Baked Oatmeal Cups 4-Ways

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!

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)

Brittany Mullins
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.
4.78 from 66 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12
Calories 139 kcal

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

  • 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 cupCalories: 139kcalCarbohydrates: 23gProtein: 4gFat: 4gFiber: 4gSugar: 6g
Keyword baked oatmeal cups
Tried this recipe?Let us know how it was!

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




    210 comments
    1. Cindy
      June 13, 2021 AT 11:09 am

      5 stars
      Love this recipe!

      1. Brittany Mullins
        June 14, 2021 AT 11:36 am

        I’m so glad you enjoyed these oatmeal cups, Cindy! Thanks making them and coming back to leave a review. I really appreciate it!

    2. Angie
      June 7, 2021 AT 5:16 pm

      5 stars
      Made the apple and cinnamon ones today. Absolutely stunning!! Both hubby and I loved them! Came out perfect! Great for on the go breakfast. Thank you for sharing 👍🏾

      1. Brittany Mullins
        June 8, 2021 AT 1:19 pm

        Woo!! So glad the apple ones were a hit, Angie!! Thanks for trying them and for the review. I so appreciate it!

    3. Kaja Fickes
      May 7, 2021 AT 10:22 pm

      I love the sound of these but I’m allergic to tree nuts. Is there a substitute for the almond butter that you’d recommend?

      1. Brittany Mullins
        May 10, 2021 AT 12:55 pm

        Hey Kaja – You can skip the nut butter or use sunflower seed butter or tahini instead.

        1. Kaja Fickes
          May 10, 2021 AT 7:40 pm

          Thanks! I look forward to trying these and will be back with a recipe rating soon. Thanks for the great ideas!

          1. Brittany Mullins
            May 11, 2021 AT 11:49 am

            Let me know how it turns out 🙂

    4. Gillian
      April 30, 2021 AT 9:09 pm

      4 stars
      I absolutely loved the taste!! I did find though that they fell apart a bit after baking. I don’t like using liners in my baking, so I wonder if thats the reason or if anyone else has found this? Maybe theres an adjustment I can make for them to hold together better? I made the Blueberry, and the only sub I made was using cows milk instead of almond milk. Thanks so much!

      1. Brittany Mullins
        May 1, 2021 AT 9:01 pm

        Hey Gillian – I haven’t had an issue with these falling apart. Did they seem dry to you? How long did you let them sit before removing them from the muffin pan?

    5. Lauren
      April 13, 2021 AT 11:13 am

      5 stars
      I’ve been avoiding white sugar & flour for 6 months and was craving something sweet. I made the apple cinnamon version of the recipe following the suggestion of additional apple & cinnamon left in your feedback. I also added 1/2 cup each broken walnuts and raisins; substituted 1/2 of the maple syrup with honey. Very good and a nice change from the raw oatmeal I tend to eat for breakfast. Looking forward to trying some of your other recipes and am glad to have found your website thanks to my sister.

      1. Brittany Mullins
        April 13, 2021 AT 11:29 am

        So glad you found my site too!! And pumped to hear you loved these baked oatmeal cups. Thanks for making them and for the review, Lauren. I so appreciate it!

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