Baked Oatmeal Cups Recipe

This baked oatmeal cups recipe is the cozy, make-ahead breakfast your busy mornings have been missing. Lightly sweetened, warmly spiced, and packed with hearty oats and a touch of chocolate, these wholesome little cups bake up soft, satisfying, and perfectly portable.

What I love about these baked oatmeal cups is how incredibly simple they are to make, using ingredients you probably already have in your pantry. They’re naturally sweetened, easy to make ahead, and endlessly customizable. We also love these oatmeal banana coconut cookies and dried fruit banana oatmeal cookies for more wholesome, oat-based goodness.

Why You’ll Love This Baked Oatmeal Cups Recipe

• Perfect for meal prep. These oatmeal cups are made for planning ahead. Bake a batch (or two!) over the weekend, and you’ll have a nourishing, grab-and-go breakfast ready for busy mornings.
• Naturally sweetened. With applesauce and just a bit of brown sugar, these are gently sweet without being overly sugary. You can also use mashed banana for an extra nutritious twist.
• Kid-approved. Toddlers and picky eaters love the mini chocolate chips and soft, muffin-like texture. They’re easy for little hands and mess-free.
• Portable and freezer-friendly. Great for packing in lunchboxes, taking to work, or stashing in your freezer. They thaw quickly and reheat beautifully.
• Full of nourishing ingredients. Made with whole grain oats, eggs, nut butter, and milk for a satisfying balance of protein, fiber, and healthy fats.
• Customizable. From nut butters and fruits to mix-ins like nuts or seeds, you can make them different every time and never get bored.

Ingredients Needed For Baked Oatmeal Cups

• Unsweetened applesauce. Adds natural moisture and sweetness without needing extra oil or sugar. Mashed banana works great here, too.
• Eggs. Help bind the cups together and add protein.
• Peanut butter. Adds richness, flavor, and healthy fats. Creamy is easiest to stir in, but chunky works too.
• Brown sugar. Just a touch for added sweetness and moisture.
• Milk. Any kind you like! Dairy or dairy-free both work beautifully.
• Vanilla extract. Rounds out the flavors and adds cozy warmth.
• Old fashioned oats. Heartier and chewier than quick oats, these hold their texture best when baked.
• Baking powder. Lifts the cups slightly and helps them set up.
• Cinnamon. Brings that classic, comforting spice.
• Mini chocolate chips. Because a little chocolate makes everything better, you can leave them out, but we never do.
• Butter. Just a bit of melted butter adds richness and helps with texture.

How I Make Baked Oatmeal Cups

(This is a quick overview of how I make baked oatmeal cups, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat your oven. Set it to 350 degrees F and either spray a muffin tin with nonstick spray or use paper liners.
2. Mix the wet ingredients. In one bowl, whisk together the applesauce, eggs, peanut butter, brown sugar, milk, and vanilla until smooth.
3. Combine the dry ingredients. In a second bowl, stir together the oats, baking powder, cinnamon, and mini chocolate chips.
4. Stir it all together. Slowly add the dry mix to the wet, stirring until well combined. Then, pour in the melted butter and give it a final mix.
5. Divide and bake. Spoon the mixture evenly into your muffin tin, making sure each cup has a good balance of oats and liquid. Sprinkle extra chocolate chips on top and bake for 18 to 20 minutes until set and golden.
6. Cool and enjoy. Let them sit for 5 minutes in the pan, then transfer to a wire rack to cool completely.

How to Pack Baked Oatmeal Cups for Work and School

These oatmeal cups are a dream for busy mornings. I like to wrap each one individually in parchment or place them in reusable silicone snack bags. Toss one (or two!) into a lunchbox, backpack, or work tote, and you’re good to go. They’re sturdy, not crumbly, and don’t need to be kept warm or cold for short trips. If packing for kids, pair with a fruit pouch or some string cheese for a balanced breakfast on the run.

You can also reheat one in the morning and wrap it in foil or a small thermos to keep it warm until you’re ready to eat. They’re a much healthier (and tastier) option than a granola bar or drive-thru pastry.

Recipe Variations and Substitutions

Add Nuts: Chopped walnuts, pecans, or slivered almonds add crunch and healthy fats.

Swap the Fruit Base: Use mashed banana or pumpkin purée instead of applesauce for a flavor twist.

Make it Dairy-Free: Use almond, oat, or soy milk, and skip the butter or sub with coconut oil.

Use Different Nut Butters: Almond butter, cashew butter, or sunflower seed butter all work beautifully.

Add Dried Fruit: Stir in raisins, cranberries, chopped dates, or apricots for a chewy bite.

Try Other Spices: Add nutmeg, cardamom, or ginger for a seasonal spin.

Make it Vegan: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and a plant-based milk and butter alternative.

Lower the Sugar: Skip the brown sugar and reduce the chocolate chips for a lighter version.

Add Seeds: Stir in chia seeds, flaxseeds, or hemp hearts for added nutrition.

Storing and Freezing Baked Oatmeal Cups

Once cooled completely, transfer the oatmeal cups to an airtight container. They’ll stay fresh in the refrigerator for up to 1 week, making them perfect for breakfast meal prep.

To freeze, place the oatmeal cups on a baking sheet in a single layer and freeze until solid (about 1 hour). Then, transfer to a zip-top freezer bag or airtight container, squeezing out as much air as possible. They’ll keep well for up to 3 months.

Reheating from frozen: Just microwave one for 30–40 seconds or pop it in the toaster oven. They warm up soft and tender, just like fresh out of the oven. No thawing required!

How to Reheat Baked Oatmeal Cups

Just pop one in the microwave for about 20–30 seconds for a warm, just-baked feel. If you’re reheating several, place them in a 300 degree F oven for 8–10 minutes.

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