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Home » Breakfast » Baked Oatmeal Cups Recipe

Baked Oatmeal Cups Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 22, 2021
4.89 from 18 votes


Last Updated August 22, 2021 | 3 Comments

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Baked Oatmeal Cups Recipe Pinterest Pin Image

These Baked Oatmeal Cups are easy to make and can be enjoyed any time of the day. Made with gluten-free rolled oats, egg whites, coconut oil, honey, and a dash of cinnamon, both kids and grownups will have a blast filling their own oatmeal cups with yogurt, fresh fruit, or ice cream!

Image of Baked oatmeal cups filled with fruit and blueberry yogurt.

Well, it’s the start of a new school year. In my house, this translates to morning chaos as we all adjust to our new routines and strict morning schedules.

Fortunately, these super yummy baked oatmeal cups help keep us fed and on track as we get ready for a new day.

Super easy to make, I like to make a couple of batches on Sunday afternoon so that they’re ready to go for Monday and Tuesday mornings when we all seem to be at our slowest. Enjoy them plain or fill them with your favorite yogurt and top with fruit, nuts, or seeds.

These Baked Oatmeal Cups Are:

  • Dairy-free, gluten-free, vegetarian, and nut-free
  • Full of protein and fiber
  • Made with less added sugar 
  • You may easily make extra and save for several days
  • They’re bite-size and perfect for on-the-go
  • Super easy to make
  • Delicious plain or topped with yogurt and toppings

Overhead image of a white tray topped with golden baked oatmeal cups and a side of fresh chopped fruit.

Ingredients in these Baked Oatmeal Cups

  • Gluten-free rolled oats
  • Salt
  • Ground cinnamon
  • Honey
  • Coconut oil
  • Egg whites

The ingredients really are that simple. Of course, feel free to play around with the spices or sweeteners to make them your own version of the best oatmeal cups ever!

Optional additions:

  • Nutmeg
  • Maple syrup
  • Vanilla extract or almond extract
  • Chia seeds
  • Flax seeds
  • Protein powder
  • Peanut butter

Optional toppings:

  • Mini chocolate chips
  • Dried cranberries
  • Nuts (almonds, pecans, cashews)
  • Fruit (ripe banana, peaches, apples, berries)
  • Yogurt
  • Applesauce
  • Ice cream
  • Nut butter or peanut butter

Overhead image of baked oatmeal cups topped with blueberry yogurt.

How to Make Baked Oatmeal Cups

  1. Preheat your oven to 350 degrees F. Spray the bottom and sides of a regular size muffin pan with non-stick cooking spray.
  2. Whisk together the honey, melted coconut oil, and egg whites in a large bowl. Add the dry ingredients (the rolled oats, salt, and ground cinnamon) to the wet ingredients and mix well to combine.
  3. Fill each muffin cup with approximately 1/4 cup oatmeal mixture. Using the back of a spoon gently, yet firmly, press the mixture to the bottom of the muffin cup and up the sides to create a small well, or bowl, in the middle.
  4. Bake for 15-18 minutes, or until edges are golden brown and just starting to crisp. Remove from the oven and allow to cool for 2-3 minutes before handling.
  5. To dislodge the oatmeal cups from the muffin pan, slowly run a knife between the pan and the oatmeal cup. Gently twist the oatmeal cup free and pull it out.
  6. Enjoy plain or topped with all your favorite toppings.

How to Store Baked Oatmeal Cups

  1. Prepare and bake your oatmeal cups. Before storing, allow them to cool completely.
  2. Transfer to an air-tight container and keep stored in the refrigerator.
  3. Keep stored in the refrigerator for up to 3 days.

Prepared baked oatmeal cups on a white tray and topped with blueberry dairy-free yogurt and topped with chopped peaches, kiwi, pomegranate, and figs.

Looking for more delicious breakfast recipes? Try these reader favorites:

  • Muffin Egg Cups Recipe (Breakfast Meal Prep)
  • Pumpkin Pie Yogurt Overnight Oats
  • Sweet Pepper and Sausage Breakfast Hash
  • Papaya Breakfast Bowls
  • Vanilla Overnight Oats Breakfast Bowl
  • Banana Mango Smoothie Bowl with Bee Pollen
  • Crunchy Fall Spiced Granola Recipe
  • How to Make the Best Granola Recipe Ever
  • Easy Baked Oatmeal Recipe (Dairy-Free)

Have you tried making this Baked Oatmeal Cups Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Image of Baked oatmeal cups filled with fruit and blueberry yogurt.

Baked Oatmeal Cups

4.89 from 18 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
These Baked Oatmeal Cups are easy to make and can be enjoyed any time of the day. Made with gluten-free rolled oats, egg whites, coconut oil, honey, and a dash of cinnamon, the whole family will have a blast filling their own oatmeal cups with yogurt, fresh fruit, or ice cream!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 12 Oatmeal Cups
Calories 140 kcal

Ingredients
 
 

  • 3 cups old-fashioned rolled oats - gluten-free
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup honey
  • ¼ cup coconut oil - melted
  • 2 egg whites

Toppings (optional)

  • Yogurt - choose your favorite flavor
  • Fresh fruit - chopped
  • Nuts and seeds
  • Peanut butter
  • Chocolate chips
  • Ice cream
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 350 degrees F. Spray a regular size muffin tin with non-stick cooking spray, making sure to spray the bottom and the sides of each muffin well. Set aside.
  • In a large mixing bowl combine the rolled oats, salt, cinnamon, honey, coconut oil, and egg white. Mix well.
  • Fill each muffin cup with approximately 1/4 cup oatmeal mixture. Using the back of a spoon gently, yet firmly, press the mixture to the bottom of the muffin cup and up the sides to create a small well, or bowl, in the middle.
  • Transfer to the oven and bake for approximately 15-18 minutes, or until edges are golden and just starting to crisp. Remove from the oven and allow to cool for 2-3 minutes before handling.
  • Carefully dislodge the oatmeal muffins from the muffin tin by slowly running a knife along the edge of the granola cup. Gently twist the granola cup loose and pull out.
  • Store any leftover oatmeal cups in an airtight container in the refrigerator for up to 3-4 days. Enjoy!

Jessica's Notes

Originally posted September 1, 2018

Nutritional Information

Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 85mg | Fiber: 2g | Sugar: 6g | Calcium: 13mg | Iron: 0.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Baked Oatmeal Cups, Oatmeal Cups, Oatmeal Muffin Cups
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

393 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Wei-Yann says

    May 9, 2020 at 8:57 am

    Hi Jessica, would it be okay to freeze these oatmeal cups? 😀

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 9, 2020 at 10:03 am

      Hi Wei-Yann,

      I have not personally tried to freeze these before.

      But if I were to freeze these cups, I would let them cool completely then wrap each individual cup securely in plastic wrap, and finally put them into a resealable plastic bag.

      Reply
      • Wei-Yann says

        May 10, 2020 at 6:56 am

        Thanks so much for your response, Jessica, I will do just that 😊😊

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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