Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free.

Stack of baked oatmeal cups.

As you probably know from my countless oatmeal recipes… I’m a BIG fan of oatmeal. I love overnight oats, steel cut oatmeal, slow cooker oatmeal, baked oatmeal, alllll the oats! Today, I wanted to focus on baked oatmeal cups! I’ve posted about baked oatmeal cups before sharing this original recipe for banana oatmeal cups and these pumpkin oatmeal cups, but I wanted to put together a full post about baked oatmeal cups because they’re pretty special and perfect for meal prep. Here’s why:

  • You can make one big batch and keep them in your fridge for a week or freezer for up to 3 months.
  • They’re pre-portioned so there’s built-in portion control.
  • They’re super easy to reheat in the oven, toaster oven or microwave.
  • They’re super portable so you can take then on-the-go.
  • The flavor combinations are endless aka you can switch things up week to week so you don’t get bored.

Muffin tin with baked oatmeal cups 4 ways.

WATCH HOW TO MAKE BAKED OATMEAL CUPS:

How do you make oatmeal cups?

Oatmeal cups are very similar to muffins. The main difference is that oatmeal cups are flourless because you’re just using oats and they have more liquid added to the batter. In addition, muffins (especially bakery-style muffins) often have a lot of processed flour and sugar, but oatmeal cups are made with the same healthy ingredients you’d would put into a bowl of oatmeal! Huge win!

To make these oatmeal cups, you simply mix your dry ingredients in one bowl and your wet ingredients in another. Combine the two gradually and then put the batter into muffin cups. Bake 30-35 minutes at 350°F and voila… you’ve got baked oatmeal cups for the week. 

You can totally just use a greased muffin tin, but highly recommend investing in silicone liners because the oatmeal cups will pop right out (no wasted oatmeal) and they are super easy to clean!

Muffin liners with baked oatmeal cups 4 ways. ingredients are surrounding them on the table like chocolate chips, blueberries, and apple chunks.

What type of oats are best for oatmeal cups?

I like to use rolled oats because they’re less processed and give a good texture to the oatmeal cups, but if you only have quick / instant oats on hand those should work fine as a substitute. I don’t recommend using steel cut oats for this recipe because the oat to liquid ratio is different and the baking time is longer. If you’re looking for ways to use steel cut oats you could try these creamy steel cut oats or this apple cinnamon baked steel cut oatmeal.

How to store baked oatmeal cups?

Store them in a sealed, air-tight container in the fridge or freezer. For freezing, I usually put them in a ziplock bag made specifically for the freezer.

How long do baked oatmeal cups last in the fridge?

Keep your baked oatmeal cups in an air-tight container in the fridge for up to a week. I usually keep what I plan to eat that week in the fridge, but if I make a double batch or don’t plan to eat them all in a week for some reason, I freeze them! Which leads me to my next question…

Can you freeze baked oatmeal cups?

You sure can! Like I said, I love to make a bunch of oatmeal cups and then freeze any I don’t plan on eating that week. I usually put them in a ziplock bag made specifically for the freezer. When you’re ready to eat them, I recommend taking them out the night before and putting them in the fridge to thaw. In the morning (or whenever you’re ready to eat, pop them in the microwave or toaster oven if you prefer to eat them warm! If you forget to thaw the oatmeal cups, you can reheat it from frozen, it will just take a little longer. 

Baked oatmeal cups 4 ways in a freezer bag.

How do you reheat oatmeal cups in the oven?

You can definitely reheat your oatmeal cups in the oven, but if I’m being honest I usually just pop them into the microwave or toaster oven to reheat them!

  • Oven or toaster oven: remove from liner and cut the oatmeal cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout.
  • Microwave: remove oatmeal cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds.

You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.

Now, onto the recipe for these baked oatmeal cups! As you might notice, each of the four flavors have a base recipe and then I add in specific ingredients to customize them. These are my top four go-to flavors and they’re all delicious — you can’t go wrong!

Print
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Muffin liners with baked oatmeal cups 4 ways. ingredients are surrounding them on the table like chocolate chips, blueberries, and apple chunks.

Baked Oatmeal Cups (4 Variations)


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12

Description

Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free.


Ingredients

Oatmeal Cups Base

  • 3 cups old-fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups milk (I use unsweetened vanilla almond milk)
  • 1/4 cup maple syrup
  • 2 Tablespoons ground flaxseed (see subs below)
  • 1 teaspoon vanilla extract

Chocolate Chip 

  • 2 Tablespoons peanut butter
  • 2 mashed bananas (about 1/2 cup)
  • 1/4 cup mini chocolate chips, divided (dairy-free, if needed)

Apple Cinnamon

  • 1/2 teaspoon cinnamon (1 teaspoon total)
  • 2 Tablespoons almond butter
  • 1/2 cup applesauce
  • 1/4 cup diced apple, divided

Blueberry Almond

  • 1/2 cup applesauce
  • 2 Tablespoons almond butter
  • 1/4 cup blueberries, divided
  • 2 Tablespoons sliced almonds, divided

Peanut Butter Banana

  • 3 Tablespoons peanut butter
  • 2 mashed bananas (about 1/2 cup)
  • banana slices, for topping (optional)

Instructions

Oatmeal Base

  1. Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
  2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
  3. In another bowl, whisk together almond milk, maple syrup, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you’re making.

Chocolate Chip 

  1. Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
  4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Apple Cinnamon

  1. Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
  4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Blueberry Almond

  1. Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
  4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Peanut Butter Banana

  1. Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.
  2. Pour wet ingredients into the large bowl with the dry ingredients.
  3. Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
  4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Notes

  • Flaxseed substitutions: 2 Tablespoons of chia seeds or 2 eggs or 1/3 cup egg whites
  • Honey can be subbed for maple syrup
  • For storage: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months). For freezing, I usually put them in a ziplock bag made specifically for the freezer.
  • To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 baked oatmeal cup
  • Calories: 139
  • Sugar: 6g
  • Fat: 4g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 4g

Keywords: baked oatmeal cups

Want to see the full recipes? Click the links below:

Chocolate chip baked oatmeal cup.

Chocolate Chip Oatmeal Cups

Peanut butter banana baked oatmeal cup.

Peanut Butter Banana Oatmeal Cups

Apple cinnamon baked oatmeal cup.

Apple Cinnamon Oatmeal Cups

Blueberry almond baked oatmeal cup.

Blueberry Almond Oatmeal Cups

 

Want even more baked oatmeal cup ideas?

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Recipe rating

    196 comments
    1. Allison C
      March 15, 2021 AT 9:59 am

      I made the Peanut Butter Banana cups which came out a bit dry. I measure to the 1/2 cup banana vs. using 2 and think next time I’ll use 2 full bananas. Even dry they are good- I just add a little cinnamon honey after toasting. Will try other flavors too!

      1. Brittany Mullins
        March 15, 2021 AT 3:05 pm

        Sorry to hear they came out a bit dry, but I’m glad you still enjoyed them! Thanks for making them and for coming back to leave a review, Allison. I so appreciate it!

    2. Leslie Moore
      March 6, 2021 AT 5:26 pm

      I make one of these every two weeks. I always make a double batch and freeze them. My husband and I both love them so much. Grab an oatmeal cup and a hard boiled egg and breakfast is quick, easy and most important, delicious.

      1. Brittany Mullins
        March 7, 2021 AT 11:45 pm

        So glad these baked oatmeal cups have been a hit, Leslie. Thanks for the review. I so appreciate it!

    3. Suzanne
      March 6, 2021 AT 4:30 am

      Your Google ads on the left are blocking your content to where it’s not even readable. Very annoying.

      1. Suzanne
        March 7, 2021 AT 4:34 am

        Hi. It seems to not be doing it anymore. I think Google fixed it. hopefully I love this recipe!

        1. Brittany Mullins
          March 7, 2021 AT 9:24 pm

          Oh good! Definitely let me know if it happens again. So sorry about that!

        2. Suzanne
          March 7, 2021 AT 4:40 am

          I love this muffin recipe! Very tasty and pretty easy to make. I am excited to try others!

          1. Brittany Mullins
            March 7, 2021 AT 9:26 pm

            So glad you loved these, Suzanne!! Thanks for the review. I so appreciate it!

      2. Brittany Mullins
        March 7, 2021 AT 1:18 am

        Hi Suzanne, I’m sorry about the ad and it blocking you from seeing the recipe! There should be an x to close out any floating ads, but maybe there is a glitch. Can you email me a screenshot so I can fix the issue?

    4. Sharmon
      March 4, 2021 AT 5:37 pm

      Have the peanut butter and banana version in the oven right now. I added a scoop of protein powder to kine. Hope ot works out! Smells delicious!!

      1. Brittany Mullins
        March 5, 2021 AT 1:27 am

        How’d they turn out, Sharmon?!

    5. Clarissa DeLuca
      February 28, 2021 AT 8:56 pm

      Just WOW! My wife is not a fan of oatmeal because of the texture but she took two of these straight from the pan and gobbled them up! Wonderfully written! I doubled the recipe for apple cinnamon and my only suggestion is to have another apple ready to top the full batch! Woo-hoo, new DeLuca Household Favorite!

      1. Brittany Mullins
        February 28, 2021 AT 11:11 pm

        Omg yay!! That makes me so happy to hear!! So glad these oatmeal cups were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!

    6. Julia
      February 28, 2021 AT 11:26 am

      I liked trying all four recipes at once that way I can see which is my favorite. Next time I can bake all of one flavor for a fast prep!

      1. Brittany Mullins
        February 28, 2021 AT 11:26 pm

        What one was your fave?! So glad you loved this recipe, Julia! Thanks for the review. I so appreciate it!

    7. Kellie Neal
      February 27, 2021 AT 12:42 pm

      Made the peanut butter banana version this morning and they are absolutely delicious! I may have eaten four… I think I could’ve put more batter in each cup because I ended up with 18 instead of 12. But I’m not complaining. Thanks for another great and easy recipe!!

      1. Brittany Mullins
        February 27, 2021 AT 12:58 pm

        So glad you’re loving these, Kellie!! Thanks for the review. I so appreciate it!

    8. Audrey Cannon
      February 26, 2021 AT 12:00 pm

      I made the blueberry version to eat for breakfasts this week and they were delicious! Kept well in the fridge all week. Before eating each morning, I microwaved one for about 20 seconds and then spread almond butter on top. Yum!

      1. Brittany Mullins
        February 26, 2021 AT 3:01 pm

        Woo!! So glad the oatmeal cups were a hit. Thanks for the review. I so appreciate it. 🙂

    9. Shannon
      February 23, 2021 AT 5:12 pm

      These apple cinnamon baked oatmeal cups are delish! They have been on repeat since having twins. I always want to freeze some but they never make it to the freezer! So good!

      1. Brittany Mullins
        February 23, 2021 AT 8:40 pm

        Woo!! I’m so glad you’ve been loving these baked oatmeal cups, Shannon. Thanks for coming back to leave a review. I so appreciate it!

    10. kami
      February 21, 2021 AT 11:43 am

      VERY INTERESTING. KEEP IT UP

    11. Kayla
      February 19, 2021 AT 11:35 am

      Does each variation make 12 oatmeal cups? Or, 3 of each one like in the picture?

      1. Brittany Mullins
        February 19, 2021 AT 2:25 pm

        The base recipe makes 12 oatmeal cups and then you can use whatever add-ins you prefer. The ingredients listed for each variation is meant for 12 oatmeal cups, but if you want to make multiple variations you can 1/2 or 1/3 the amount. 🙂

    12. Elizabeth
      February 16, 2021 AT 10:48 am

      Loved this recipe! I made the chocolate chip oatmeal cups and put most of them in the freezer. I’m trying to prep food ahead of time before my baby arrives, so these will be perfect!

      1. Brittany Mullins
        February 16, 2021 AT 9:22 pm

        Woo!! I loved meal prepping these for before Olivia was born. 🙂 Enjoy!!

    13. Stephanie Nilles
      February 15, 2021 AT 1:46 pm

      Loved this baked oatmeal recipe! It was even approved by my kids! I love feeding them yummy foods with no added sugar 🙂

      1. Brittany Mullins
        February 15, 2021 AT 2:57 pm

        Woo!! So glad these oatmeal cups were a hit. Thanks for the review. I so appreciate it!

    14. Rachel
      February 12, 2021 AT 10:21 am

      I loved this recipe! Like all of Brittany’s recipes, these were quick, healthy, and delicious. I added a scoop of chocolate protein powder and chocolate chips. While normally I like them crispy, they were also excellent when served with milk poured over it. Highly recommend!

      1. Brittany Mullins
        February 12, 2021 AT 7:27 pm

        Woo!! So glad you loved these oatmeal cups, Rachel. Thanks for the review, I so appreciate it!

    15. Suketa
      February 7, 2021 AT 12:50 pm

      I made the chocolate chip cups. They are delicious! My kids love them too!

      1. Stephanie Nilles
        February 16, 2021 AT 3:59 pm

        Loved this baked oatmeal recipe! It was even approved by my kids! I love feeding them yummy foods with no added sugar 🙂

        1. Brittany Mullins
          February 16, 2021 AT 9:16 pm

          Woo!! So glad the oatmeal cups were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!

          1. Melissa Carr
            March 10, 2021 AT 11:56 am

            I have always loved baked oatmeal and super excited to meal prep these before new baby arrives April24! I am low on eggs so I REALLY appreciate the flax AND chia sub ideas!! Thanks so much!

      2. Brittany Mullins
        February 7, 2021 AT 2:07 pm

        Woo!! So glad they were a hit, Suketa. Thanks for the review. I really appreciate it!

    16. Talon G. Hill
      February 2, 2021 AT 5:54 pm

      When using egg for this recipe does the amount of milk need to be reduced?

      Do you have a variation that does not use nut butters?

      1. Brittany Mullins
        February 2, 2021 AT 9:29 pm

        If you add an egg, the amount of milk can stay the same. You’re fine to remove the nut butters if you like. I add the nut butter for extra richness and flavor, but the oatmeal cups can make made without and will still be yummy!

        1. Talon G. Hill
          February 16, 2021 AT 5:05 pm

          Being the scientist I am I tried multiple renditions.
          I found that removing the nut butter doesn’t affect the consistency on the recipe, only the flavor.
          Using eggs makes the recipe quite soupy but it will still cook. Using eggs while reducing the milk to 1 cup creates a firm yet soft texture.
          I found that 1 cup of minced apple was more desirable to tasters than the 1/4 cup of diced apple. (I used Fuji apples.)
          I found that increasing the total cinnamon to 1 1/2 tsp and the total salt to 1 1/2 tsp was more desirable to tasters. (I use Lite salt which is half sodium and potassium.) This may have been required because I used more apple.
          After settling on these variations, I found the oat cups lasted only a day due to consumption. 🙂

          1. Brittany Mullins
            February 16, 2021 AT 5:13 pm

            Oh my, you are quite the scientist… I may need to hire you as a recipe tester. Kind of kidding, not also not kidding. 😉 Thanks for all the great feedback!

    17. Elizabeth
      February 1, 2021 AT 10:16 pm

      These baked oatmeal recipes are my go-tos. Love that they are gluten and dairy free and so simple to make. They make the best on-the-go breakfast or snack food, especially with a newborn baby!

      1. Brittany Mullins
        February 3, 2021 AT 10:31 am

        Yay!! I’m so glad you’re loving these baked oatmeal cups, Elizabeth. Thanks for the review. I so appreciate it. 🙂

    18. Greta Gunning
      February 1, 2021 AT 6:26 pm

      I have never been a big fan or baked oatmeal, but I loved these baked oatmeal cups! I made the chocolate chip banana ones and they tasted almost like chocolate chip banana bread. Definitely will be making these again 🙂

      1. Brittany Mullins
        February 1, 2021 AT 6:46 pm

        Ahh yay!! That makes me so happy to hear. So glad you loved these. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    19. Angelica
      January 12, 2021 AT 4:42 pm

      Hi there,
      I am about to try these recipes! im so excited. However I see that the measurements are for one type. I want to do it exactly how you did yours with three of one kind three of another etc. Do you know what the measurements would be for smaller batches?

      1. Brittany Mullins
        January 13, 2021 AT 2:39 pm

        You can make the base recipe and then split it into 4 bowls and 1/4 the ingredients for the chocolate chip, blueberry, apple, etc.

    20. Erica
      January 4, 2021 AT 10:37 am

      Question: Not sure that we like almond butter here. What can I substitute for the almond butter in the apple/cinnamon cups because I’m not sure if peanut butter would change the taste. Will it work without the almond butter? Would I be able to add the almond flavor with extract instead? Thanks

      1. Brittany Mullins
        January 4, 2021 AT 11:15 am

        I do another type of a nut butter. I personally think peanut butter would be tasty!

    21. Marla Miller
      December 29, 2020 AT 9:59 am

      I live in Spain, so it’s rather difficult to find liners to make these recipes. Can I just lightly grease the cupcake baking pan with vegetable oil or will the oatmeal cups burn if I don’t use the liners?

      1. Brittany Mullins
        December 29, 2020 AT 10:04 am

        You can use oil to grease the tin. The silicone liners are helpful but not absolutely necessary. Let me know how the oatmeal cups turn out for you!

    22. Trish
      December 14, 2020 AT 12:25 pm

      Hi! These look delicious. You listed nutritional information. Is this the same for all the flavors or just the base recipe? Looking forward to making them this week. Thank you!

      1. Brittany Mullins
        December 14, 2020 AT 11:41 pm

        Hey Trish – the nutritional info is for the base recipe.

    23. Heather
      December 8, 2020 AT 11:18 am

      I am allergic to bananas….any sub in the peanut butter ones?

      1. Brittany Mullins
        December 8, 2020 AT 12:21 pm

        You can use applesauce instead. 🙂

    24. Shari
      November 30, 2020 AT 11:02 am

      Made the chocolate chip muffins…. ummm… too good. Want to eat too many at a time! My only thing (and it may be a me thing) is that I think I will cut down the flaxseed a smidgen next time. Other than that… this non-cook/baker loved them. Will make the other varieties soon!

      1. Brittany Mullins
        November 30, 2020 AT 11:43 pm

        So glad these baked oatmeal cups were a hit, Shari! Thanks for making them and for coming back to leave a review. I so appreciate it!

    25. Shari
      November 23, 2020 AT 2:56 pm

      Just about to make these (saw posting on FB). One question. You use unsweetened vanilla almond milk. Since I only have unsweetened original almond milk should I increase a sweetness somewhere else or does it not matter if almond milk isn’t flavored?

      1. Brittany Mullins
        November 23, 2020 AT 10:38 pm

        Hey Shari – It doesn’t matter and is totally a personal preference. You can add a dash of vanilla or some added sweetener if you prefer, but it’s not needed! Let me know how these turn out for you. 🙂

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