• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kitchen at Hoskins
  • Halloween
  • Recipes
  • About
menu icon
go to homepage
  • Mother's Day Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Mother's Day Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Baked Oatmeal Cups

    Published: Jun 4, 2024 · Modified: Mar 6, 2025 by Maria Doss · This post may contain affiliate links · Leave a Comment

    PINTEREST IMAGE.

    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!

    Jump to Recipe
    two hands holding two halves of a oatmeal cup.

    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?
    • Ingredients
    • Substititions & Variations
    • How to make?
    • Topping ideas
    • How to store?
    • Helpful tips
    • More breakfast recieps using banana
    • Baked Oatmeal Cups

    Why you'll love it?

    1. Made using healthy ingredients
    2. Grab-and-go breakfast like the pancake muffins
    3. Perfect kid-friendly breakfast before school
    4. One bowl recipe
    5. Mildly sweet
    6. Soft cake-like texture

    Ingredients

    1. 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.
    2. Banana - As with all banana recipes, opt for a ripe banana to enhance natural sweetness.
    3. Egg - Adding structure, protein, and helps in binding everything together during baking.
    4. Almond butter - Use creamy almond butter or peanut butter, as in all almond butter recipes.
    5. Brown sugar - I prefer to use golden brown sugar for subtle molasses flavor.
    6. Coconut oil - Adds healthy fats and nutrition as in date bars or other coconut oil recipes.
    7. 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.

    a hand mashing two bananas using a potato masher.
    Step 1: Mash 2 ripe bananas.
    a hand pouring coconut oil into a large glass bowl.
    Step 2: Add brown sugar, eggs, almond butter and coconut oil.

    a hand pouring white milk into a large glass bowl.
    Step 3: Whisk and then pour in milk.
    a hand whisking brown liquid in a large glass bowl.
    Step 4: Whisk well.

    Want To Save This Recipe?

    Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!

    rolled oats along with brown liquid in a large glass bowl.
    Step 5: Add oats, baking powder and salt.
    baked oatmeal muffin batter in a large glass bowl.
    Step 6: Mix until well combined.

    Tip: When dividing the batter among the muffin cups, ensure each cup contains both liquid and oats.

    one 6 cup metal muffin pan filled with baked oatmeal batter.

    Step 7: Divide the batter in a well-greased muffin pan. Top with any desired toppings and bake at 350 degrees.

    Topping ideas

    1. Chocolate chips
    2. Pumpkin seeds
    3. Sliced or slivered almonds
    4. Chopped toasted pecans or walnuts
    5. Sliced bananas
    6. Chopped berries
    6 baked oatmeal muffins in a metal muffin pan.

    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. 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.

    5 oatmeal cup muffins piled high on a plate.

    More breakfast recieps using banana

    • 3 banana pancakes topped with sliced bananas in a white bowl.
      Almond Flour Banana Pancakes
    • one tall glass with brown smoothie and a stainless steel straw.
      Date Smoothie
    • almond flour banana muffins
      Almond Flour Banana Muffins
    • one rectangular slice of banana bread placed on a wire rack.
      Eggless Banana Bread
    5 oatmeal cup muffins piled high on a plate.

    Baked Oatmeal Cups

    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!
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 cups
    Calories: 201kcal
    Author: Maria Doss

    Equipment

    • Muffin pan

    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
    Prevent your screen from going dark

    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

    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.
     

    Nutrition

    Serving: 1cup | Calories: 201kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 268mg | Fiber: 4g | Sugar: 11g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 2mg

    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?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    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.

    « Beet Curry
    Sauteed asparagus and Mushrooms »
    • Facebook
    • Flipboard

    Reader Interactions

    5 from 6 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

    Read more ->

    Mothers Day Recipes

    • 12 mini banana muffins in a metal muffin pan.
      Mini Banana Muffins
    • 5 almond flour lemon cookies in a white fluted plate.
      Almond Flour Lemon Cookies
    • Make Mom Melt with These Irresistible Chocolate Recipes!
    • 23 Ways to Wow Mom at Brunch (Without Breaking a Sweat)

    New Recipes

    • black plate with 3 waffles with a slab of butter and syrup.
      Easy Blender Apple Waffles
    • white buttered noodles in a round white plate along with a black fork.
      Garlic butter Ramen Noodles
    • cooked garlic fried rice in two blue bowls along with a black spoon.
      Garlic Fried Rice
    • breakfast cookies placed on a wire rack.
      Breakfast Cookies
    • green sauce in a black bowl along with a black spoon.
      Cilantro Lime Sauce
    • grey bowl with brown date balls.
      Date Balls

    Footer

    Copyright © 2024 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    197 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.