Baked Oatmeal Cups
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Warm, hearty, and perfect for grab and go mornings. These baked oatmeal cups are loaded with fruit, lightly sweetened, and baked until tender. They are an easy breakfast or snack the whole family will love.
I am the queen of quick and basic breakfasts.  I prefer a piece of toast, an English muffin, or a yogurt to a big breakfast most of the time.Â
However, sometimes I need something a little heartier that a piece of bread.  Sometimes I make Cranberry Orange Baked Oatmeal that’s something I need to sit and eat with a fork. I also like Overnight French Toast Casserole but again that’s something I have to sit to eat. Â
During the week I need something I can eat on the run. I have made Fruit and Nut Granola Bars which are great for eating in the car or while walking. But this time I wanted something a little heartier.Â
That’s when I decided to make Baked Oatmeal Cups. I figured I could use a recipe similar to my baked oatmeal but make it into individual servings. Â
What is baked oatmeal?
Baked oatmeal is baked in the oven and cut into pieces instead of having a looser texture and being eaten with a spoon. It’s made by mixing rolled oats with milk, eggs, and a sweetener then baking it in the oven until it sets into a soft casserole. The texture is tender, light, and chewy, kind of like a cross between oatmeal and a muffin.
My baked oatmeal usually has ripe bananas and some type of fruit in them. Usually I use berries and today I decided to go with half blueberry and half cranberry.Â
What other fruits can I use?
Any berry can be used so strawberries, blackberries, and raspberries are all good choices. You can also use apples or pears. Â
This baked oatmeal is mixed in a bowl, sweetened with maple syrup, and then gently mixed with fruit. It’s poured into a muffin cup and baked until firm.Â
Ingredients:
- rolled oats
- baking powder
- salt
- cinnamon
- whole milk (or plant based milk)
- eggs
- banana
- maple syrup (or you can use honey)
- vanilla
- blueberries
- cranberries
To make the oatmeal cups spray a muffin tin with baking spray. In a large bowl combine the milk, eggs, mashed banana, maple syrup, and vanilla. Mix well. Add in the oats, baking powder, salt, and cinnamon. Mix well. Divide into bowl bowls and fold the blueberries into one bowl and the cranberries into the other.Â
Use a 1/4 cup cookie scoop and scoop the oatmeal mixture into the prepared pan. Bake at 350 degrees for 25-30 minutes. Remove from the oven and cool 10 minutes. Enjoy.
These oatmeal muffin cups are delicious.  The outside is firm and the inside is soft and delicious. The cranberries and blueberries burst with juiciness in your mouth. There are hints of vanilla and cinnamon throughout the oatmeal.Â
Oatmeal cups are a great grab and go breakfast.  You can heat them up before eating or leave them cold. Either way they are hearty and delicious.Â
Can you freeze oatmeal cups?
You can wrap each oatmeal cup in plastic wrap and then put them in a freezer bag.  Freeze for up to 3 months.Â
Store the oatmeal cups in an air tight container in the refrigerator for up to 5 days. I find if you wrap them individually they last a bit longer.Â
Baked Oatmeal Cups
Equipment
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- 1/2 cup fresh cranberries
Instructions
- Preheat the oven to 350 degrees.
- Spray a muffin tin with cooking spray and set aside.
- In a large bowl combine the milk, eggs, maple syrup, and vanilla. Mix well.
- Add in the oats, baking powder, cinnamon, and salt and mix well.
- Divide the mixture in half.
- Fold the blueberries into one half and cranberries into the other half.
- Using a 1/4 cup cookie scoop, scoop the mixture into the prepared muffin tin.
- Bake for 25-30 minutes.
- Remove from oven and cool for 10 minutes before removing the oatmeal cups.
Notes
