Print, pin, or save to your recipe box, because here comes your go-to baked oatmeal cup recipe! They’re as delicious as they are easy. This beginner-friendly recipe is one easy way to meal-prep your breakfasts (or in my house, snack time for the littles). Stir in a few of our suggestions for extra flavor or enjoy them as-is!

Top down view of baked oatmeal cups on a blue surface with a yellow and white checkered linen. There are some cups that are on a wooden cutting board and there are individually plated muffins on round, wooden plates with gold forks.

Baked Oatmeal Breakfast Cups

If you’re an “oatmeal every morning” kind of person, this recipe may be the shake-up you’ve been craving. Oats are blended with a few nutritious ingredients (banana, eggs, milk, etc.), and then poured into little cupcake liners. After a quick bake, you’ll have a heartier version of an oatmeal muffin.

They’re delicious, silly easy to make, and store really well in the fridge and the freezer.

Oatmeal cups are super fun, y’all. They’re essentially a baked, quick grab and go version of classic oatmeal – all of the ingredients get mixed together, poured into muffin tins, and baked to perfection!

Baked Oatmeal Cups Ingredients

Top down view of oatmeal cup ingredients on a grey and white marble surface.

Ingredient Variations and Modifications

  • Make a chocolate version – for a chocolatey twist on the classic, add 6 tablespoons (a ¼ cup plus 2 tablespoons) of cocoa powder and a cup of chocolate chips. Know that if you go this route, you’ll likely end up with more than 12 oatmeal cups (the addition of cocoa powder and chocolate chips increases the total volume quite a bit!).
  • Play with the add-ins – this is where it really gets fun! Add a dollop of Nutella, jam, or nut butter right into the oatmeal mixture, or top your oat cups with sliced bananas, berries, shredded coconut, nuts and brown sugar, or pumpkin pie spice. The sky’s the limit here, y’all!
  • Make an oatmeal raisin cookie version – are you a sucker for oatmeal raisin cookies? Mix 1 tablespoon of molasses, a pinch of ginger, and a handful of raisins into the oat mixture for some serious oatmeal cookie vibes.

How to Make Baked Oatmeal Cups

Two bananas and milk in a blender.
Bananas and milk blended together in a pitcher.
Spices and egg added to a blender pitcher that contains blended banana and milk.
Oats being poured into a blender pitcher from a white bowl.
Spatula in a blender pitcher with soaked oats in a liquid mixture.
Top down view of cupcake tin filled with oatmeal batter.
  1. Blend the bananas and milk – add the bananas and milk to a blender, and blend until smooth.
  2. Add the rest of the ingredients (besides the oats) – add the eggs, maple syrup, baking powder, salt, and cinnamon to the blender with the bananas and milk, and blend until just smooth.
  3. Add the oats – add the oats to the blender with the rest of the ingredients and do a quick blend (just to combine the oats, not to break them down). Let the mixture sit for 10-15 minutes to allow the oats to absorb the liquid.
  4. Preheat oven to 350°F – while the mixture sits, preheat the oven to 350°F and a grease (or line) a muffin pan.
  5. Pour and bake – divide the mixture between each muffin tin, and then bake for 25-30 minutes, until just golden.
  6. Serve or store, and enjoy!

Baked Oatmeal Breakfast Cups Tips and Tricks

  • Don’t overblend the oats – once the oats are in, you’ll just want to pulse the blender a few times to allow them to evenly disperse with the rest of the ingredients. The more you blend the oats, the less like oatmeal the texture will become.
  • Make a double batch – making a double batch of baked oatmeal cups isn’t any more difficult than a single batch, so while you’ve got the ingredients out, you may as well make some extra to store in the freezer for a quick breakfast in a pinch!
  • Make more than one flavor per batch – mix things up and make multiple flavors per batch! You’ll need about a ¼ cup of the oat mixture per oatmeal cup.
A baked oatmeal cup on a round, wooden plate. There is a piece sliced out of the muffin and sitting on a gold fork. The muffin is sitting on a cupcake liner. There is a wooden cutting board behind the muffins and another plate with a muffin in the background. Everything is on a surface covered with a yellow and white checkered linen.

