These easy Baked Oatmeal Cups are a portable twist on classic baked oatmeal—perfect for meal prep, lunchboxes, or a quick grab-and-go breakfast. Customize them with your favorite mix-ins, from berries to chocolate chips and enjoy a wholesome, make-ahead breakfast the whole family will love.
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I first shared this recipe in 2018, back when I was deep in the trenches of early motherhood and searching for any breakfast I could make ahead and feel good about feeding my family. Years (and a couple more kids!) later, this baked oatmeal recipe is still one of my most-made and most-loved recipes, and for good reason.
These baked oatmeal cups are packed with wholesome ingredients, endlessly customizable, freezer-friendly, and naturally sweetened with mashed banana and a touch of brown sugar. Whether you’re meal prepping for the week or stocking your freezer with kid-approved snacks, these individual oatmeal cups are the answer.
And did I mention you only need two bowls and a few minutes to mix them up? Grab your favorite oatmeal mix-ins and let’s dive into making this healthy, hearty breakfast favorite.
Here’s what you’ll need to make these baked oatmeal cups (a.k.a. portable oatmeal muffins!)—plus a few simple swaps:
- Old-fashioned oats: Stick with rolled oats for the best texture. Quick oats can turn mushy, while steel-cut oats need more liquid and cook time.
- Baking powder: A little lift helps the muffins from being too dense.
- Light brown sugar: Just enough to sweeten the base. You can cut this back or swap in maple syrup or honey if you prefer.
- Mashed banana: Overripe bananas bring natural sweetness and moisture. Not a banana fan? You can easily swap in equal amounts of unsweetened applesauce, pumpkin purée or any other fruit purée for the same effect.
- Milk: Any kind of milk works here—dairy or non-dairy. I’ve made these with everything from almond milk to oat milk to 2%.
- Eggs: The binder! Eggs add protein and help hold the oatmeal cups together. For an egg-free version, flax eggs will work, too.
- Melted butter: Just two tablespoons for added richness and a tender texture. You can sub melted coconut oil or a neutral oil like avocado or vegetable oil if needed.
- Cinnamon + vanilla extract: Warm flavor boosters you don’t want to skip.
- Mix-ins: This is where you make them your own! I like to divide the base batter into each cup of a muffin pan, then stir in different add-ins—blueberries, chopped apples, mini chocolate chips, raisins, chopped nuts or even toasted coconut.
See the recipe card for full information on ingredients and quantities.
Your classic bowl of oatmeal has been reimagined into a handheld baked breakfast with endless opportunities for customization. A few minutes later, Baked Oatmeal Cups emerge eager and ready for topping.
- Prep your muffin tin. Generously grease a 12-cup muffin tin with cooking spray.
- Mix the dry ingredients. In a large bowl, stir together the rolled oats, baking powder, cinnamon and brown sugar until evenly combined.
- Whisk the wet ingredients. In a separate bowl, whisk together the mashed banana, milk, eggs, melted butter and vanilla until smooth.
- Combine wet and dry. Pour the wet ingredients into the dry and stir just until combined. The mixture will be loose and scoopable, not thick and muffin-like. Think oatmeal texture rather than cake batter.
- Add mix-ins and fill your muffin pan. Now’s the time to fold in any mix-ins you love. I like to divide the batter and try a few different combos! Spoon the oatmeal mixture evenly into the muffin cups, filling them almost to the top.
- Bake for 25 to 30 minutes, or until the oatmeal cups are golden on top and set in the center.
- Cool slightly and serve. I usually top mine with fresh fruit and a drizzle of maple syrup, but feel free to pile on your preferred oatmeal toppings.
Not ready to dig in just yet? To freeze the muffins, let them cool completely then wrap each securely in plastic wrap and pop them into a sealable plastic bag. Then when you’re flying out the door or in need of a hearty pick-me-up, unwrap each muffin and microwave it for 1 minute. A healthy, filling and fiber-packed breakfast is now only 60 seconds away!
Ingredients
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 cup packed light brown sugar
- 1/2 cup mashed banana (See Kelly’s Notes)
- 1 1/2 cups milk
- 2 large eggs
- 2 Tablespoons unsalted butter, melted
- 1 Tablespoon vanilla extract
- Fruit, for serving (optional)
Instructions
- Preheat the oven to 350°F and grease a muffin tin generously with cooking spray.
- In a large bowl, stir together the oats, baking powder, cinnamon and light brown sugar.
- In a separate small bowl, whisk together the mashed banana, milk, eggs, melted butter and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and mix just until combined. Divide the mixture among the muffin cups, filling them full.
- Bake the oatmeal cups for 25 to 30 minutes or until they are golden brown on top. Remove them from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to cool completely.
- Top the cooled oatmeal cups with your choice of fresh or dried fruit, chopped nuts, toasted coconut or maple syrup.
Kelly’s Notes:
- You can replace the mashed banana with any other type of mashed fruit, such as applesauce or pumpkin purée.
- Any variety of milk works well, including all dairy versions (whole, reduced fat or nonfat), as well as almond milk or other dairy-free alternatives.
- To freeze the Baked Oatmeal Cups, wrap them individually in plastic wrap and place them in a sealable plastic bag. When ready to serve, remove them from the bag, unwrap the plastic wrap and heat them in the microwave for 30 to 60 seconds until warmed through.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from The Kitchn.
Enjoyed this recipe I’ve gone through one batch and will be making another soon. I love the convenience of popping one out of the freezer and into the microwave for a quick bite.
I’m so glad that you enjoy the recipe, Kayla!