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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!
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
Ingredients
- 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
How to Make
-
Preheat your oven to 350 degrees F. Spray the bottom and sides of a regular size muffin pan with non-stick cooking spray.
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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.
-
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.
-
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.
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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.
-
Enjoy plain or topped with all your favorite toppings.
How to Store
- Prepare and bake your oatmeal cups. Before storing, allow them to cool completely.
- Transfer to an air-tight container and keep stored in the refrigerator.
- Keep stored in the refrigerator for up to 3 days.
Looking for more delicious breakfast recipes? Try these reader favorites:
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- Sweet Pepper and Sausage Breakfast Hash
- Overnight Oats Recipe
- Acai Bowl Recipe
- Fall Spiced Granola Recipe
- Baked Oatmeal Recipe (Dairy-Free)
- Crustless Quiche Recipe
Baked Oatmeal Cups Recipe
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
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so easy and good. Would it work to use quick (one-minute) rolled oats instead of old fashioned rolled oats?
Yes, you can use quick (one-minute) rolled oats instead of old-fashioned rolled oats for making baked oatmeal cups. Quick oats are cut into smaller pieces and rolled thinner, which means they will cook faster and absorb liquid more readily, potentially resulting in a softer texture for your baked oatmeal cups. While the texture might be slightly different, with the cups being less chewy and more tender, the overall recipe should still work.
Hi Jessica, would it be okay to freeze these oatmeal cups? 😀
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.
Thanks so much for your response, Jessica, I will do just that 😊😊