Cooking and Serving: 25 minutes | 12 oatmeal cups
Ingredients
Storage & refreshing | Healthy & satisfying: Each cup has 5 grams of protein, and 4 grams of fiber. | Very adaptable: You can replace all of the mix-ins, like dried fruit and
Description
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 12 oatmeal cups
Ingredients
Expert tips
Storage & refreshing
Healthy & satisfying: Each cup has 5 grams of protein, and 4 grams of fiber.
Very adaptable: You can replace all of the mix-ins, like dried fruit and
Instructions
INGREDIENTS AND SUBSTITUTION SUGGESTIONS
These baked oatmeal cups are super adaptable. Here are the key ingredients.
you’ll need, plus info on how to substitute some if you need or want to:.
Eggs: There are 4 eggs in this recipe, and that’s a lot to replace.
successfully. If you’re really experienced at replacing eggs, you can try.
replacing each with your favorite substitute, but I really can’t promise.
Rolled oats: Whole grain old fashioned rolled oats are the basis for these.
oatmeal cups, of course. You can use them as is, but I prefer to pulse them.
in a blender or food processor to make them more like quick-cooking oats for.
a softer textured oatmeal cup. Steel cut oats are really too thick for this.
recipe. There are oatmeal alternatives.
flakes or coconut chips that might work to make these oat-free.
Coconut flakes: I don’t like baking with shredded coconut, since it doesn’t.
taste anything like coconut to me. Go for the big, flat coconut flakes. If.
you can’t find them or just don’t like them, you can just use more oats in.
the same amount, * Salt: Brightens the flavors and balances the sweetness.
Ground cinnamon: Adds some depth and aroma. Totally optional, though!
Sugar: I like to add a bit of coconut palm sugar or light brown sugar for.
some more sweetness and a bit more flavor, but you can leave it out if you.
don’t want any added sugar. You can also use 2 tablespoons (42 grams) maple.
syrup or honey instead. Especially if you leave out the sugar, I recommend.
adding 1/2 teaspoon vanilla extract for more flavor.
Small dried fruit: I really like dried cranberries here, but I’ve also used.
diced dried apricots, raisins, chocolate chips, or chopped dried apples. Pick.
your favorite, or a combination. You can even replace some of them with chia.
Butter: You can easily swap butter for an equal amount, coconut oil. The recipe also works with vegetable shortening, but you’ll get.
the most flavor with butter.
Bananas: Bananas give the muffins sweetness and structure. I have made these.
with half applesauce, half bananas, and it works well. You might also be able.
to use pumpkin puree.
pile of baked oatmeal cups on wire rack with one cup broken.
of baked oatmeal cups on wire rack with one cup broken.
PROCESS THE OATS A BIT
I had always made these muffins with old fashioned rolled oats, full stop. But.
more recently I’ve started pulsing the oats a bit in a blender or food processor.
so they resemble quick-cooking oats. They combine more easily with the wet.
ingredients, and the oatmeal cups have a more tender texture that way.
TRY A COMBINATION OF MIX-INS.
I usually make these with dried cranberries instead of raisins (raisins often.
seem disappointing to me in baked goods, like they should have been something.
more interesting), but you can use any small dried fruit you like. Chopped dried.
apples with the added cinnamon make a really nice apple cinnamon flavor. Or try.
chocolate chips, miniature chocolate chips, chopped pecans, chopped walnuts, or.
FREEZE RIPE BANANAS FOR LATER USE
When your bananas are ripe but you don’t want to bake with them or eat them,.
freeze them! Peel them, chop them into 1-inch chunks and freeze them in a single.
layer on a lined baking sheet. Then pile them into a freezer bag and freeze.
until you need them. Then, thaw at room temperature or in the microwave, and.
pile of baked oatmeal cups in gray tart pan.
of baked oatmeal cups in gray tart pan.
BAKED OATMEAL CUPS RECIPE
Prep Time: 10 minutes mins.
Cook Time: 15 minutes mins.
Yield: 12 oatmeal cups.
stack of 3 oatmeal cups on small round gray plate with top one broken.
of 3 oatmeal cups on small round gray plate with top one broken.
These healthy baked oatmeal cups have very little added sugar and plenty of.
whole grains. Naturally gluten free, too!
INGREDIENTS
2 ¾ cups (275 g) old-fashioned rolled oats, gluten free, if necessary.
⅝ cup (50 g) unsweetened coconut flakes.
¼ teaspoon kosher salt.
½ teaspoon ground cinnamon.
¼ cup (40 g) coconut palm sugar, or light brown sugar in an equal amount by.
⅝ cup (100 g) small dried fruit, (I have used dried cranberries, raisins,.
and diced dried apricots).
5 tablespoons (70 g) unsalted butter, melted and cooled (or virgin coconut.
oil or vegetable shortening).
3 (300 g) peeled ripe bananas, mashed.
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten.
Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin.
I prefer to pulse the rolled oats in a food processor or blender a couple of.
times to make them the size of quick-cooking oats. This is an optional step,.
but it makes for softer baked goods.
In a large bowl, place the oats, coconut flakes, salt, cinnamon, optional.
sugar and dried fruit.
dried cranberries, oats, coconut flakes, and brown sugar in metal mixing bowl.
cranberries, oats, coconut flakes, and brown sugar in metal mixing bowl.
Mix the dry ingredients to combine well.
mixed dry ingredients for baked oatmeal cups in metal mixing bowl.
dry ingredients for baked oatmeal cups in metal mixing bowl.
Create a well in the center of the dry ingredients and add the butter or.
coconut oil, mashed bananas, and eggs.
beaten eggs and mashed bananas on top of dry ingredients in mixing bowl.
eggs and mashed bananas on top of dry ingredients in mixing bowl.
Mix to combine. The batter should be thick, but soft.
light tan raw batter for baked oatmeal cups in round metal mixing bowl.
tan raw batter for baked oatmeal cups in round metal mixing bowl.
Divide the batter evenly among the prepared wells of the muffin tin, and.
smooth the tops with a wet spoon or spatula.
raw batter for baked oatmeal cups in metal 12 cup standard muffin tin.
batter for baked oatmeal cups in metal 12 cup standard muffin tin.
Place the tin in the center of the preheated oven and bake until the muffins.
feel firm when pressed gently in the center (about 20 minutes).
Remove from the oven and allow to cool in the pan for about 5 minutes before.
transferring to a wire rack to cool completely. A toothpick or small offset.
spatula can be useful in removing the muffins from the wells.
12 baked oatmeal cups on wire rack on wood table.
baked oatmeal cups on wire rack on wood table.
Serve immediately or wrap tightly and store at room temperature for up to 3.
days or in the freezer for longer storage.
Defrost in the refrigerator overnight or at room temperature before serving.
INGREDIENTS
2 ¾ cups (275 g) old-fashioned rolled oats, gluten free, if necessary.
⅝ cup (50 g) unsweetened coconut flakes.
¼ teaspoon kosher salt.
½ teaspoon ground cinnamon.
¼ cup (40 g) coconut palm sugar, or light brown sugar in an equal amount by.
⅝ cup (100 g) small dried fruit, (I have used dried cranberries, raisins,.
and diced dried apricots).
5 tablespoons (70 g) unsalted butter, melted and cooled (or virgin coconut.
oil or vegetable shortening).
3 (300 g) peeled ripe bananas, mashed.
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten.
Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin.
I prefer to pulse the rolled oats in a food processor or blender a couple of.
times to make them the size of quick-cooking oats. This is an optional step,.
but it makes for softer baked goods.
In a large bowl, place the oats, coconut flakes, salt, cinnamon, optional.
sugar and dried fruit.
dried cranberries, oats, coconut flakes, and brown sugar in metal mixing bowl.
cranberries, oats, coconut flakes, and brown sugar in metal mixing bowl.
Mix the dry ingredients to combine well.
mixed dry ingredients for baked oatmeal cups in metal mixing bowl.
dry ingredients for baked oatmeal cups in metal mixing bowl.
Create a well in the center of the dry ingredients and add the butter or.
coconut oil, mashed bananas, and eggs.
beaten eggs and mashed bananas on top of dry ingredients in mixing bowl.
eggs and mashed bananas on top of dry ingredients in mixing bowl.
Mix to combine. The batter should be thick, but soft.
light tan raw batter for baked oatmeal cups in round metal mixing bowl.
tan raw batter for baked oatmeal cups in round metal mixing bowl.
