Baked Oatmeal Cups (Printable)

Soft, chewy oatmeal cups with mix-ins, ideal for quick breakfasts or snacks on the go.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup lightly packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins

11 - Up to 1 cup total of fresh or frozen berries, mini chocolate chips, chopped nuts (walnuts, pecans, almonds), or raisins/dried cranberries

# Method:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - In a large bowl, whisk together the oats, brown sugar, baking powder, cinnamon, and salt until evenly mixed.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and stir gently until fully incorporated.
05 - Fold in any desired mix-ins, ensuring they are evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
07 - Bake for 23 to 27 minutes, or until the tops are golden and the center is set.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Pointers:

01 -
  • They taste like warm oatmeal cookies but happen to be breakfast and you can grab them with one hand while putting on your shoes
  • The texture keeps for days in the fridge unlike mushy overnight oats and they freeze beautifully for weeks
02 -
  • I once skipped the lining step and spent twenty minutes chiseling stuck oatmeal out of the tin, so please use liners or generous spray
  • Letting them cool completely before storing is non-negotiable or they will steam themselves into mush in the container
03 -
  • If your brown sugar is rock hard, microwave it with a damp paper towel for 20 seconds before measuring
  • Check for doneness at 23 minutes because overbaked cups become dry and crumbly instead of pleasantly chewy
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