Healthy baked oatmeal cups are 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, tropical overnight oats with coconut milk, and baked oatmeal.

Baked oatmeal cups on a cutting board and in a lunchbox.
A quick, nutrient-dense, on-the-go breakfast or snack.

What Readers Say

“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 add protein powder. It gives the oatmeal muffins extra protein.”

Marixi

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.

What you’ll love about this recipe


  • HEALTHY BREAKFAST OR SNACK RECIPE – Make a batch of these “muffins” on the weekend and enjoy them all week. The perfect way to meal prep for busy mornings or afternoons.
  • EGG FREE Made with simple pantry ingredients, this recipe is egg free, dairy free, and gluten free (use certified gluten-free oats).
  • FAMILY FAVORITE – The whole family loves this great recipe, including picky eaters.
  • NUTRIENT-DENSE Oats are one of the best sources of both carbs and fiber (macronutrients that we all need). Add extra protein with protein powder or serve with meal prep hardboiled eggs, omelet cups, chocolate protein yogurt, or scrambled eggs.
  • FREEZER FRIENDLY – Make a batch of oatmeal cups and freeze for an easy school lunch, snack, or breakfast option. The perfect solution for busy families.
  • ONE RECIPE, MULTIPLE FLAVORS With one recipe, you can make 9 different flavors by changing up the mix-in ingredients. Add chocolate chips, shredded coconut, nuts, or frozen or fresh fruit.
Ingredients in a large bowl.
Made with simple ingredients that you probably already have in your pantry.

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

  • 3 cups old fashioned oats (I like sprouted oats for easier digestion)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
  • 3/4 cup unsweetened applesauce 
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons coconut oil, melted
  • 1 cup add-ins: chocolate chips, fresh berries, frozen berries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

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 powder chocolate or vanilla.

Equipment Needed

Ingredient Substitutions & Variations

  • Pumpkin Pie Spice: Instead of cinnamon, use pumpkin pie spice. Delicious in the fall season when you want a pumpkin-spiced baked good and a pumpkin spice latte.
  • Pumpkin Puree: Instead of applesauce, use pumpkin puree.
  • Mashed Bananas: Instead of applesauce, use ripe mashed bananas.

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).


UNIQUE FLAVOR COMBOS

  • 1 cup chocolate chips (milk or dark chocolate chips)
  • 2 Tablespoons peanut butter + 3/4 cup chocolate chips
  • 1/2 cup unsweetened shredded coconut flakes + 1/2 cup chocolate chips
  • 1 cup unsweetened shredded coconut flakes
  • 1/2 cup unsweetened shredded coconut flakes + 1/2 cup chopped dried mango
  • 1/2 cup chopped pecans + 1/2 cup chopped fresh apples
  • 1 cup chopped nuts or seeds: pecans, walnuts, pumpkin seeds
  • 1 cup dried fruit: apples, mangoes, cranberries
  • 1 cup fresh blueberries or frozen blueberries (avoid watery berries like strawberries or raspberries)

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Oatmeal cup ingredients: oats, mix-ins, and muffin liners.
Add the dry ingredients to a large bowl.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Pouring we ingredients into the bowl with the oat mixture.
Combine the wet ingredients, then add to the oat mixture.

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Spooning oatmeal cup batter into a muffin pan.
Spoon the oatmeal into a muffin pan and bake.

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

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. This will prevent the oat cups from crumbling when warm.

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!

Oatmeal cups on a cutting board.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

  • In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
  • In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
  • To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
  • To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

Or add a homemade drink on the side

Oatmeal cups in a bowl, after baking.
Oatmeal cups in a bowl, after baking.
4.94 from 16 votes

Baked Oatmeal Cups (Basic Recipe & 9 Variations)

Healthy baked oatmeal cups are 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.
Kristin Marr
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course Breakfast, Snack
Cuisine American
Servings 12 oatmeal cups
Calories 153 kcal
Cost: $10

Equipment

  • 1 12-cavity muffin pan for baking the oat cups
  • 12 muffin liners or cooking spray to grease or line the muffin pan
  • 1 large bowl for mixing the dry ingredients
  • 1 medium bowl for mixing the wet ingredients

Ingredients

Basic Oatmeal Cups Recipe:

  • 3 cups old fashioned rolled oats (260g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk of choice (200g) whole milk, almond milk, coconut milk, etc.
  • 3/4 cup unsweetened applesauce (212g)
  • 1/3 cup honey (100g)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons coconut oil melted (44g before melting)
  • 1 cup add-ins (see note below for options)

9 Variation Ideas. Add up to 1 cup total of your favorite mix-ins to create different variations. 9 Favorite Options:

  • 1 cup chocolate chips (milk or dark chocolate chips)
  • 1 cup chopped nuts or seeds such as: pecans, walnuts, pumpkin seeds
  • 1 cup dried fruit such as: apples, mangoes, cranberries
  • 1 cup fresh or frozen blueberries
  • 1 cup unsweetened shredded coconut flakes
  • 1/2 cup unsweetened shredded coconut flakes + 1/2 cup chocolate chips
  • 1/2 cup unsweetened shredded coconut flakes + 1/2 cup chopped dried mango
  • 1/2 cup chopped pecans + 1/2 cup chopped fresh apples
  • 2 Tablespoons peanut butter + 3/4 cup chocolate chips

Instructions

  • 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. 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 powder chocolate or vanilla.

Nutrition

Calories: 153kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 105mgPotassium: 148mgFiber: 2gSugar: 10gVitamin A: 30IUVitamin C: 0.2mgCalcium: 48mgIron: 1mg
Tried this recipe?Let me know how it was!
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26 Comments

  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?
    Thanks!
    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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