Baked Oatmeal Cups (Print Version)

Soft, chewy oatmeal cups with hints of cinnamon and vanilla for easy meals anytime.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

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

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

# How to Make It:

01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large bowl, whisk together rolled oats, brown sugar, baking powder, cinnamon, and salt until evenly mixed.
03 - Whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract in a separate bowl until smooth.
04 - Pour wet mixture into the dry ingredients and stir gently until fully combined.
05 - Fold in any desired optional mix-ins, respecting a total volume of one cup.
06 - Divide batter evenly among the prepared muffin cups, filling nearly to the top.
07 - Bake for 23 to 27 minutes until the tops are golden and set.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Additional Tips::

01 -
  • They taste more like a treat than health food, but they're actually wholesome enough to feel good about eating.
  • Once you've baked them, breakfast becomes grab-and-go for an entire week.
  • Customize each cup differently—no two batches need to be the same.
02 -
  • If your cups come out a little wet in the middle, they'll continue to set as they cool—don't panic and rebake them.
  • The applesauce is doing real work here; it's not just a health addition, it's what keeps them tender and prevents dryness.
  • Overfilling your muffin cups is tempting, but fill them only three-quarters of the way to avoid spillover.
03 -
  • Don't skip the 5-minute cooling period in the pan; it's what gives them structure before they hit the rack.
  • If you're making these with berries, use frozen ones—they won't sink to the bottom and they release less liquid that can make things soggy.
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