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Baked Oatmeal Cups (with Almond Butter)

Healthy Baked Oatmeal Cups are a grab and go version of the baked oatmeal recipe. Made with wholesome ingredients, these are mildly sweet and freezer friendly.

We love using oats in everyday recipes. Some of our favorite recipes include Apple Waffles, Almond Butter Overnight Oats, Eggless Oatmeal Cookies or Apple Crisp.

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healthy baked oatmeal cups topped with fresh berries and seeds

Baked Oatmeal Cups

We are huge fans of oats. We try to incorporate this healthy grain into our breakfast routine as much as possible. Breakfast is the most important meal of the day, but is often overlooked by many due to hectic schedules.

Overnight oats, instant pot oatmeal, Oatmeal in air fryer or rolled oats cake in microwave are some of our favorites. Today, we are baking in the oven using a muffin or cupcake pan using this delicious healthy baked oatmeal recipe.

WHAT ARE BAKED OATMEAL CUPS?

They are a healthier muffin with all the elements of your morning bowl. It is basically baked oatmeal that’s baked into portable, individual serving cups, instead of a casserole dish.

It is great to be meal prepped in the beginning of the week, then refrigerate for quick breakfast, snack anytime or after school. Reheat in the microwave for a few seconds to warm them up. They freeze and thaw beautifully, too!

WHY YOU’LL LOVE THIS RECIPE?

  1. Healthy ingredients: Made using rolled oats, almond butter, coconut oil, egg, banana and milk, these are hearty, filling and nutritious.
  2. Grab-and-Go: You can make one batch and keep them in your fridge for a week or freezer for up to 2 months.
  3. Pre-portioned: Built in portion control.
  4. Perfect for kids: These are the perfect size for them to eat on the go before heading out to school or as a snack in their lunch box.

WHAT KIND OF OATS TO USE?

This recipe is perfect using old fashioned variety, since they have a hearty texture when baked. Other kinds like quick cooking might be used with some compromise in texture. We do not recommend steel cut, because they take much longer to cook and absorb liquid differently. Use gluten free oats for a gluten free option.

HOW LONG DO THEY LAST IN THE FRIDGE?

They will keep well for up to a week in an air-tight container in the fridge. But, we like to keep a few refrigerated and freeze remaining since they could be stored for a much longer time.

CAN YOU FREEZE?

ABSOLUTELY! We like to store them gallon size zip lock bags in the freezer for up to 2 months. We like to take as many as you need and putting them in the fridge to thaw the night before.

HOW TO REHEAT?

Microwave is the go-to option for a quick bite. Keep one or two in a microwave safe plate and cook for 30 to 60 seconds or until warmed through. To reheat from frozen, just wrap the frozen cup in a paper towel and heat in 30 second increments for 1 to 2 minutes, until warmed through.

INGREDIENTS

  1. Oats – This recipe works with old fashioned or rolled variety and not other kinds like steel cut or quick cooking.
  2. Banana – Select a ripe fruit which helps in adding natural sweetness.
  3. Egg – For structure and added protein.
  4. Almond butter – Creamy, smooth almond butter or use peanut butter.
  5. Brown sugar – Golden brown sugar for sweetness.
  6. Coconut oil – Melted liquid coconut oil (not hot). Use butter instead.
  7. Milk – Milk helps in softening the oats and gives the moist texture. Use almond or oat milk for a plant based option.
A muffin pan with baked oat cups garnished with fresh berries

PRO TIPS FOR SUCCESS

  • The batter will be liquidy – When you divide the batter between the muffin cups, make sure you have both liquid AND oats in each. Spoon batter all the way to the top of each of 12 cups.
  • Skip paper liners – The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  • Do not make batter ahead of time- The grain will soak up all the liquid! Whisk it all together, then bake right away.
  • Almond or Peanut butter – Creamy almond butter or peanut butter may be used (I recommend staying away from sun butter, since it makes the bites green when baked).
  • Brown sugar – Golden or light brown sugar is recommended.
  • Sliced Almonds – Sliced almonds or chopped walnuts will be great here. More details on toppings are listed below.

