Baked Oatmeal Cups (Printer-friendly)

Soft, chewy oatmeal cups with mix-ins, perfect for wholesome 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 - ½ cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon ground cinnamon
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1¼ cups milk (dairy or unsweetened plant-based)
08 - ¼ cup unsweetened applesauce
09 - ¼ 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), raisins or dried cranberries

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a large bowl, whisk together 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 wet ingredients into dry ingredients and stir gently until fully combined without overmixing.
05 - Fold in any desired optional mix-ins evenly throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes until tops are golden and set when lightly touched.
08 - Allow cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste warm and chewy straight from the fridge, no toaster required.
  • You can customize each cup with whatever's in your pantry, so no two batches feel boring.
  • Make a dozen on Sunday and actually stick to eating breakfast for once.
  • They freeze beautifully, which means future-you gets a break on hectic mornings.
02 -
  • Overfilling the cups is the #1 reason they spill in the oven and bake unevenly—fill almost to the top, not all the way.
  • If your mix-ins are really wet (like fresh strawberries), they'll weep liquid into the batter and make the bottoms soggy—pat them dry or use frozen.
  • The baking time varies wildly depending on your oven, so start checking around the 23-minute mark instead of blindly trusting it to be done at 27.
03 -
  • Warm these briefly in the microwave before eating for the best chewy texture—cold ones work fine but taste infinitely better when warm.
  • If you want them sweeter without adding more sugar, drizzle with a bit of maple syrup or honey after baking instead of before.
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