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Stock your freezer with these Baked Oatmeal Cups for the perfect on-the-go breakfast or snack. Naturally sweetened and packed with fiber and protein, these oatmeal cups are a wholesome option that will keep you full for hours!
Looking for more oatmeal recipes? Don't miss my recipes for Banana Baked Oatmeal, Slow Cooker Maple Brown Sugar Oatmeal, and Instant Pot Oatmeal.
Oatmeal on the Go
When it comes to a wholesome breakfast, it doesn't get much better than oatmeal! Packed with whole grains, fiber, and protein, oatmeal can be trusted to power you through the busiest of mornings.
While I have been known to travel with a jar of Overnight Oats, it isn't the easiest way to enjoy oatmeal on the go. But these Baked Oatmeal Cups are the perfect portable option.
Packed with all the good stuff, not only do these Baked Oatmeal Cups make a healthy option for breakfast, but are the ultimate kid-friendly snack, and make a great gluten-free lunch option that travels well.
Happy Cooking! xo Kristen
Wholesome Ingredients
Baked Oatmeal Cups are made with simple ingredients and can be modified to fit your dietary needs. Let's break them down.
- Oats: Use rolled oats, not steel-cut oats. And be sure your oats are certified gluten-free if needed.
- Ripe Banana + Applesauce: Using a combination of ripe banana and unsweetened applesauce both naturally sweeten the oatmeal cups without the need for adding refined sugar.
- Milk: Use any variety of milk or nondairy milk.
- Egg: An egg is needed to help bind the oatmeal together, turning it into a muffin-like consistency. If you are egg-free, use a flax egg in place of 1 large egg.
- Nut Butter: Rather than using oil or butter in the oatmeal cups, I recommend using creamy nut butter for healthy fats and flavor. Feel free to use soy butter or sun butter in place of peanut butter or almond butter to keep this recipe nut-free.
- Flaxseed: Ground flaxseed is completely optional, but I love adding it to the oatmeal cups for added fiber, nutrients, and omega fatty acids.
- Jam: Use any jelly or jam you like to add flavor and interest to these oatmeal cups. I use All-Fruit Jam or strawberry chia jam, to control the added sugars. Not in the mood for PB&J? Simply omit the jam.
- Optional Additions: Omit the jam and stir in up to ½ cup fresh or frozen berries, chocolate chips, chopped nuts, or dried fruit.
How to Make Baked Oatmeal Cups
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Prepare Oatmeal Batter
The batter for the baked oatmeal cups is comes together in minutes. Simply mash the banana in a large mixing bowl, then stir in the oats, egg, milk, applesauce, flaxseed, nut butter, and vanilla extract.
Let the Batter Rest While Oven Preheats
After combining the oats, let the mixture sit at room temperature as the oven preheats. This will give the oats time to absorb the liquid and slightly soften, giving the baked oatmeal cups the best texture.
Layer the Batter with Jam
If you are adding jelly or jam, I recommend adding jelly to the middle of each oatmeal cup. Do this by filling a greased or lined muffin tin halfway full with the oatmeal batter. Dollop one teaspoon of jam onto each muffin and then top with another 1-2 tablespoons of the batter to cover the jam. If you aren't adding jam, simply fill the muffins cups ¾ of the way full.
Bake Until Set
Bake the oatmeal cups until they are set, just like a muffin.
Storage and Reheating Instructions
Baked oatmeal cups are a perfect recipe to meal prep, as they refrigerate and freeze well. They also are delicious warm or cold! Truly the perfect snack to keep on hand for breakfast on the go, school lunches, car trips, or an afternoon snack.
- Refrigerate: Once the muffins are baked, cool them completely. If using silicone muffin liners, remove the muffins from the liners. Place the muffins in an airtight container and store them in the refrigerator for up to 5 days. Enjoy cold, at room temperature, or heat for 20-30 seconds until warmed through.
- Freeze: Alternatively, place the cooled muffins into a freezer-safe bag and freeze for up to 3 months. Reheat the oatmeal cup by placing the frozen oatmeal cup in the microwave for 45 to 60 seconds, or until fully defrosted and warm.
More Favorite Recipes Using Oats
- Gluten-Free Cottage Cheese Pancakes
- No-Bake Oatmeal Date Energy Balls
- Oatmeal Chocolate Chip Muffins
- Homemade Granola
- Homemade Granola Bars
- Banana Oat Pancakes
- Banana Breakfast Cookies
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Oatmeal Cups
Video
Ingredients
- 2 small ripe bananas
- ½ cup unsweetened applesauce
- ½ cup natural peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk, any variety
- 2 tablespoons ground flaxseed, optional
- 2½ cups rolled oats
- ¼ cup jelly or jam, optional
Instructions
- Mash 2 small ripe bananas with ½ cup unsweetened applesauce and ½ cup natural peanut butter. Stir in 1 large egg, 1 teaspoon vanilla extract, 1 cup milk, and 2 tablespoons ground flaxseed until well combined. Add 2½ cups rolled oats and stir until all the ingredients are fully incorporated.
- Allow the mixture to sit for 10 to 30 minutes at room temperature for the oats to absorb the liquids and soften as the oven preheats to 350℉/175℃. While the oven is preheating, line a 12-cup muffin tin with liners or grease well.
- Fill each cupcake liner about ½ way full of the oatmeal mixture. Dollop one teaspoon of jelly on each muffin and top with 1-2 tablespoons remaining batter on each muffin, just enough to cover the jelly.
- Bake for 22-25 minutes or until just. Cool for 10 minutes in the muffin tin and then remove from the muffin tin, serve, or cool fully before storing.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am not a fan of Banana. How much additional apple sauce would I need?
Hi Pamela. I would start with 2/3rd cup of applesauce to replace the 2 bananas, and use up to 1 cup if needed. You may also want to add 1-3 tablespoons of honey or maple syrup to account for the additional sweetness the bananas lend to this recipe.
Thank you for the quick reply. These sound like something my family would enjoy so I want to make them.
Just to clarify, I will use 1/2 cup applesauce as the recipie calls for, and instead of two bananas, I would add an additional 2/3c to 1c more apple sauce? So potentially I would be using up to 1.5 cups applesauce?
Both my time and my finances would prefer to get it right the first time!
Hi Pamela! Yes, you would be using 1/2 cup the recipe calls for + 2/3 cup to account for mashed bananas. So a total of 1-1/3 cup to 1 1/2 cups. I would start with 1 and 1/3 cup in total.
I made these this last week and used them in my girls' school lunches. They really enjoyed them and it's a fun switch up to a sandwich! They have such a nice texture and work great for a grab-and-go snack too.
I love hearing this Hanna! My kids love these in lunches as well.
What a lifesaver for hectic mornings! My kids love these flavors and I love knowing they’re starting the day with easy, healthy food.