Healthy baked oatmeal cupsare the easiest way to make a hearty breakfast for the week ahead! They’re dairy-free, gluten-free, and nutrient-dense and one of my favorite oatmeal recipes, along with high protein overnight oats, chocolate peanut butter oats, and baked oatmeal.
In a large mixing bowl, stir together the dry ingredients: oats, cinnamon, baking powder, and salt.
In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil.
Add the wet ingredients to the dry ingredients and stir to combine. Now, fold in up to 1 cup of mix-ins of choice (see favorite options above).
Divide the oatmeal mixture evenly among the muffin cups. I use an ice cream scooper and gently press the mixture down in the muffin cup with my fingers.
Bake for 20-25 minutes, until the centers are firm to the touch.
Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly.
Enjoy the oat cups as-is or top with your favorite peanut butter, almond butter, or sunflower butter before enjoying for healthy fats. I also love adding a few banana slices on top. Delicious!
Notes
The nutritional information doesn't include mix-ins; just the basic recipe.Extra Protein Tip: Add 1 serving of your favorite vanilla or chocolate protein powder with the dry ingredients. Add 2 tablespoons of extra milk to the batter. This will add 21 grams of extra protein, divided between the 12 cups. I love this protein powderchocolate or vanilla.