Baked Oatmeal Cups (Print Version)

Wholesome baked oatmeal cups with cozy spices, ideal for on-the-go breakfasts or nourishing snacks.

# What You'll Need:

→ 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

11 - Up to 1 cup of fresh or frozen berries
12 - Up to 1 cup of mini chocolate chips
13 - Up to 1 cup of chopped nuts (walnuts, pecans, almonds)
14 - Up to 1 cup of raisins or dried cranberries

# How-To Steps:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a large bowl, whisk together the oats, brown sugar, baking powder, cinnamon, and salt until evenly mixed.
03 - In a separate bowl, whisk the eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir until fully combined with no lumps.
05 - Gently fold in selected mix-ins up to 1 cup total to preserve batter texture.
06 - Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes, or until tops are golden and set to the touch.
08 - Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • They taste like a warm hug but fit in your palm—grab one from the fridge and go, no dishes, no excuses.
  • The texture is that perfect chewy-tender thing that makes you feel like you're eating dessert at breakfast without the guilt.
  • You can customize them wildly, so they never get boring even if you make a dozen at once.
02 -
  • If you pull them out too early, they'll crumble apart when you try to remove them; wait for that golden top and a gentle firmness that springs back slightly when touched.
  • Frozen berries are your friend because fresh berries release too much liquid and create wet spots in the batter.
  • The applesauce does something subtle but important—it keeps them moist for days without making them dense or soggy.
03 -
  • If your batter seems thick, don't panic; oats absorb liquid as they sit, so it'll loosen up after a minute or two.
  • Microwaving a cold cup for 30–45 seconds brings back the softness and makes the whole thing taste fresh-baked again.
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