This Baked Oatmeal Recipe is brimming with fresh, juicy fruit and is so easy to make in one bowl. It combines the wholesome goodness of oats with a burst of sweetness. Perfect for meal prepping, on-the-go breakfast, or a healthy snack.
I just perfected a recipe to make Breakfast so easy and so much yummier. You have to try these Soft-Baked Oatmeal Cups! Once you bake up a batch, you’ve got breakfast (or a tasty snack) done for the week! Hallelujah!
Similar to my Easy Blueberry Oatmeal Bars and Raspberry Oatmeal Bars, they're wholesome and delish! They'd both make the perfect addition to weekend brunch.
Look at that goodness! Blueberries, oats, and minimal sugar create a delicious way to savor your favorite fruits while enjoying the comfort of warm, baked oats in individual portions.
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Why This Recipe is So Darn Good
- INCREDIBLE TASTE AND TEXTURE. Rolled oats add a delightful nutty flavor and a pleasing chewiness to this baked oatmeal recipe. They're soft-baked and moist in the center, which I say is delish.
- EASY RECIPE. This is a simple-to-follow recipe that anyone can make. It requires one bowl and no mixer. It's great for meal prep, making busy mornings a breeze.
- WHOLESOME INGREDIENTS. Oats are packed with vitamins, minerals, and special antioxidants not found in other grains. These antioxidants help reduce inflammation and improve heart health. This healthy baked oatmeal recipe contains fruit and minimal sugar, making it an excellent breakfast option.
Ingredient Notes
- Rolled Oats - I prefer old-fashioned oats over instant because of their ideal texture, but you could likely use quick oats if that’s what you have in the pantry.
- Baking Powder - To give the recipe a little lift and make sure the cups don't get too dense.
- Ground Cinnamon - Adds a little warm spice.
- Brown Sugar - add brown sugar, coconut sugar, or honey for a bit of sweetness.
- Unsweetened Apple Sauce - keeps the oatmeal cups soft and chewy.
- Milk - Milk helps soften the oats, keeping the center moist. You can use regular milk or any non-dairy milk like coconut milk or oat milk.
- Eggs - Eggs act as a binder for the recipe. You could use flax eggs if needed.
- Melted Butter - You can substitute melted coconut oil for melted butter.
- Vanilla Extract -I like to use pure vanilla extract since it produces the best flavor in baked goods.
- Fresh Blueberries - I enjoy this recipe with blueberries or any fresh berries. Dried fruit also works.
- Pure Maple Syrup for serving
Find the full ingredient list and instructions in the printable recipe card below.
Substituions & Variations
To change up your flavors, try any one of these add-ins in your simple baked oatmeal recipe:
- FRUIT OPTIONS: Any fresh fruit can work in the recipe. Berries work exceptionally well, and peaches make a nice variation.
- CHOCOLATELY: Add chocolate chips or chunks to the batter instead of fruit.
- CITRUSY: Add a tablespoon or so of citrus zest (orange or lemon) to the batter.
- MILK OPTIONS: If you want a dairy-free alternative, try unsweetened almond milk, soy milk, coconut milk, or oat milk.
- COCONUT: Add shredded coconut flakes for added nutrition and flavor.
- DRIED FRUIT: If you don't have any fresh fruit on hand, raisins or other dried fruit work well in the recipe.
- GO NUTS: Nuts add wonderful taste and texture to the recipe. ½ cup of pecan or walnuts would be amazing.
- GLUTEN-FREE: To make your baked oatmeal cups gluten-free, substitute certified gluten-free oats.
Step-By-Step Instructions
With a few simple, wholesome ingredients and a regular-size muffin pan, you can whip up this easy recipe in no time.
PREP: Preheat your oven to 350°F (175°C), and spray the wells of a muffin tin with non-stick cooking spray.
STEP 1 - Mix Ingredients. In a large bowl, mix oats (3 cups), baking powder (1 teaspoon), cinnamon (½ teaspoon), and brown sugar (½ cup) until blended (Image1). Now add applesauce (½ cup), milk (1 ½ cups), eggs (2), butter (3 tablespoons, melted), and vanilla extract (1 teaspoon) until well combined.
Next, add blueberries (½ cup) and mix gently (Image 2).
STEP 2 - Place in Muffin Tin. Now, spoon the oat mixture into your prepared muffin tin, dividing it evenly between the 12 wells. Each cup should be about ¾ full (Image 3).
