On Sunday afternoon, I prep food for the week to come. For me, this means prepping just a few food components that we can mix and match throughout the week to build meals and reduce the amount of time we spend in the kitchen. Prepping a breakfast item in advance is always one of my top priorities, because breakfast time during the school week = crazy time! There’s the hustle to get out the door (hopefully with all shoes, backpacks, and lunches) and get in a nourishing breakfast at the same time. Today’s recipe has become one of my favorite breakfast foods to prep in advance. The oatmeal cups are basically a baked oatmeal, all packed into a portable muffin cup.

baked oatmeal cups

Why prep baked oatmeal cups?

I’ve found that many of the frustrations I experience in life are a direct result of thinking that life will magically organize itself. Sure, there are many things one can’t control, but there are also many things that can be simplified or automated with systems in place and a bit of advanced prep work (i.e. laundry, meals, and even finding socks for the kids on busy school mornings).

mixing oats with other mix ins to make oatmeal cups

In the past, school mornings have been a time of frustration for me, due to everything that must get done in such a short period of time. Taking a few intentional actions, like prepping breakfast and lunch foods, creating a morning routine, and waking up a couple of hours before the kids, has made a huge difference for me and my family. These small actions have brought a feeling of calm to our home even on the busiest of school mornings.

adding the liquid ingredients

Having something prepped in advance for breakfast is a huge time-saver and sanity-saver for our family. There’s so much peace in knowing that breakfast is either taken care of or is super easy to make and assemble that morning. This is why I’m such huge a advocate for making something like baked oatmeal cups or pancakes or muffins or hardboiled eggs in advance.

adding raisins and coconut to make oatmeal cups

Also, the baked oatmeal cups also work great as a snack or lunchbox option. So by making the cups in advance, you’ll not only have an easy breakfast option available for the week, but also a fun snack or lunchbox option for the kids. That’s what I call a major win!

What are baked oatmeal cups?

Baked oatmeal cups are made with oats, applesauce, a bit of sweetener, some milk, and any add-ins (chocolate chips, fruit, etc.). Once combined, the ingredients are spooned into muffin liners in a muffin pan and then baked until firm. The final result is muffin-style, portable oatmeal. The baked oatmeal cups have a moist, chewy texture (definitely not a mushy oatmeal you eat from a bowl). The oatmeal cups can be stored in the freezer for up to several months, or stored in the fridge for up to a week.

Baked Oatmeal Cups Tips and Tricks

spooning batter into muffin tin

Save Time and Prep This Recipe in Advance

Make a batch of baked oatmeal cups on Sunday morning for breakfast, and then use the leftovers again on Monday and even Tuesday morning. If your kiddos love this oatmeal, you could even include a cup or two in their lunchbox or for a snack.

baked oatmeal cups cooling

Double the Recipe and Freeze Extra

Save yourself even more time by doubling this recipe and then freezing the extra batch (once cool) for future breakfasts, lunches, and snacks.

Change it Up

Add variation with different mix-in options: mini chocolate chips, fresh or frozen blueberries, shredded coconut, chopped nuts, freeze-dried fruit, dried fruit. Use up to 1 cup of add-ins total. You can use 1 cup of one add-in or mix a couple of add-ins to equal 1 cup total.

 baked oatmeal cups ready to be served

More Healthy Oatmeal Recipes

Portable Baked Oatmeal Cups
4.94 from 15 votes

Baked Oatmeal Cups

Baked oatmeal cups: dairy-free, gluten-free, egg-free, and portable! An easy grab-n-go breakfast made with healthy ingredients.
Kristin Marr
Prep Time10 mins
Cook Time25 mins
Total Time40 mins
Course Breakfast, Snack
Cuisine American
Servings 12 oatmeal cups
Calories 157 kcal



  • Preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.
  • 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. Fold in up to 1 cup of add-ins of choice (see note below for options).
  • 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 baked oatmeal cups within a few days (stored in the fridge) or store in the freezer for up to 3 months. Check out my favorite food storage containers here.


Options for add-ins: mini chocolate chips, fresh or frozen blueberries, shredded coconut, chopped nuts, freeze-dried fruit, dried fruit. Use up to 1 cup of add-ins total. You can use 1 cup of one add-in or mix a couple of add-ins to equal 1 cup total. 


Calories: 157kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 3mgSodium: 150mgPotassium: 146mgFiber: 2gSugar: 3gVitamin A: 35IUVitamin C: 0.2mgCalcium: 50mgIron: 1mg
Tried this recipe?Let me know how it was!


  1. 5 stars
    Love this recipe. It’s great when the hubby wants to bring oatmeal to work. I freeze them. He puts them in his bag Frozen and by the time he’s ready to eat at work they have defrosted. Sometimes he warms them in the microwave. I’ve tweakdd this recipe and add protein powder. When I do that I just add a little bit more almond milk, but that way it gives the oatmeal muffins extra protein. Thanks again for the inspiration!

  2. 5 stars
    So yummy! I didn’t have applesauce and used 2 farm fresh eggs instead. They freeze and reheat well. The kids love them. Thank you!

  3. These are amazing and they’ve become a staple during meal prep! But any suggestions to help them not crumble/fall apart so easily?

  4. Hi, Kristen, I’m so glad you and your family are safe as well as your home. Can I grind the rolled oats a little? Will it change the consistency? My picky kids don’t like it whole.

    1. Hi Linda, Kristin is on vacation right now, but I have made a note for her to answer your comment when she returns. Rachel

      1. Is there a list of “add-ins”? I am not seeing it….I just see in your description “chocolate chips, fruit, etc.” & the photo looks like cc, raisins, & coconut?…..,thank you.

      2. Hey Beth, That’s strange. There should be. The notes have gone missing on this recipe where you’ll find the add-ins, hence the ** after that ingredient. Let me get this fixed.

  5. Hi there!
    When you take the oatmeal cups out of the fridge or freezer do you warm them up? And if so, how?
    Peace and blessings!

    1. Hey Melanie, You can defrost them in the fridge overnight (from the freezer) and then just bring them to room temp in the morning, or you can warm them in the oven (about 300F) or the microwave (just a few seconds). I also like them cold, straight from the fridge.

  6. 5 stars
    Thank you for this recipe! I was so happy to pull them out of the fridge this morning for a quick breakfast. My kids woke up early and I hadn’t even managed a cup of coffee yet. I was thrilled to remember I made these the previous night and they made for a delicious instantly satisfying meal.

    1. Yay, Katie! That’s exactly how I envision this recipe being enjoyed by families. I’m so glad the oatmeal cups came in handy this morning. I hope you got to enjoy that cup of coffee!

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