolled oats are crucial for achieving the perfect chewy yet tender texture in your baked oatmeal cups. Avoid quick oats, as they tend to absorb liquid too rapidly and can result in a mushy texture. Steel-cut oats, while healthy, require significantly more liquid and a longer cooking time, making them unsuitable for this recipe.
• Baking powder: A small amount of baking powder provides a gentle lift, preventing the oatmeal cups from becoming overly dense and ensuring a lighter, more muffin-like crumb.
• Light brown sugar: This adds a touch of caramel-like sweetness and helps to keep the oatmeal cups moist. You can easily adjust the quantity based on your preference or substitute it entirely with natural sweeteners like maple syrup or honey for a slightly different flavor profile.
• Mashed banana: Overripe bananas are key here! Their natural sweetness reduces the need for added sugar, while their moisture content contributes to the soft texture. If you’re not a banana fan, or simply want to try a different flavor, an equal amount of unsweetened applesauce, pumpkin purée, or any other fruit purée works wonderfully as a substitute, offering a similar moisture and sweetness.
• Milk: The beauty of this recipe is its flexibility with milk types. Feel free to use any kind of milk you have on hand – dairy options like 2%, whole, or skim milk all work, as do non-dairy alternatives such as almond milk, oat milk, soy milk, or cashew milk. The choice won’t significantly impact the final texture or flavor.
• Eggs: Eggs act as a vital binder, helping to hold the oatmeal cups together and adding a boost of protein. For an egg-free or vegan version, two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to sit for 5 minutes) can be successfully used as a substitute.
• Melted butter: Just two tablespoons of melted butter impart a rich flavor and contribute to a tender texture. For a dairy-free alternative, melted coconut oil or a neutral-flavored oil like avocado or vegetable oil can be used interchangeably without compromising the results.
• Cinnamon + vanilla extract: These warm spices are non-negotiable flavor boosters! Ground cinnamon adds a cozy aroma and taste, while vanilla extract deepens the overall sweetness and complexity of the oatmeal cups. Don’t skip them!
• Mix-ins: This is where you can truly make these baked oatmeal cups your own! After preparing the base batter, I often divide it into different sections of the muffin pan and stir in a variety of add-ins. Popular choices include fresh or frozen blueberries, finely chopped apples, mini chocolate chips, raisins, dried cranberries, chopped nuts (pecans, walnuts, almonds), or even toasted coconut flakes. Experiment with your favorites to create endless flavor combinations!

See the recipe card below for full information on ingredients and quantities.

Transforming your favorite bowl of oatmeal into a convenient, handheld breakfast has never been easier! This simple recipe offers endless customization possibilities, ensuring a delightful start to any day. Just follow these straightforward steps:

1. Prep your muffin tin. Begin by preheating your oven to 350°F (175°C). Then, generously grease a standard 12-cup muffin tin with cooking spray or butter. This crucial step ensures your baked oatmeal cups release easily without sticking.
2. Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and light brown sugar. Stir them thoroughly with a whisk or spoon until all ingredients are evenly distributed. This ensures consistent flavor throughout your oatmeal cups.
3. Whisk the wet ingredients. In a separate, smaller bowl, whisk together the mashed banana (ensure your bananas are nice and ripe for optimal sweetness and moisture), milk, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined.
4. Combine wet and dry. Pour the wet ingredients into the large bowl containing the dry ingredients. Stir gently with a spatula or spoon, mixing just until everything is combined. It’s important not to overmix, as this can lead to a tougher texture. The mixture will be loose and scoopable, resembling a thick oatmeal consistency rather than a traditional thick cake batter.
5. Add mix-ins and fill your muffin pan. Now is the fun part! If you want to create different flavors within one batch, you can divide the batter before adding your mix-ins. Gently fold in any desired additions such as berries, chocolate chips, or nuts into the batter. Then, spoon the oatmeal mixture evenly into each prepared muffin cup, filling them almost to the top.
6. Bake for 25 to 30 minutes, or until the tops of the oatmeal cups are golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. They should feel set and firm to the touch.
7. Cool slightly and serve. Once baked, remove the muffin tin from the oven and allow the oatmeal cups to cool in the pan for about 5 minutes. This helps them firm up and prevents them from breaking apart. After 5 minutes, carefully transfer them to a wire rack to cool completely. While delicious warm, they hold their shape best when fully cooled. I love topping mine with fresh fruit like raspberries and blueberries, a drizzle of maple syrup, or a dollop of yogurt for an extra treat. Enjoy your wholesome, homemade breakfast!

Flavor Variations

The beauty of these baked oatmeal cups lies in their incredible versatility! With just one base batter, you can create an endless array of flavors to suit every taste bud. I often divide the plain oatmeal batter into smaller portions and stir different mix-ins into each, ensuring everyone gets their favorite combination. Here are a few of our most beloved baked oatmeal variations to inspire your culinary creativity:

• Banana Chocolate Chip: This classic combination is always a hit, especially with kids! Simply stir in a handful of mini chocolate chips into the banana-infused base for a sweet, comforting treat. Dark chocolate chips also work for a richer flavor.
• Blueberry Almond: For a burst of fruity freshness and a delightful crunch, add fresh or frozen blueberries (no need to thaw!) along with a generous handful of sliced almonds. The almonds toast slightly during baking, enhancing their nutty flavor.
• Apple Cinnamon: Embrace the flavors of autumn by stirring in finely chopped apples – Granny Smith for a tart contrast or Fuji for added sweetness – and a sprinkle of extra cinnamon. For an even more indulgent twist, add chopped walnuts or pecans.
• Peanut Butter Banana: After baking, swirl a spoonful of creamy or crunchy peanut butter (or your favorite nut butter) on top of the warm oatmeal cup. For an extra touch, top with fresh banana slices before serving. You can also mix a small amount of peanut butter directly into the batter for a more integrated flavor.
• Pumpkin Spice: Perfect for cooler months! Swap the mashed banana for an equal amount of pumpkin purée (not pumpkin pie filling) and replace the ground cinnamon with 1 to 1.5 teaspoons of pumpkin pie spice for a fragrant, warming flavor.

Storage & Freezing Instructions

One of the best features of these baked oatmeal cups is how well they store, making them ideal for meal prep!

Once completely cooled to room temperature, store the oatmeal cups in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days, ready for a quick grab-and-go breakfast or snack.

Not planning to enjoy them all within a few days? No problem! Baked oatmeal freezes like a dream! To freeze, ensure the muffins have cooled completely. Then, wrap each individual oatmeal cup tightly in plastic wrap. Once wrapped, place them in a single layer in a freezer-safe, sealable plastic bag or an airtight container. They will keep beautifully in the freezer for up to 3 months.

When you’re ready to enjoy a healthy, hearty, and fiber-packed breakfast, simply remove an oatmeal cup from the freezer. Unwrap it from the plastic, and microwave for about 1 minute, or until warmed through. For a slightly crisper exterior, you can also reheat them in a toaster oven at 300°F (150°C) for 8-10 minutes. A wholesome breakfast is now only 60 seconds away!

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