Baked Oatmeal Cups (Printable View)

Wholesome baked oatmeal cups with cinnamon and vanilla, customizable with berries or nuts for quick meals.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins (up to 1 cup total)

11 - Fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, almonds)
14 - Raisins or dried cranberries

# How To Make It:

01 - Preheat the oven to 350°F. Prepare a 12-cup muffin tin by lining with paper liners or coating with nonstick spray.
02 - In a large bowl, whisk together rolled oats, brown sugar, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until fully combined.
05 - Fold in any desired optional mix-ins, not exceeding one cup total.
06 - Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
07 - Bake for 23 to 27 minutes or until the tops are golden brown and set.
08 - Allow cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They sit in your fridge ready to grab, which means you actually eat breakfast instead of skipping it.
  • The texture is impossibly soft and chewy, like someone baked cookies but made them wholesome and socially acceptable for 7 AM.
  • You can swap mix-ins based on what's in your pantry, so they never feel boring even when you make them weekly.
02 -
  • The applesauce isn't just sweetening—it's what keeps these from drying out in your fridge, which I realized when my first batch turned crumbly by day three.
  • Filling cups to the very top matters; underfilled cups bake up hollow in the middle, and it looks sad.
  • A quick microwave warm-up before eating transforms the texture back to that fresh-baked softness, even after days in the fridge.
03 -
  • Brown sugar must be packed down when you measure it; loose brown sugar will give you the wrong amount and throw off the moisture balance.
  • If you don't have applesauce, Greek yogurt works in a pinch and adds extra protein, though the flavor shifts slightly toward tanginess.
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