Description
Healthy baked oatmeal cups let you grab a nutritious breakfast straight from the fridge on busy mornings, with oats, fruit, and just enough sweetness to feel like a treat. Each bite delivers the wholesome comfort of homemade oatmeal in a convenient grab-and-go package that your family will actually finish.
Ingredients
Scale
Dry ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet ingredients:
- 1 cup milk
- 1 large egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
Mix-ins:
- 1 cup fresh blueberries
- 2 tablespoons mini chocolate chips or chopped nuts
Instructions
- Heat your oven to 350°F and prepare a muffin tin by inserting paper liners or coating each cup lightly with cooking spray.
- Combine 2 cups of rolled oats, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt in a large mixing bowl.
- In a separate bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and 1 mashed ripe banana until the mixture is smooth.
- Pour your wet mixture into the dry ingredients and stir everything together until just combined, being careful not to overmix.
- Gently fold 1 cup of fresh blueberries into your batter, along with 2 tablespoons of mini chocolate chips or chopped nuts if that appeals to you.
- Spoon the batter into each muffin cup, filling them about three-quarters of the way full so they have room to rise.
- Place the tin in your 350°F oven and bake for 22 to 25 minutes until the cups are set and the tops turn lightly golden.
- Remove the tin from the oven and let the cups rest for 5 minutes before sliding them out to serve.
Notes
- Mash your banana thoroughly before mixing so it distributes evenly and binds the batter together without lumps.
- Fill each muffin cup to three-quarters full rather than to the brim, since the oatmeal rises slightly during baking and can overflow.
- Let these cool for at least 5 minutes in the tin before removing them, as they’re delicate when hot and need time to firm up so they hold their shape.
- Swap your blueberries for diced apple, chopped nuts, or chocolate chips depending on what your family enjoys, and the baking time stays the same.
- Store cooled cups in an airtight container in your fridge for up to 5 days, or freeze them for up to 2 months and reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Category: With Oat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 167 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 37 mg