PRO TIP: A cookie scoop is an easy way to place your batter in the baking pan. It works for so much more than cookies!
STEP 3 - Bake. Place in a preheated oven and bake for 20-25 minutes or until golden brown and set (Image 4). Let cool in the muffin pan for about 5 minutes, then transfer to a baking rack to cool completely.
Once cooled, you can enjoy the oatmeal cups as is or add your favorite toppings, such as a drizzle of maple syrup, additional fresh fruit, nuts, seeds, or a dollop of yogurt.
PRO TIP: If you’re in a rush, you can eat them cold, but if you have the time, I like them warm with a drizzle of maple syrup over the top—you will NOT be disappointed.
Expert Tips
- PAN. We use a regular-size muffin pan and recommend using a non-stick spray or silicone baking cups in the muffin tin. Paper liners tend to get too soggy and do not work as well.
- MAKE-AHEAD. The oatmeal cups can be made ahead and reheated in the microwave when ready to eat.
- STORAGE. Baked Oatmeal keeps in an airtight container in the refrigerator for about 5 days or in the freezer for about 3 months.
Can You Freeze Baked Oatmeal?
Yes, this is one mom hack I think totally works. These Baked Oatmeal Cups freeze well and last about three months in the freezer. What a brilliant grab-and-go nutritious breakfast option.
Once cooked and cooled, place in a freezer bag. Remember to label it with the contents and date!
To DEFROST, either place them in the refrigerator overnight and heat as desired the next day or defrost a cup in the microwave in 60-second increments.
How about that for an easy and filling breakfast?
Recipe FAQs
Unlike traditional oatmeal, this recipe uses eggs. The eggs help the cups bind together perfectly. Just put your eggs in the batter, and it bakes up to form perfect, golden brown cups that don't fall apart.
Baked oatmeal contains both dairy and eggs, which means that it should be stored in the fridge.
More Delicious Oatmeal Recipes
Love this Healthy Baked Oatmeal recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Baked Oatmeal Cups Recipe
Equipment
- mixing bowl
- Mixing spoon or spatula
Ingredients
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅓ cup brown sugar (or honey)
- ½ cup apple sauce
- 1 ½ cups milk (or any non-dairy milk)
- 2 eggs
- 3 tablespoons salted butter (melted, or coconut oil)
- 1 teaspoon pure vanilla extract
- 1 cup blueberries (or dried fruit)
Topping
- maple syrup for serving
Instructions
- Preheat oven to 350°F (175°C) and spray the muffin pan wells with non-stick spray.
- In a large bowl, mix oats, baking powder, cinnamon, brown sugar, applesauce, milk, eggs, butter (melted), and vanilla extract until well combined. Add blueberries and mix gently.
- Spoon the mixture into the prepared muffin pan, dividing it evenly between the 12 wells. Each cup should be about ¾ full.
- Place in preheated oven and bake for 20-25 minutes or until golden brown and set. Let cool in the muffin pan for about 5 minutes, then transfer to a baking rack to cool completely. Serve your baked muffin cups topped with a drizzle of maple syrup and fresh fruit.
Notes
- OATS. We like using old-fashioned oats, not instant, because of their texture, but you could likely use instant oats if that’s what you have in the pantry.
- SUBSTITUTIONS. You can substitute melted coconut oil for melted butter. You can use any type of fruit, such as berries, peaches, or dried fruit.
- PAN. We use a regular-size muffin pan and recommend using a non-stick spray or silicone baking cups in the muffin tin. Paper liners tend to get too soggy and do not work as well.
- STORAGE. Baked Oatmeal keeps in an airtight container in the refrigerator for about 5 days or in the freezer for about 3 months.
- MAKE-AHEAD. The oatmeal cups can be made ahead and reheated in the microwave when ready to eat.
Nutrition
This post was originally published on July 26, 2019. It was updated with enhanced instructions and images on July 7, 2023.
Jen
I just got done making these and after I ate the first one, I couldn't wait to have another! I’ve tried other recipes for these before and they were just ok but this one is a keeper! Thank you!!
Erin Henry
That's the way we feel when we make them, Jen! It's almost impossible NOT to eat one once they come out of the oven!
Sara Welch
What a great way to start my day! These will be perfect with. my morning cup of coffee tomorrow!
Erin Henry
They are great for meal prepping and giving to the kids on busy days or enjoying with your morning coffee, Sara! Thanks for stopping by!