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.
- 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.
Looking for More Oatmeal Recipes?
Baked Oatmeal Cups
- Baking spray with flour (use butter for gluten-free)
- 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 (use gluten-free rolled oats for gluten-free)
- 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)
- 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.
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