4.89 from 9 votes

Baked Oatmeal Cups with Yogurt

Baked Oatmeal Cups with Yogurt and Fresh Fruit are a fun and easy breakfast recipe loved by the whole family. Made with gluten-free rolled oats and dairy-free SilkĀ® yogurt, both kids and grownups will have a blast topping their very own oatmeal cups with chopped fresh.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Servings: 12 Oatmeal Cups
Calories: 140kcal
Author: Jessica Randhawa


For the topping

  • Silk Yogurt Alternative pick your favorite flavor
  • Fresh chopped fruit


  • 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.
  • Top each granola cup with your favorite flavor of Silk Yogurt- I am particularly fond of the blueberry (shown here)- and top with fresh chopped fruit.
  • Store any leftover oatmeal cups in an airtight container in the refrigerator for up to 4-5 days. Enjoy!


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
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