Make these simple, portion-control breakfast cups using your muffin tin. This recipe yields moist, healthy baked oatmeal cups perfect for grab-and-go mornings.
Author:emilyharrison
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 cups1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rolled oats (use gluten free if needed)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk (dairy or non-dairy substitute)
1/4 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1 cup mixed berries (fresh or frozen)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin or use paper liners.
In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Mix these dry ingredients well.
In a separate medium bowl, whisk together the milk, maple syrup, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
Gently fold in the mixed berries.
Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes, or until the tops are lightly golden and set.
Let the baked oatmeal cups cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a vegan oatmeal cups version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use non-dairy milk.
To achieve the best texture—moist but firm—do not pack the mixture into the muffin cups; spoon it lightly.
These are freezer friendly breakfast items. Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight or reheat from frozen for 60-90 seconds in the microwave.
For low sugar oatmeal cups, reduce the maple syrup to 1/4 cup and add 1/4 cup unsweetened applesauce.