Toppings / Mix-ins

Customize with any of the following to make them your own.

  • Nuts like sliced almonds, walnuts or toasted chopped pecans
  • Shredded coconut
  • Dried fruits like raisins, dried cranberries or chopped dried apple.
  • Semi sweet chocolate chips
  • Seeds like flax or hemp seeds.
  • Other flavorings like vanilla or almond extract

HOW TO MAKE?

Whisk mashed banana, melted coconut oil, almond butter, brown sugar and eggs in large bowl, until smooth and creamy. Whisk in milk and then stir in all dry ingredients, until well combined.

Divide batter into a well greased muffin pan, top with your favorite toppings and bake until deep golden. Cool completely on a wire rack.

HOW TO STORE?

Bake and let cool completely and store in the refrigerator for a week for an easy breakfast idea. Reheat in the microwave (20-30 seconds) or bake in a 350°F oven for 5-6 minutes.

CAN YOU FREEZE?

Freeze them zip lock bags for up to 2 months. We like to take as many as you need and putting them in the fridge to thaw the night before.

More almond butter recipes: Chocolate Almond Butter Overnight Oats, Almond Butter Pancakes, Almond Butter Bars, Almond Butter Cups, Date and Almond Candy and Date Smoothie.

A muffin pan with freshly baked banana oatmeal cups
A cross section of baked oatmeal cups along with more oatmeal cups on a wooden stand

More Breakfast Ideas using Oats:

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Baked Oatmeal Cups (with Almond Butter)

Baked Oatmeal Cups (with Almond Butter)

Yield: 12 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Healthy Baked Oatmeal Cups are a grab and go version of the baked oatmeal recipe. Made with wholesome ingredients, these are mildly sweet and freezer friendly.

Instructions

    1. Pre heat oven to 350°F and spray a standard 12-cup muffin pan with non-stick cooking spray (make sure to grease really well) and set aside (The oatmeal cups stick to the paper liners a bit regardless, so I recommend skipping them).

    2. Add all dry ingredients into a medium bowl, stir well and set aside.

    3. Add all wet ingredients (except milk) into another larger bowl and whisk until smooth. Add milk and whisk well, until well combined.

    4. Stir in all dry ingredients and mix well, until thoroughly combined.

    5. Evenly divide batter into the prepared muffin pan (the batter will be liquidy - when you divide the batter between the muffin cups, make sure you have both liquid AND oats in each) and sprinkle any toppings that you desire.

    6. Bake for 24 to 26 minutes, or until the top is deep golden in color.

    7. Transfer pan to a wire rack and cool completely.

    8. To remove - Loosen the sides with a small knife and GENTLY remove from the pan. These oatmeal cups DO NOT STICK TO THE PAN AND COME OUT EASILY, however they are very soft and need some TLC!

    Notes

    Make it Gluten-Free - Use gluten free oats

    Make ahead instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator for a week for easy breakfasts. Reheat in the microwave (20-30 seconds) or bake in a 350°F oven for 5-6 minutes.

    To freeze – Cool baked banana oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.

    Brown sugar – Golden or light brown sugar is recommended.

    Almond or Peanut butter – Creamy almond butter or peanut butter may be used (I recommend staying away from sun butter, since it makes the baked oatmeal cups, green when baked)

    Skip paper liners – The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.

    Do not make oatmeal batter ahead of time- The oats will soak up all the liquid! Whisk it all together, then bake right away.

    Old fashioned Oats – This recipe works with old fashion oats and not other kinds like steel cut or quick cooking oats. Use gluten free oats for a gluten free option.

    The batter will be liquidy – When you divide the batter between the muffin cups, make sure you have both liquid AND oats in each. Spoon batter all the way to the top of each of 12 cups.

    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 33mgSodium: 104mgCarbohydrates: 34gFiber: 5gSugar: 11gProtein: 9g

    I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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