Wholesome Baked Oatmeal Cups (Printable)

Soft, chewy oatmeal cups perfect for quick, wholesome breakfasts or on-the-go snacks with customizable mix-ins.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if needed)
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 (walnuts, pecans, almonds)
14 - Raisins or dried cranberries

# Directions:

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 oats, brown sugar, baking powder, cinnamon, and salt until well blended.
03 - In a separate bowl, whisk the eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and stir until fully incorporated without overmixing.
05 - Fold in your chosen optional mix-ins up to 1 cup total.
06 - Divide the batter evenly among 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, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They're truly grab-and-go, which means fewer mornings spent negotiating with yourself about whether cereal counts as breakfast.
  • Customize them endlessly—chocolate chips, berries, nuts—whatever's lingering in your pantry becomes your signature.
  • They stay fresh for days, so you can make them once and feel accomplished about meal prep without the usual Sunday panic.
02 -
  • Don't fill the cups all the way to the brim or they'll overflow and create a crusty mess in your oven—nearly to the top is the move.
  • If you're using frozen berries, don't thaw them first; they bake better straight from the freezer and won't bleed color everywhere.
  • The moment they come out of the oven is not the moment to eat them—they need those 5 minutes in the pan to set, or you'll bite into warm mush instead of a proper cup.
03 -
  • Pack them in your bag alongside a small napkin if you're eating on the go—they're portable in a way most breakfasts aren't.
  • If you forgot to make them and you're staring down a Tuesday morning with nothing ready, you can throw these together in ten minutes and have breakfast baked while you shower.
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