Baked Oatmeal Cups

Baked Oatmeal Cups are wonderful for a quick breakfast or midday snack. They come together quickly and freeze beautifully so that you can easily store leftovers. 

Baked Oatmeal Cups are wonderful for a quick breakfast or midday snack. They come together quickly and freeze beautifully so that you can easily store leftovers.

This might sound strange, but sometimes I forget to eat on workdays. It’s one of those odd things that happens when you’re home alone all day.

I get no cues from coworkers microwaving their Lean Cuisine or asking who else wants to go in on an order from the local deli. This doesn’t happen all the time; some days I’m a ravenous snacker.

But if I’m very focused on work and not paying attention to the clock, 2pm might suddenly roll around and… “why am I brain dead? Dummy, maybe it’s because you haven’t had anything to eat.”

Keeping quick, healthy snacks around like these baked oatmeal cups have become a lifesaver. They’re inexpensive, tasty and satisfying.

They freeze well, defrost quickly, and I can shove one in my mouth if I realize I need brain food. For anyone who hasn’t tried baked oatmeal: the texture of these is a bit like a dense banana bread filled with cooked oats. The oats are what create that dense quality, and the bananas add moisture and a soft texture.

Baked oatmeal cups about to go in the oven.

Recipe Tips

  • While I love the texture they add to the finished product, you can omit the dried fruit and nut toppings if you’d prefer to simplify things (they can also be stirred directly into the batter).
  • You can swap out the cashew butter for any nut butter you have on hand.
  • Honey could use used in place of the maple syrup.
  • If you don’t care for bananas, you could try unsweetened applesauce or canned pumpkin.

These are suggestions from The Kitchn, where I adapted the recipe from. I have not tried these swaps, but they sound great. I cut back on the maple syrup they recommended and still found the oatmeal cups to be plenty sweet for my liking.

Finished baked oatmeal cups

Looking for More Oatmeal Recipes?

Check out my Simple Overnight Oats, Savory Baked Oatmeal, and Muesli!

Baked Oatmeal Cups are wonderful for a quick breakfast for midday snack. They come together quickly and freeze beautifully. Get the recipe from Savory Simple.
Print Pin Recipe

Baked Oatmeal Cups

5 from 5 votes
These Baked Oatmeal Cups are perfect for a quick breakfast or snack. They come together quickly with readily available ingredients, and freeze beautifully so you can easily store leftovers. 
Course Breakfast, Snack
Cuisine American
Keyword baked oatmeal cups
Servings 24 oatmeal cups
Calories 213

Ingredients

  • Baking spray with flour
  • 4 large eggs
  • 3 cups milk (I used 1%)
  • 1/2 cup cashew butter (almond or peanut butter may be substituted)
  • 1 cup mashed bananas (2 medium)
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 6 cups old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 1/2 teaspoons ground cinnamon
  • 1 cup toasted cashews or almonds
  • 1 cup dried fruit (I used dried blueberries)

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease 2 standard 12-cup muffin tins with baking spray.
  • In a large bowl, whisk together the eggs, milk, cashew butter, bananas, maple syrup, and vanilla extract.
  • Stir in the rolled oats, baking powder, salt, and cinnamon until the ingredients are evenly combined. 
  • Divide the mixture between the two muffin tins. The cups won't rise much in the oven, so you can fill the tins almost all the way to the top (leave room for the topping). 
  • Top each oatmeal cup with chopped nuts and dried fruit, gently pressing down to help them adhere during the cooking process.
  • Bake for 20-23 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes before transferring to a cooling rack. The oatmeal cups will keep in the refrigerator for 5 days, or you can wrap them individually and store in the freezer. 

Notes

Adapted from The Kitchn

Nutrition

Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 275mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.9% | Vitamin C: 1% | Calcium: 9% | Iron: 8.7%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

Baked Oatmeal Cups are wonderful for a quick breakfast or midday snack. They come together quickly and freeze beautifully. Get the recipe from Savory Simple.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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