How to Store Baked Oatmeal Cups

Store your baked oatmeal cups in an airtight container in the refrigerator.

How long do baked oatmeal cups last in the fridge?

Stored in an airtight container, your oatmeal cups will last for up to a week. These are such a PERFECT meal prep breakfast option!

Can you freeze baked oatmeal cups?

You can definitely freeze baked oatmeal cups! Package them either in an airtight container (that you don’t mind hanging out in the freezer for a while) or a large freezer-safe plastic bag. When you’re ready to enjoy, take out a couple of oatmeal cups and pop them in the microwave until heated through.

Top down view of baked oatmeal cups on a yellow and white checkered linen. There are some cups that are on a wooden cutting board and there are individually plated muffins on round, wooden plates with gold forks.

Just for You

Breakfast Recipes

Want more recipe ideas like this?

Baked Oatmeal Cups

5 — Votes 9 votes
By Lindsay Bare
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Servings: 12 Oatmeal Cups
Print, pin, or save to your recipe box, because here comes your go-to baked oatmeal cup recipe! They’re as delicious as they are easy. This beginner-friendly recipe is one easy way to meal-prep your breakfasts.

Ingredients  

  • 2 bananas
  • 1 cup milk
  • 4 eggs
  • ½ cup maple syrup
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • 3 cups rolled oats

Instructions 

  • Add the bananas and milk to a blender, and blend until smooth.
  • Add the eggs, maple syrup, baking powder, salt, and cinnamon to the blender with the banana and milk, and blend until just smooth.
  • Add the oats to the blender with the rest of the ingredients and do a quick blend (just to combine the oats, not to break them down). Let the mixture sit for 10-15 minutes to allow the oats to absorb the liquid.
  • While the mixture sits, preheat the oven to 350°F and a grease (or line) a muffin pan.
  • Divide the mixture between each muffin tin, and then bake for 25-30 minutes, until just golden.
  • Serve or store, and enjoy!

Recipe Notes

Ingredient Variations and Modifications
  • Make a chocolate version – for a chocolatey twist on the classic, add 6 tablespoons (a ¼ cup plus 2 tablespoons) of cocoa powder and a cup of chocolate chips. Know that if you go this route, you’ll likely end up with more than 12 oatmeal cups (the addition of cocoa powder and chocolate chips increases the total volume quite a bit!).
  • Play with the add-ins – this is where it really gets fun! Add a dollop of Nutella, jam, or nut butter right into the oatmeal mixture, or top your oat cups with sliced bananas, berries, shredded coconut, nuts and brown sugar, or pumpkin pie spice. The sky’s the limit here, y’all!
  • Make an oatmeal raisin cookie version – are you a sucker for oatmeal raisin cookies? Mix 1 tablespoon of molasses, a pinch of ginger, and a handful of raisins into the oat mixture for some serious oatmeal cookie vibes.

Nutrition

Calories: 177kcal | Carbohydrates: 31.1g | Protein: 5.9g | Fat: 1.7g | Saturated Fat: 0.8g | Cholesterol: 62.4mg | Sodium: 180.2mg | Fiber: 3.2g | Sugar: 11.5g

Additional Info

Course: Breakfast
Cuisine: American
Servings: 12 Oatmeal Cups
Calories: 177
Keyword: baked oatmeal, baked oatmeal cups

Like this recipe?

Leave a comment


About the Author

Brandi Schilhab


More Like This

Leave a comment

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

Recipe Rating




4 Comments

  1. 5 stars
    So good!! The only thing I had trouble with was they stuck really bad to the muffin papers! I bet if I spray the papers next time they will come out easily! Delicious though!!! Will definitely be making again. 🙂

    1. Ooo great tip on spraying the wrappers, Savanna! Reusable silicone cupcake cups also work really well!

  2. 5 stars
    These are SO good! Not a fan of bananas, so I subbed in apple sauce, and they turned out great.