Introduction
Looking for a nutritious, make-ahead breakfast that fits even the busiest mornings? Baked oatmeal cups are a game-changer. Packed with fiber, naturally sweetened, and endlessly customizable, these mini oatmeal bites are a perfect grab-and-go option. Whether you’re rushing to work, prepping school lunches, or just trying to eat better, these tasty cups bring comfort and nourishment in every bite.
Ingredients:
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups milk (dairy or plant-based)
2 eggs
1/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 cup mashed banana or unsweetened applesauce
Optional mix-ins: chopped nuts, chocolate chips, blueberries, raisins, shredded coconut
Instructions:
Preheat and Prepare
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease with oil or cooking spray.
Mix Dry Ingredients
In a large bowl, combine oats, baking powder, cinnamon, and salt.
Whisk Wet Ingredients
In a separate bowl, whisk together the milk, eggs, maple syrup (or honey), vanilla extract, and mashed banana/applesauce.
Combine Everything
Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in any optional mix-ins you’d like to use.
Fill Muffin Tin
Divide the mixture evenly among the 12 muffin cups. Each should be about 3/4 full.
Bake
Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and Enjoy
Let the oatmeal cups cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
Serving and Storage Tips:
Serving: These oatmeal cups are delicious warm or cold. For a cozy touch, reheat them in the microwave for 15–20 seconds and top with a spoonful of yogurt or nut butter.
Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months. Wrap individually for easy defrosting!
Variations:
