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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    152 comments
    1. 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.

    2. 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!

    3. 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!

    4. 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.

    5. 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. 🙂

    6. 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!

    7. 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. 🙂

    8. Adriana Jones
      November 9, 2020 AT 9:41 pm

      Does each base + toppings make 12? So, if I made each flavor- I would end up with 12 of each flavor (4 dozen)?

      1. Brittany Mullins
        November 9, 2020 AT 11:52 pm

        That’s correct!

    9. Lisa
      November 3, 2020 AT 9:29 am

      Just made it this morning and loved them! Healthy, delicious and very easy to make.
      Thank you for the recipe!

    10. Gracie
      October 29, 2020 AT 11:25 am

      I made the chocolate chip ones last night and they turned out delicious! Thanks for the recipe!

      1. Brittany Mullins
        October 29, 2020 AT 1:43 pm

        So glad you enjoyed these, Gracie! 🙂

    11. Katie Boone
      October 26, 2020 AT 10:18 pm

      These are the easiest muffins and filled with high fibre, heart healthy ingredients. I always have them on hand and my little one loves them too. Again super versatile to mix up your own flavours also.

    12. Lauren
      October 20, 2020 AT 11:29 am

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

      1. Brittany Mullins
        October 20, 2020 AT 2:17 pm

        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!!

    13. Carmit
      October 14, 2020 AT 1:49 am

      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!

      1. Brittany Mullins
        October 14, 2020 AT 4:27 pm

        I’m glad these turned out for you! The batter is definitely supposed to be more liquidy before baking. 🙂

    14. Jay
      September 28, 2020 AT 12:55 pm

      Hi! I love baked oatmeal but hate washing muffin tins. Do you think this recipe would work to bake in a 9×13 pan?

      1. Brittany Mullins
        September 28, 2020 AT 2:16 pm

        Hey Jay! What’s your favorite baked oatmeal flavor? I have a ton of recipes for baked oatmeal that is baked in a square baking dish. Check out that link to find a flavor you like!

    15. Arlene
      September 17, 2020 AT 10:32 pm

      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.

      1. Brittany Mullins
        September 18, 2020 AT 6:41 pm

        Ahh yay, so glad this recipe was a hit. Thanks so much for making them and for coming back to leave a comment + star rating. It means the world to me. <3

    16. Nohemi reyes
      September 12, 2020 AT 2:13 am

      Excelente recetas me gustaría que nos comparta recetas lithg por favor, la felicito por sus recetas.

    17. Priscilla
      September 7, 2020 AT 11:41 am

      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 😋

      1. Brittany Mullins
        September 7, 2020 AT 5:37 pm

        Ahh yay!! Definitely come back and let me know what you think of them. 🙂

    18. TRACEY
      September 6, 2020 AT 1:31 pm

      Would water work instead of almond milk? I cant have any dairy or milk substitutes 🙁

      1. Brittany Mullins
        September 6, 2020 AT 8:33 pm

        Water will work just fine!

    19. Becky Henson
      September 3, 2020 AT 10:39 am

      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?

      1. Brittany Mullins
        September 3, 2020 AT 11:19 pm

        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!

    20. Riri gaty
      August 17, 2020 AT 4:59 pm

      It looks good and delicious 😋

    21. m
      July 25, 2020 AT 3:06 pm

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

      1. Brittany Mullins
        July 26, 2020 AT 6:13 pm

        I’m sure adding some brown sugar would be just fine. Depending on how much you add though, you might need to add more liquid.

    22. Jess
      July 25, 2020 AT 11:01 am

      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!

      1. Brittany Mullins
        July 26, 2020 AT 6:16 pm

        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. 🙂

    23. Jeani
      July 22, 2020 AT 7:06 pm

      Could you sub or even omit the nut butters for anything?

      1. Brittany Mullins
        July 22, 2020 AT 11:23 pm

        Hey Jeani – You could swap the nut butter for a seed butter like tahini or sunflower butter or just leave it out if you don’t have any on hand.

    24. Marisa
      July 16, 2020 AT 7:58 pm

      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!

      1. Brittany Mullins
        July 17, 2020 AT 6:36 pm

        Hey Marisa! They should last a few months in the freezer (about 3-4). Let me know if you end up trying these and what you think!

    25. Christelle
      July 6, 2020 AT 6:15 pm

      Pourrions nous avoir la recette en français please. !!!!😔

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