Baked Oatmeal Cups 4-Ways

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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.

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.

Stack of baked oatmeal cups.

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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.25 from 328 votes

Baked Oatmeal Cups (4 Variations)

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.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12

Ingredients  

Oatmeal Cups Base

Chocolate Chip 

  • 2 Tablespoons peanut butter
  • 2 mashed bananas, about 1/2 cup
  • ¼ cup mini chocolate chips, divided (dairy-free, if needed)

Apple Cinnamon

  • ½ teaspoon cinnamon, 1 teaspoon total
  • 2 Tablespoons almond butter
  • ½ cup applesauce
  • ¼ cup diced apple, divided

Blueberry Almond

  • ½ cup applesauce
  • 2 Tablespoons almond butter
  • ¼ 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

  • 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.
  • In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
  • 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 

  • Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.
  • Pour wet ingredients into the large bowl with the dry ingredients.
  • Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
  • 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

  • Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.
  • Pour wet ingredients into the large bowl with the dry ingredients.
  • Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
  • 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

  • Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
  • Pour wet ingredients into the large bowl with the dry ingredients.
  • Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
  • 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

  • Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.
  • Pour wet ingredients into the large bowl with the dry ingredients.
  • Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
  • 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.

Video

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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: baked oatmeal cups
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

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?

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




324 Comments

  1. 5 stars
    love this recipe! I made the base and added in one scoop of vanilla pea protein powder and chopped almonds!

    1. YAY! I am so glad you are loving this recipe. Thanks so much for coming back and sharing your review & star rating, I really appreciate it!

  2. 5 stars
    My kids just love the chocolate chip ones! They ask me every week to make ‘em!! I use a little less milk which makes them a bit denser. Thanks for the recipes!!

    1. WOO! So glad these are a hit for you and your family, Sara. Thank you for coming back and sharing your review & star rating, it means so much to me!

  3. Have any of you tried the chocolate chip ones without the banana? I’m not quite sure if I would need to sub with another egg or something…

  4. I measured exactly all the ingredients but wet ingredients was too much. It was watery so i had to add more oats

    1. Hey Debra – It should be fine to add 1 or 2 scoops of protein powder, but I haven’t tested it! You might need to add a touch more milk and if not, the bake time might not be as long. If you try it, definitely come back and let me know how they turn out!

      1. Hey Brittany! It was so much fun because my kids helped me. It turns out delicious, and the kids love it too!

        1. YAY! I am so glad these are a hit for everyone, Bionaze. Thank you for sharing your review & star rating, I appreciate it!

      1. Hi Chloe – My toddlers love these, I would recommend cutting up the apples small enough that they get soft, but aren’t a choking hazard! They do get pretty soft as long as they are cut small enough. Hope these are a hit!

  5. This looks like it could be a winner for me! Here’s the sitch: We are parents of twins who are hitting puberty and are INHALING food like mad. I like the idea of a batch cooking these and having a ton in the freezer to take out as needed. When it comes to transferring from freezer to fridge to thaw, will their consistency be altered (meaning: mushy?) if they are merely thawed and not heated?
    I am imaging the twinnos grabbing the cups the night before in prep for their school lunch and tucking them in their sacks. This is a twee question, I know. 😀 But it’s all about economizing these days and can’t afford recipe flubs. In any case, thank you so much for a great idea!

    1. Hi Sadie – These freeze/thaw incredibly well! Hope these are a hit for your kiddos! Enjoy. 😊

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