Baked Oatmeal Cups are a portable form of traditional baked oatmeal. Easily made in one bowl, they are healthy and also made using nutritious ingredients. Store them in the freezer for a wholesome grab-and-go breakfast!

What are baked oatmeal cups? They are compact, portable version of the warm breakfast casserole called baked oatmeal. Mildly sweet with soft, cake-like texture, they are made using wholesome, nutritious ingredients.
They're essentially nutritious muffins with all the elements of your morning bowl of oatmeal. Prefer regular oatmeal? Try our carrot oatmeal or instant pot oatmeal or check out other oats recipes that aren't oatmeal, if your not a fan of oatmeal.
It's fantastic for meal prep at the start of the week, ready to refrigerate for quick breakfasts, snacks any time, or after-school snacks for kids, like the French toast muffins. Simply warm them up in the microwave for a few seconds when needed. Plus, they freeze and thaw beautifully!
Jump to:
Why you'll love it?
- Made using healthy ingredients
- Grab-and-go breakfast like the pancake muffins
- Perfect kid-friendly breakfast before school
- One bowl recipe
- Mildly sweet
- Soft cake-like texture
Ingredients
- Oats -This baked oatmeal cups recipe is perfect using old fashioned variety like in oatmeal waffles, since they have a hearty texture when baked. Quick-cooking oats can be used with some compromise in texture.
- Banana - As with all banana recipes, opt for a ripe banana to enhance natural sweetness.
- Egg - Adding structure, protein, and helps in binding everything together during baking.
- Almond butter - Use creamy almond butter or peanut butter, as in all almond butter recipes.
- Brown sugar - I prefer to use golden brown sugar for subtle molasses flavor.
- Coconut oil - Adds healthy fats and nutrition as in date bars or other coconut oil recipes.
- Milk - Milk contributes to softening the oats and lending a moist texture.
Substititions & Variations
- Dairy-free: Opt for almond or oat milk.
- Gluten-free: Use gluten-free oats
- No banana: Use natural, unsweetened apple sauce instead of mashed bananas.
- Double chocolate: Stir in 2 tablespoons of cocoa powder and chocolate chips into the batter.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Want To Save This Recipe?
Tip: When dividing the batter among the muffin cups, ensure each cup contains both liquid and oats.
Step 7: Divide the batter in a well-greased muffin pan. Top with any desired toppings and bake at 350 degrees.
Topping ideas
- Chocolate chips
- Pumpkin seeds
- Sliced or slivered almonds
- Chopped toasted pecans or walnuts
- Sliced bananas
- Chopped berries
How to store?
- Refrigerator - Bake and let cool the baked oatmeal cups completely and store in the refrigerator for a week for a sweet breakfast treat, like the peanut butter toast. Reheat in the microwave for 20 to 30 seconds, bake in a 350°F oven for 5-6 minutes or in a preheated 370°F air fryer for 3 to 4 minutes.
- Freezer - Store the baked oatmeal cups in a freezer-safe zipper bag for up to 2 months. When ready to enjoy, simply take out as many as you need and let them thaw at room temperature for about 30 minutes. Alternatively, follow the reheating instructions provided earlier, adding an extra minute for thorough warming.
Helpful tips
- The batter will be liquidy -When dividing the batter among the muffin cups, ensure each cup contains both liquid and oats.
- Skip paper liners - The baked oatmeal cups tend to stick to the liners regardless, so I suggest omitting them. Instead, generously grease the muffin pan with cooking spray.
- Do not make batter ahead of time - Avoid preparing the batter ahead of time, as the oats will absorb the liquid. Whisk everything together just before baking for optimal results.
More breakfast recieps using banana
Baked Oatmeal Cups
Equipment
Ingredients
- 2 medium ripe bananas
- 2 large eggs
- ½ cup golden brown sugar not packed
- ½ cup almond butter or peanut butter
- ¼ cup melted coconut oil not hot
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk
- 3 cups old fashioned oats
Toppings (optional)
- Semi-sweet chocolate chips
- Sliced almonds
- Pumpkin seeds
Instructions
- Pre heat oven to 350°F and spray a standard 12-cup muffin pan with non-stick cooking spray, making sure to grease really well and set aside.Paper liners? They tend to stick to the liners regardless, so I suggest omitting them. Instead, generously grease the muffin pan with cooking spray.
- Place peeled bananas in a large bowl and mash until smooth.
- Add eggs, almond butter, brown sugar and melted coconut oil. Whisk until very smooth.
- Add milk, baking powder, cinnamon and salt. Whisk until very smooth. Stir in oats.
- Evenly divide the batter into the prepared muffin pan, ensuring each cup contains both liquid and oats. Top with any desired toppings.
- Bake for 24 to 26 minutes, or until the top is deep golden in color. Transfer pan to a wire rack and cool completely.
- To release, carefully loosen the edges with a small knife and gently loosen from the pan. While these oatmeal cups effortlessly detach from the pan, they are delightfully tender and require a gentle touch!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Leave a Reply