Get ready to meet your new favorite grab-and-go breakfast: this Baked Oatmeal Cups Recipe is the ultimate way to transform simple kitchen staples into wholesome, warm, and totally customizable morning treats. Every bite combines cozy oats, creamy banana, and your favorite mix-ins, creating a hand-held breakfast that’s not only satisfying and nourishing but also perfect for busy mornings. Whether enjoyed warm out of the oven or packed for later, this is the fuss-free meal prep hero you’ve been searching for.

Baked Oatmeal Cups Recipe - Recipe Image

Ingredients You’ll Need

You’ll be impressed by how just a handful of pantry essentials work together to create such a comforting, crave-worthy breakfast. Each ingredient in this Baked Oatmeal Cups Recipe brings its own special magic, whether it’s for texture, flavor, or a pop of natural sweetness.

Old-fashioned rolled oats: The foundation of hearty texture and subtle nuttiness; don’t swap for instant oats, as they won’t hold up as well.
Baking powder: Helps add a gentle lift, so each oatmeal cup bakes up soft and fluffy—not dense.
Ground cinnamon: Warm spice that gives these cups that unmistakable “freshly baked” breakfast aroma.
Salt: Just a pinch enhances flavor and keeps the sweetness well balanced.
Large eggs: Bind everything together while adding a bit of protein for staying power.
Mashed banana: Naturally sweetens and moistens the mixture, plus a hint of banana flavor comes through in every bite.
Maple syrup or honey: Pick your favorite natural sweetener for just enough sweetness without overwhelming the oats.
Vanilla extract: Adds warmth and rounds out the other flavors for a homestyle finish.
Milk (dairy or non-dairy): Makes the batter lusciously creamy; feel free to use your preferred variety.
Mix-ins (chocolate chips, blueberries, chopped nuts, or dried fruit): The fun part—customize each batch for whatever you’re craving (or whatever’s hanging out in your pantry).

How to Make Baked Oatmeal Cups Recipe

Step 1: Prep the Muffin Tin and Oven

Start by preheating your oven to 350°F (175°C). Meanwhile, line a 12-cup muffin tin with paper liners or lightly grease it with a bit of oil or cooking spray. This will make sure your oatmeal cups are easy to remove, with no sticky mess left behind.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Give it a good stir to distribute the spices and leavening evenly. This simple step means each oatmeal cup bakes up soft, flavorful, and perfectly textured.

Step 3: Whisk the Wet Ingredients

Grab a separate bowl and whisk together the eggs, mashed banana, maple syrup (or honey), vanilla extract, and milk. The banana here does double duty: it sweetens naturally and also gives a deliciously tender crumb to the finished cups.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients over the dry. Use a spatula or wooden spoon to mix everything together until all the oats are moistened and the batter looks even. Don’t over-mix—just stir until combined!

Step 5: Stir in Your Favorite Mix-ins

Gently fold in a half-cup of your chosen mix-ins. Whether you go with chocolate chips, juicy blueberries, crunchy walnuts, or chewy dried cranberries, this is your big moment to get creative or use up lingering pantry bits.

Step 6: Fill the Muffin Cups

Divide the batter evenly into your prepared muffin tin, filling each cup about three-quarters full. You might need to scoop with a spoon, as the mixture is thick and hearty. This even dividing ensures all your oatmeal cups bake consistently.

Step 7: Bake and Cool

Bake your oatmeal cups for 25 to 30 minutes, or until the tops look golden and the centers are set. A quick check with a toothpick should come out mostly clean. Let the baked oatmeal cups cool in the tin for about 5 minutes, then transfer to a wire rack so they finish cooling and the texture firms up just right.

How to Serve Baked Oatmeal Cups Recipe

Garnishes

For an extra-special touch, top each oatmeal cup with a sprinkle of extra cinnamon, a few chocolate chips, or a scattering of chopped nuts before baking. Once out of the oven, a light drizzle of maple syrup or a spoonful of Greek yogurt gives each bite even more cozy flavor and freshness.

Side Dishes

Pair your Baked Oatmeal Cups Recipe with fresh fruit, a smoothie, or a piping hot mug of coffee or tea. For a heartier spread, serve with hard-boiled eggs or turkey sausage links—perfect for family brunches or meal prepping your week.

Creative Ways to Present

If you’re hosting or just want to jazz up breakfast, arrange oatmeal cups on a pretty platter with an assortment of toppings on the side: think nut butters, honey, fresh berries, and yogurt. Mix and match your favorite flavors for a breakfast bar everyone can customize and enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover baked oatmeal cups will keep fresh in the refrigerator for up to 5 days. Just let them cool completely and store in an airtight container, so you always have a wholesome breakfast ready to go each morning.

Freezing

One of the joys of this Baked Oatmeal Cups Recipe is that it freezes beautifully. Arrange cooled oatmeal cups in a single layer in a freezer bag or container, then freeze for up to 3 months. When you’re in a hurry, just grab one and reheat for instant breakfast bliss.

Reheating

For the best results, microwave an oatmeal cup for about 20–30 seconds (directly from the fridge) or until warmed through. If frozen, give them a few extra seconds—you can also thaw overnight in the fridge. Warm, comforting breakfast is always just moments away.

FAQs

Can I use steel-cut or quick oats instead of rolled oats?

Rolled oats are best for this Baked Oatmeal Cups Recipe, as steel-cut oats won’t cook through in time and quick oats can become too mushy. If you only have quick oats, the result will still be tasty, just a bit softer.

How can I make this recipe dairy-free?

Absolutely! Simply swap in your favorite unsweetened non-dairy milk—like almond, oat, or soy—instead of regular milk. All the other ingredients are naturally dairy-free, making these cups incredibly versatile.

What are the best mix-ins for these oatmeal cups?

You can truly make each batch unique! Popular options include chocolate chips, blueberries, chopped nuts, dried cranberries, or raisins. Get creative or let everyone in the family choose their favorite combinations for their own muffin cup.

Are these oatmeal cups suitable for gluten-free diets?

Yes—just make sure you use certified gluten-free oats, since regular oats can often be cross-contaminated with gluten-containing grains. The rest of the recipe is naturally gluten-free.

Can I make these Baked Oatmeal Cups Recipe ahead for meal prep?

Definitely! These oatmeal cups are practically made for meal prep. Bake a batch at the start of the week, then refrigerate or freeze. In the morning, just reheat and you’re out the door with a nourishing breakfast in hand.

Final Thoughts

If you’re searching for something wholesome, customizable, and deliciously satisfying, give this Baked Oatmeal Cups Recipe a try. I promise they’ll become a meal prep staple and a welcomed treat on even the busiest mornings!

Baked Oatmeal Cups Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 oatmeal cups 1x
Diet: Vegetarian, Gluten-Free

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Description

These Baked Oatmeal Cups are a delicious and convenient breakfast option that can be customized with your favorite mix-ins. Easy to make ahead and perfect for meal prep!

Ingredients

Scale

Dry Ingredients:

2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Wet Ingredients:

2 large eggs
1/2 cup mashed banana (about 1 large banana)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 cup milk (dairy or non-dairy)

Mix-Ins:

1/2 cup mix-ins (chocolate chips, blueberries, chopped nuts, or dried fruit)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
Mix Dry Ingredients: Combine oats, baking powder, cinnamon, and salt in a bowl.
Prepare Wet Ingredients: In a separate bowl, whisk eggs, mashed banana, maple syrup, vanilla, and milk.
Combine and Fill: Pour wet ingredients into dry ingredients, mix, add mix-ins, and fill muffin cups.
Bake: Bake for 25–30 minutes until set and golden.
Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool.