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!

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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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    132 comments
  1. Was thinking of adding protein powder to boost the protein for my growing kiddos. Any idea how to adjust the liquid to accommodate that?

    • Hey Lauren! I haven’t added protein powder to these before, but someone else said that she ran out of oats and swapped in some protein powder for the extra oats, so you could always try swapping out maybe 1/2 cup of oats with protein powder and see how that turns out. Let me know what you think if you try it!!

  2. Great receptive and thanks for all the tips! I did add 2 spoons of flour and 2 spoons of almond flour because it seemed too liquid..great as a pancake too!

  3. I saw this recipe on Facebook and thought I’d try it. I was amazed! It worked out great and my husband loved them. Perfect for breakfast with my coffee and keep me going all the way to lunch. All 4 recipes are amazing. I would say to use a tart apple for the apple cinnamon ones.

  4. Just made the chocolate chip and peanut butter banana once. Just took them out of the oven and they smell soooo good. Can’t wait to try them 😋

  5. I made the peanut butter, banana, chocolate chip muffins! Yum! Can’t wait to try the other flavors!
    I would like to make mini-muffin versions for my little to take to school for breakfast. Any thoughts on how long to bake them?

    • So glad you’re loving these baked oatmeal cups, Becky! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. I haven’t tried these as mini muffins, but I would maybe start with 12-15min and just keep an eye on them. Let me know how they turn out if you try them!

  6. These were delicious. Can I add brown sugar to sweeten all four variations? How much brown sugar would I add to each?

  7. Love this simple yet tasty recipe!
    I chose to just make all strawberry & banana following the base recipe and adding 1 whole large banana and about 5 medium size strawberries! So good!

    I’m so happy I’ve found your page – I think I’ve been making about 2 or 3 new recipes a week and I love them ALL! My family needed a healthy change from our regular “go to” menu!

    • Ahh this makes me so happy to hear, Jess!! So glad the strawberry banana ones turned out for you. Thanks for coming back to share and for leaving a star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂

  8. I cannot wait to make these, they look so yummy! I do have a question though…how long do they last in the freezer? Thanks!

  9. I’d really like to incorporate my protein powder into this recipe. How would you alter the measurements?

    • Hey Sissy! I haven’t added protein powder to these before, but someone else said that she ran out of oats and swapped in some protein powder for the extra oats, so you could always try swapping out maybe 1/2 cup of oats with protein powder and see how that turns out. Let me know what you think if you try it!!

    • It varies a little bit for each flavor just based on the type of fruit used, but they’re pretty comparable. If you want the exact stats for each flavor, you can click over the individual oatmeal cup blog posts.

  10. AMAZING!! I made the chocolate chip/banana/ peanut butter muffins!! Love them ❤️

  11. I made the apple cinnamon baked oatmeal cups and my husband and I absolutely loved them. They’re sweet but not too sweet, and the perfect size to go with a cup of coffee or as a snack. Will definitely be making these again!

  12. I made the blueberry and apple ones and added hemp seeds, my kids loved it especially the 4yr old! Perfect recipe for my kids to help with too.

  13. I just gave a comment, but I forgot to add – I substituted applesauce for the maple syrup and it still turned out great! This was in the apple cinnamon one.

  14. Thanks for the recipe! My 1-year-olds love them! However, they are very crumbly. Is there a way to make them less crumbly so they are easier for them to eat? I made the blueberry almond and substituted chia seeds for flaxseeds. Thanks!

      • No, the only thing I did was substitute chia seeds for flaxseeds. Also, I used whole milk, but I don’t think that would make a difference. I can try cooking for a shorter time to see if that helps.

        • No that shouldn’t make a difference! Yes, I’d maybe try cooking them for a few less minutes to see if that helps to make them not so crumbly next time. Let me know how they turn out if you make them again!

  15. I absolutely LOVE these, but do have one question for ya! When I cooked them at 35m on 350 (the apple cinnamon ones) they were still a tad mushy on the inside, but great on the outside. I cooked for 10 more minutes (probably a bit too long) and then they, of course, were nice on the inside but overdone on the out. Would it be a good idea to lower the temperature and maybe bake them for 40-45 instead?

    Other than my inexperience on the baking end of things – they were delicious 😀

    • I’m so glad you enjoyed these baked oatmeal cups, Steffane! You could either try just cooking them for 5 more minutes (40 minutes) and covering the top with tin foil so they don’t get too overdone or you could certainly try lowering the temp to 325 and cooking them for longer. If you do that, I’d check them at 40 minutes to see how they look and cook for 5 more minutes at a time until you think they seem done. 🙂

  16. Can this recipe be used to make cookies somehow? It’s a nice recipe & I like the ingredients but I think my kids will find the middle of the muffin dense. I liked how the top of them crisped up when baking.
    Thank you for posting.

  17. I just made these for my daughter to have as snacks at school. We tried the blueberry almond recipe but omitted the sliced almonds since they are too hard for her. Still very good and so versatile. I can’t wait to try the apple cinnamon and peanut butter banana. Also consider trying a blueberry banana combo. That sounds delish! Always looking for healthy snack options for toddlers. Thanks for sharing!

    • Yay!! I’m so glad these baked oatmeal cups have been a hit with your daughter. I bet a blueberry banana combo would be delish!! Thanks so much for taking the time to come back and leave a comment + star rating. I really appreciate it. <3

  18. I’ve made each of these except for the chocolate chip version in the past, I LOVE them I’m back for more of the blueberry almond! It turns out I’m out of baking powder though and with everything going on the store is also out. Will these turn out ok if I make them without?

  19. Hi, I’m making these tonight but realized I don’t have applesauce or almond butter…. can I use regular butter instead ? Or do you recommend oil ? Let me know thank you so much!:)

    • Hey Hayley! You could use mashed bananas instead of the applesauce and you could swap the almond butter with another nut butter or even just leave it out if you don’t have any on hand. Let me know how these turn out for you!!

  20. I made the peanut butter banana version and they were a hit. Do you think these could be baked in a mini muffin tin?

    • So glad you enjoyed these baked oatmeal cups, Eva!! I’m sure baking these as mini muffins would work just fine! You’d probably just have to adjust the cook time. Let me know if you try it!!

  21. Made the blueberry almond and used chia seeds!! Moist and delish. Just sprayed my muffin tin with an avocado oil spray and they came out very easily!!

  22. Absolutely love these!! They are so easy to make and so convenient for breakfast. I make a dozen every week & have shared with many people. Everyone likes them. My favorite is the blueberry almond. Plan to try your energy balls next 😊

    • I haven’t tried it, so I’m not sure how they’ll turn out, but I think that would be just fine. You could also use applesauce instead of the mashed bananas. Let me know if you end up making these and how they turn out!

  23. I haven’t tried this recipe yet, and I have questions. If I use chia seeds, do I need to grind them or can I soak them first? Second, can I substitute vegetable or coconut oil for the almond butter?

    Thanks!

    • Hey Cyndee – No need to grid or soak the chia seeds before, you can add them as you would add the flaxseed in the instructions. I’ve never tried using coconut oil or another oil to sub the almond butter, but I’m sure it would be fine. I’d maybe go with coconut oil versus vegetable oil. Let me know if you end up making these and how they turn out!

  24. These are great! I make them all the time. They come together so quickly and they last in the fridge all week. Highly recommend!

  25. Yum!! My new favorite breakfast! These are easy and super forgiving. I wanted more crunch so I added more almonds to the blueberry ones no problem. I ran out of oats so I added a half cup protein powder that was delicious too!

  26. I haven’t made this yet, but this looks so good and I need healthy food for my daughter and I. My question is do I need the 1-1/2 cups of almond milk to each flavor? I was a little confused on that. I want to make them all

  27. So easy and so good! I used quick oats and added chocolate chips to the blueberry recipe (I love chocolate). Very good!!!!

  28. I just made the banana PB to have breakfast prepped when I go back to work next week after maternity leave 😭. I added 1/4 cup brewers yeast to help boost milk supply. 🍼

    • Congrats mama!! Definitely let me know how they turn out with the brewers yeast. I’ve been loving my lactation cookies + bites, but good idea to add in brewer’s yeast to the oatmeal cups, I need to try that! 🙂

  29. I have made three out of 4 of the original variations. Fabulous, easy recipe. The favorite for sure is the chocolate chip. I made 8 batches this week while visiting family. They freeze so well. There is an equally good pumpkin spice version that uses eggs instead of the flax seed available from the same author. In addition I have found adding 1 Tablespoon cocoa powder and 1 Tablespoon Espresso powder to the chocolate chip variation kicks it up a notch. I LOVE this recipe.

  30. Love these! I used almond butter, sugar free maple syrup, and sugar free chocolate chips. Tasted great!

  31. Love love love these! I used the banana version with unsweetened vanilla almond milk, one tablespoon of flaxseed, one tablespoon of chia seeds, almond butter, and added walnuts too! SOOO GOOD!

    • Baking powder increases the volume and lighten the texture of baked goods so that’s why it’s included in this recipe. You don’t need flour for baking powder to work. 🙂

  32. Hello I love the look of these. Is there anything else I could use instead of banana? I really don’t like the flavour of it. thanks

  33. Fantastic baked oatmeal! Only note would be that if you are using a UK sized cupcake tin this recipe will make approx. 22 oatmeal cups and they only take 25 minutes to cook. I much prefer this size however as I made them for 2 toddlers so this made the perfect sized snack.

  34. HI! Do you think the peanut butter could be omitted altogether for the banana ones? I would love to send these into school, but my girls don’t like the sunbutter and we can’t do any nut butters due to allergies.
    Thank you!!

  35. Thank you for healthy recipes!! It’s frustrating to join or subscribe, & then get a bunch of recipes that are loaded with unhealthy stuff—chemicals, preservatives, sugar, artificial sweeteners, added salt, refined flours,… stuff like Lipton’s Onion Soup Mix, bottled BBQ sauce, Mayo (light or otherwise), white bread, hamburger buns, white rice, boxed cake mix, flavored/sugared yogurt…etc etc etc. So, I thank you for clean eating recipes!!
    Do you think cacao nibs can be substituted for the vegan chocolate chips in your oatmeal cups recipe?? Bless you!!

  36. Hi, I was wondering, can I use chia seeds insted ground flaxseed. Thank you! I’m quite anxious to make them!

  37. I want to make all of them at the same time, so a little of each. How do i change recipe to make a little of each?
    I figure the oatmeal base is for one of the flavors at a time? Or are we suppose to split up base 4 ways?
    I know you said you can make a combo of them but it doesn’t say how to split up the ingredients or what the ingredients is for the combo? Does that make sense? I wasn’t sure about that.

    • Hi Danielle! My recommendation would be to split the base 4 ways. You can make all the flavors using banana or applesauce in the base recipe OR make your base without the banana and applesauce, split it in half into two bowls and then add the apple sauce and banana to each, just remember to use 1/2 what the recipe calls for so 1 banana would go in the batch for the PB Banana and the chocolate chip and 1/4 cup applesauce would go in the batch for the apple cinnamon and blueberry. I hope this makes sense.

  38. I think there’s an ingredient missing from the Peanut Butter Banana list; all it says is peanut butter and optional banana slices. How much banana goes in mashed?

  39. like these a lot,The convenience of keeping them in the freezer for a good snack is a plus too. My favorite is probably the peanut butter one!

    • Yes! I’d recommend replacing the 2 Tablespoons of flaxseed with 2-3 egg whites. Another option is to pair the oatmeal cups with a protein source like hard boiled eggs, scrambled egg whites or a protein shake. That’s what I usually do! 🙂

  40. When you say “rolled oats” are they the old fashioned oats or the instant oats? Thank you!! Looking forward to making these!

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