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.

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

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 (affiliate link)
  • 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 (affiliate link). 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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    48 comments
  1. 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.

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

  3. 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!

  4. 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

  5. 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.

  6. 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!!

  7. 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!!

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

  9. 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.

  10. 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?

  11. 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! 🙂

  12. 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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