Baked Oatmeal Cups (Print)

Wholesome baked oatmeal cups with mix-ins for easy, portable breakfasts and snacks.

# Ingredients:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - ½ cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon ground cinnamon
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1¼ cups milk (dairy or unsweetened plant-based)
08 - ¼ cup unsweetened applesauce
09 - ¼ cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins (choose up to 1 cup total)

11 - Fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, almonds)
14 - Raisins or dried cranberries

# Directions:

01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - Whisk together oats, light brown sugar, baking powder, ground cinnamon, and salt in a large bowl.
03 - In a separate bowl, beat the eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and stir gently until fully incorporated.
05 - Fold in desired optional mix-ins up to 1 cup total.
06 - Spoon the batter evenly into the prepared muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes until the tops are golden and set.
08 - Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • No more standing at the stove half-awake while oatmeal bubbles unpredictably.
  • They're chewy in the middle, slightly crispy on top, and taste like you actually tried on a Monday morning.
  • Customize them wildly—berries, chocolate chips, nuts—whatever's hanging around your pantry.
  • Five days of breakfast solved in thirty-five minutes of actual effort.
02 -
  • Don't skip the cooling time in the muffin tin; pull them out too early and they'll fall apart like they never meant to be cups in the first place.
  • These are meant to be soft and chewy, not cake-like—if yours turn out dense, you might have packed the brown sugar too tightly or overfilled the cups.
03 -
  • Brown your butter before mixing it in if you want a richer, nuttier flavor that makes them taste a little fancier than they are.
  • Don't be afraid of frozen berries—they won't bleed as much as you think, and they add moisture and brightness without extra prep.
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