Baked Oatmeal Cups (Print Version)

Soft baked oatmeal cups, customizable with berries, nuts, and chocolate chips for quick bites.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup light brown sugar, packed
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

11 - Up to 1 cup fresh or frozen berries, mini chocolate chips, chopped nuts (walnuts, pecans, almonds), or dried fruits (raisins or cranberries)

# How-To Steps:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
02 - In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, and salt until evenly mixed.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth and uniform.
04 - Pour the wet mixture into the dry ingredients and stir gently until fully incorporated.
05 - Fold in your choice of mix-ins up to a total of 1 cup, ensuring even distribution throughout the batter.
06 - Spoon the batter evenly into the prepared muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes, or until the tops are golden and set to the touch.
08 - Allow baked cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're legitimately foolproof and come together in under 15 minutes of actual work.
  • Make a batch on Sunday and your mornings transform into something manageable again.
  • You can customize each cup with whatever's in your pantry, so they never feel boring.
02 -
  • Don't skip the 5-minute rest in the pan—I learned this the hard way when I rushed cooling and they crumbled into sad little pieces.
  • If your cups come out dense and heavy, you probably overmixed the batter or used quick oats by accident. Old-fashioned is the non-negotiable here.
03 -
  • If you're vegan, swap the eggs for flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), use plant-based milk and oil, and bake an extra minute or two since they'll need slightly more time.
  • Fill your cups almost completely to the rim—they barely rise and you want them substantial enough to feel satisfying, not like you're eating air with oats.
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