Divide the batter evenly among the prepared wells of the muffin tin, and.
smooth the tops with a wet spoon or spatula.
raw batter for baked oatmeal cups in metal 12 cup standard muffin tin.
batter for baked oatmeal cups in metal 12 cup standard muffin tin.
Place the tin in the center of the preheated oven and bake until the muffins.
feel firm when pressed gently in the center (about 20 minutes).
Remove from the oven and allow to cool in the pan for about 5 minutes before.
transferring to a wire rack to cool completely. A toothpick or small offset.
spatula can be useful in removing the muffins from the wells.
12 baked oatmeal cups on wire rack on wood table.
baked oatmeal cups on wire rack on wood table.
Serve immediately or wrap tightly and store at room temperature for up to 3.
days or in the freezer for longer storage.
Defrost in the refrigerator overnight or at room temperature before serving.
Notes
Nutrition information is an estimate, per oatmeal cup, made using an online
nutritional calculator. It assumes that you use the stated ingredients and not
one of the alternatives, and it should not be relied upon.
Fat: 0.01g | Cholesterol: 55mg | Sodium: 79mg | Potassium: 221mg | Fiber: 4g |
Sugar: 11g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
one broken baked oatmeal cup on gray plate on light blue cloth
broken baked oatmeal cup on gray plate on light blue cloth
Are baked oatmeal cups gluten free?
Yes, they’re gluten free if you use gluten free rolled oats.
Can I use quick-cooking oats in place of rolled oats?
Yes! I recommend pulsing your rolled oats a few times in a blender or food
processor so they’re the texture of quick oats for a more tender muffin. But you
can always just start out with quick-cooking oats. Just be sure to measure out
275 grams, though, since the same amount of quick oats will measure less than 2
3/4 cups of rolled oats.
Can I replace the bananas?
Yes, well, sort of! I haven’t had a lot of success using 300 grams of applesauce
in place of bananas entirely. The muffins are kind of heavy. But half mashed
bananas and half applesauce works. I plan to try using 250 grams of applesauce
in place of 300 grams of mashed bananas, and I think that might work. Pumpkin
puree might work too! For a similar recipe that is made without banana, try our
oatmeal breakfast cookies
Why are my baked oatmeal cups gummy?
They may have not baked long enough if the inside seems gummy. Or, you may have
overmixed the raw batter, but most likely, it’s underbaked.
Can I make these dairy free?
Yes! Use coconut oil or shortening in place of butter, and they’ll be dairy
Do they taste a lot like bananas?
No! They don’t taste strongly of the bananas. But if you’re at all concerned,
try using half mashed bananas (150 grams) and half smooth applesauce (150 grams)
and you’ll barely detect the banana flavor at all.
An oatmeal muffin on a white surface with an oatmeal muffin leaning against
another oatmeal muffin on a white plate below.
oatmeal muffin on a white surface with an oatmeal muffin leaning against another
oatmeal muffin on a white plate below.
A wooden table with dry ingredients for oaten muffins, a bowl, 3 eggs, and a
bowl of bananas with a muffin dish with the muffin batter in it.
wooden table with dry ingredients for oaten muffins, a bowl, 3 eggs, and a bowl
of bananas with a muffin dish with the muffin batter in it.
An oatmeal muffin on a white plate
oatmeal muffin on a white plate
An oatmeal muffin with another oatmeal muffin leaning against it on a white
plate with another plate of oatmeal muffins and a tray of oatmeal muffins in
oatmeal muffin with another oatmeal muffin leaning against it on a white plate
with another plate of oatmeal muffins and a tray of oatmeal muffins in
These oatmeal cups are absolutely perfect for making ahead of time. They stay
fresh for up to 3 days if you wrap them tightly and keep them on the countertop.
For longer storage, I suggest freezing them.
Since these are not fragile at all, once they’re cool, you can pile them right
into a freezer-safe ziptop bag and freeze them. Try to squeeze as much air as
possible out of the bag so they don’t get freezer burned. They’ll keep for up to
2 months or so that way.
If you’ve stored them at room temperature but want them to taste like they were
just made, sprinkle them lightly with lukewarm water and put in the toaster oven
at 300°F until warm. If they were frozen, defrost at room temperature or
microwave at 60% power for about 45 seconds. Refresh in the toaster.