Can I use quick oats instead of old fashioned?

Yes, but the texture will be softer and less chewy.

Can I make these without peanut butter?

Absolutely. Try almond butter, sunflower seed butter, or even just leave it out if needed.

Can I make these in a mini muffin tin?

Definitely, just reduce the bake time to around 10–12 minutes and keep an eye on them.

Can toddlers eat baked oatmeal cups?

Yes! These are great for toddlers, especially when made with mashed banana or applesauce and no added chocolate. Just skip or reduce the sugar and chocolate chips if you're serving them to little ones. You can even add finely grated veggies like carrots or zucchini for an extra nutritional boost.

How to make baked oatmeal cups without eggs?

You can easily make these egg-free by using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes to thicken). Mashed banana also helps bind the mixture. Make sure to bake until the centers are fully set.

Best toppings for baked oatmeal cups?

We love topping ours with extra mini chocolate chips before baking, but you can also sprinkle on shredded coconut, a few chopped nuts, dried fruit, or even a thin apple or banana slice on top for visual appeal and flavor. After baking, try a little Greek yogurt, nut butter drizzle, or a spoonful of jam on top!

Best Baked Oatmeal Cups for Meal Prep: Freezer-Ready

Description

Wholesome baked oatmeal cups made with oats, applesauce, and peanut butter. Soft, naturally sweetened, and perfect for breakfast meal prep!

Ingredients

Units Scale

1/2 cup unsweetened applesauce (or mashed banana)
2 large eggs
1/3 cup peanut butter
1/4 cup brown sugar
1 1/4 cups milk (any kind)
1 teaspoon vanilla extract
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup mini chocolate chips (plus extra for topping)
1 tablespoon melted butter

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Instructions

Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together applesauce, eggs, peanut butter, brown sugar, milk, and vanilla until smooth.
In a separate bowl, stir together oats, baking powder, cinnamon, and chocolate chips.
Add dry ingredients to wet ingredients and mix until just combined. Stir in melted butter.
Divide the batter evenly between muffin cups and top with extra chocolate chips.
Bake for 18–20 minutes until set and lightly golden.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

To make these dairy-free, use plant-based milk and coconut oil instead of butter.
For egg-free, use flax eggs (1 tbsp flax + 3 tbsp water per egg).
These freeze beautifully for up to 3 months. Reheat in the microwave for 30 seconds.
Customize with nuts, seeds, dried fruit, or different spices for endless variations.

Nutrition

Calories: 165 kcal
Sugar: 7g
Sodium: 90mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 5g
Cholesterol: 25mg