Name: Baked Oatmeal Cups (Freezer-Friendly)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
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)

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Baked Oatmeal Cups (Freezer-Friendly)

Kelly Senyei
1 January 1, 2018
55 Comments

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Make a healthy, hearty morning meal a total breeze with this freezer-friendly recipe for Baked Oatmeal Cups.

Baked Oatmeal Cups on a white plate topped with fresh raspberries and blueberries being drizzled with warm maple syrup

Goodbye 2017, hello 2018! Can you believe another year has come and gone? With so many ways to kick off January 1, I thought a healthy, make-ahead and freezer-friendly breakfast was in order. New Year’s resolutions, meet your morning match: Baked Oatmeal Cups!

Wet ingredients being poured into glass bowl containing dry ingredients for oatmeal cups

Your classic bowl of oatmeal has been reimagined into a handheld baked breakfast with endless opportunities for customization. The base of this recipe uses mashed bananas for moisture, but you can easily swap in equal amounts of applesauce, pumpkin purée or any other fruit purée for the same effect.

Greased muffin tin with Baked Oatmeal Cups batter

Chopped nuts, dried fruit and even toasted coconut are also welcome additions in each cup before the muffin pan is popped into the oven. A few minutes later, Baked Oatmeal Cups emerge eager and ready for topping.

Muffin tin with freshly Baked Oatmeal Cups

I’ve opted for fresh fruit and a drizzle of maple syrup, but feel free to pile on any 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!

Baked Oatmeal Cups on white plate topped with fresh raspberries and blueberries

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Baked Oatmeal Cups (Freezer-Friendly)

Prep: 10 minutes

Cook: 30 minutes

Yield: 12 servings

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.

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