Baked Oatmeal Cups

5 from 4 votes

Naturally sweetened and packed with fiber and protein, these oatmeal cups are a wholesome option that will keep you full for hours!

Prep Time10

Cook Time25

Total Time45

Course: Breakfast, Snack

Cuisine: American

Servings:

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.

Storage: Baked Oatmeal Cups last in an airtight container in the fridge for 5 days and can be frozen for up to 3 months.

Oats: Use old-fashioned or quick-cooking oats but do not use steel-cut oats. Be sure to use Certified Gluten-free oats if making gluten-free.

Milk: Use any variety of milk you like.

Peanut-Free Option: Use almond butter or sunflower seed butter in place of peanut butter if needed.

Jam: Use any jam or jelly you like or omit the jelly and stir in up to ½ cup of chocolate chips, nuts, dried fruit, and/or berries.