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baked oatmeal cups 269054908

Healthy Meal Prep Baked Oatmeal Cups

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Easy, healthy Baked Oatmeal Cups for quick meal prep! Grab-and-go breakfast or snack. Your perfect healthy baked oats portions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 156
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups old fashioned oats gluten free certified if necessary
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cup unsweetened almond milk
  • 2 tablespoons ground flax seed
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup
  • 1 cup blueberries fresh or frozen
  • 1/2 cup sliced almonds
  • 4 cups old fashioned oats gluten free certified if necessary
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cup unsweetened almond milk
  • 2 tablespoons ground flax seed
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup
  • 1 cup small diced apple I used granny smith
  • 4 cups old fashioned oats gluten free certified if necessary
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cup unsweetened almond milk
  • 2 tablespoons ground flax seed
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons poppyseeds
  • 4 cups old fashioned oats gluten free certified if necessary
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cup unsweetened almond milk
  • 2 tablespoons ground flax seed
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup
  • 1 cup dried cranberries
  • 2 teaspoons orange zest
  • 2 teaspoons orange juice
  • 1/2 cup chopped walnuts optional
  • 4 cups old fashioned oats gluten free certified if necessary
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cup unsweetened almond milk
  • 2 tablespoons ground flax seed
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup
  • 1 cup sweet potato puree
  • 1/2 cup grated carrots
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 4 cups old fashioned oats gluten free certified if necessary
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cup unsweetened almond milk
  • 2 tablespoons ground flax seeds
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup
  • 2 large bananas mashed
  • 1/2 cup peanut butter smooth or crunchy

Method
 

  1. Preheat oven to 375°F. In a large bowl, add almond milk, ground flax, maple syrup, vanilla extract, and coconut sugar. Mix until combined, then let sit for 5 minutes.
  2. Add the remaining ingredients. Mix again until completely combined, then let the mixture sit for about 10 minutes until slightly thickened.
  3. Spray a muffin tin with cooking spray or line it with cupcake liners. Scoop the oatmeal mixture into the tin using a large ice cream scoop or a 1/4 measuring cup.
  4. Bake the oatmeal cups for 20-25 minutes, or until cooked through. Remove from the oven and let them sit in the muffin tin for about 20 minutes until cooled and completely set.

Nutrition

Calories: 156kcalCarbohydrates: 30.4gProtein: 3.7gFat: 0.6gSaturated Fat: 0.3gSodium: 138.1mgFiber: 3.2gSugar: 10.5g

Notes

Ingredient Flexibility: I love that this base recipe is a perfect canvas for your favorite flavors.
My personal favorite is the banana peanut butter version, but don't be afraid to mix and match add-ins from the different variations, like adding a handful of blueberries to the apple version.
Storage Secret: These cups keep beautifully.
I store them in an airtight container in the fridge for up to 5 days.
For longer storage, I freeze them on a baking sheet before transferring to a freezer bag.
They reheat perfectly in the microwave straight from the freezer.
Make-
Ahead Magic: The mixture benefits from that 10-minute rest, but I've often prepared the entire wet and dry mix the night before, kept them separate in the fridge, and combined them in the morning for a super-fast bake.
It works like a charm.
Common Mistake: The most important step is letting them cool completely in the tin.
I learned this the hard way when I tried to remove one too early and it fell apart.
That 20-minute cool-down is non-negotiable for them to set properly.
Serving Suggestion: While delicious on their own, I sometimes warm one up and top it with a dollop of Greek yogurt and an extra drizzle of maple syrup for a more decadent breakfast or snack.
Equipment Note: If you don't have a muffin tin, you can bake this as a slab in a greased 9x13 pan.
Just increase the baking time to about 30-35 minutes, until the center is set, and then cut into squares.