My lifetime of breakfasts is divided into distinct chapters: “Before Baked Oatmeal Cups” and “After Baked Oatmeal Cups”—BBOC and ABOC if you prefer.
I realize it may seem a wee-bit dramatic to divide one’s life into segments based on a breakfast item, but that is how revolutionary these baked oatmeal cups have been for us. A cross between a cozy muffin and a filling bowl of oatmeal, baked oatmeal cups are perfectly portable, endlessly customizable, and incredibly healthy and satisfying. They also freeze beautifully, so you can bake a big batch, freeze half, then enjoy having a healthy breakfast on-hand whenever you need it.
To keep the recipe light and healthy, I used unsweetened applesauce and Greek yogurt to moisten the batter in place of butter or oil, and honey to sweeten it naturally. Also, as long as you are careful with the oats you choose, these baked oatmeal cups are gluten free.
On top of being healthy, freezer-friendly, and all-around fabulous, baked oatmeal cups also couldn’t be easier to make. Place the dry ingredients in one bowl, the wet ingredients in the other, and you are ready to roll.
Stir the batter together, then scoop it into the KitchenAid® Nonstick 6-Cavity Muffin Pan. The paper liners are optional, but I like to use them because it makes the oatmeal cups easier to pack on the run.
From here, the fun customization begins! Sprinkle each cup with any chopped fresh, frozen, or dried fruit you like, along with toasted nuts, or other goodies like chocolate chips or cinnamon sugar. Frozen blueberries and almonds, diced banana and pecans, and chocolate chips with dried cranberries or cherries are a few of our favorites.
Once the batter is scooped and the mix-ins are added, all that remains is to bake. I love using my KitchenAid® Convection Digital Countertop Oven. It bakes as perfectly as a standard oven but uses far less energy (and doesn’t heat up the whole house!).
In 25 minutes, I have a healthy breakfast ready for the week. I love these warmed up with a cup of coffee, and they’re especially tasty with a little maple syrup or vanilla yogurt poured over the top. My husband, who rarely ventures beyond his standard bowl of shredded wheat or peanut butter oatmeal, has been devouring these for a week straight. He often doesn’t have time to sit down for breakfast at home, so being able to grab one on his way out the door has been tremendously helpful. I can see these baked oatmeal cups being ideal for rushed school mornings, packed lunches, and after school snacking too.
Although the recipe as written will yield 12 oatmeal cups, it can easily be doubled, which I heartily recommend. Once you’ve experienced the delicious convenience of baked oatmeal cups, you’ll consider your life changed too!
Baked Oatmeal Cups
Makes 12 oatmeal cups
3 cups old fashioned rolled oats
2 tablespoons ground flaxseed meal
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup non-fat milk or milk substitute of your choosing, such as soy or almond
2 large eggs
1/2 cup plain Greek yogurt
1/4 cup unsweetened applesauce
3 tablespoons honey or maple syrup
1 teaspoon pure vanilla extract
Up to 2 cups of desired mix-ins: Diced bananas, apples, and/or strawberries; fresh or frozen blueberry or raspberries; dried fruits (chopped if large); nuts; chocolate chips
Preheat the oven to 350 degrees. Lightly grease a KitchenAid® Nonstick 6-Cavity Muffin Pan or line with paper liners (also spray the liners if using, as the oatmeal cups may stick). Set aside.
In a large mixing bowl, stir together the rolled oats, flaxseed, cinnamon, baking powder, and salt. Set aside.
In a separate bowl, whisk the milk, eggs, Greek yogurt, applesauce, honey, and vanilla extract until combined. Pour the wet ingredients into the dry and stir to combine.
Divide the oatmeal mixture evenly between the prepared muffin cups, then add in any desired mix-ins by sprinkling them right into the batter.
Bake the oatmeal cups for 25 to 30 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack.
*Notes: To freeze, let the oatmeal cups cool completely, then individually wrap in plastic and place in a zip-top bag. To thaw, place the oatmeal cups in the refrigerator overnight, then rewarm in the microwave for 45 to 60 seconds.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*