Baked Oatmeal Cups You’ll Crave in 6 Easy Steps
Wholesome, fruity, and full of cozy flavors, these baked oatmeal cups are perfect for breakfast meal prep or guilt-free snacking!
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Soup ladle
Ingredients
Dry Ingredients
- 2 cups rolled oats about 200g
- 1/2 cup chopped walnuts
- 1/3 cup brown sugar or any granulated sugar
- 1 tsp baking powder aluminum-free preferred
- 1 1/2 tsp ground cinnamon
- 1/2 tsp sea salt fine-grain, scant
- 1 1/2 cups mixed berries strawberries, cherries, and/or blueberries
- 2 ripe bananas sliced into 1/2-inch pieces
Wet Ingredients
- 2 cups milk any type
- 1 large egg
- 3 tbsp extra virgin olive oil
- 2 tsp vanilla extract
Instructions
- Line your muffin tin with wrappers and preheat your oven to 375°F. This recipe yields about 12 oatmeal cups.
- In a large bowl, mix oats, walnuts, brown sugar, baking powder, cinnamon, salt, and berries. Gently fold in the banana slices until evenly distributed. Set aside.
- In a separate bowl, whisk together milk, egg, olive oil, and vanilla. Pour over the oat mixture, stir, let rest 5–10 minutes, then mix again.
- Use a ladle to transfer the mixture into each muffin cup, filling about 3/4 full. Spoon extra liquid from the bottom of the bowl over each one.
- Bake for 35–45 minutes until the tops are golden and set. Let cool slightly on a wire rack before serving or storing.
Notes
Great for freezing and reheating! Swap berries or nuts as desired for flavor variety.