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Baked Oatmeal Cups

Baked Oatmeal Cups for Easy Breakfast

Delicious and nutritious baked oatmeal cups that are perfect for busy mornings. Easy to make and customizable with your favorite fruits and nuts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Rolled oats Base of the oatmeal cups, providing fiber.
  • 1 teaspoon Baking powder Helps the oatmeal cups rise.
  • 1 teaspoon Cinnamon Adds flavor and aroma.
  • 1/2 teaspoon Salt Enhances overall taste.
  • 2 large Ripe bananas, mashed Adds natural sweetness and moisture.
  • 2 large Eggs Provides protein and binds ingredients.
  • 1 cup Milk (dairy or non-dairy) Adds creaminess.
  • 1/4 cup Honey or maple syrup Natural sweetener for the cups.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1/2 cup Mixed berries (fresh or frozen) Adds flavor and antioxidants.
  • 1/4 cup Chopped nuts (optional) Provides crunch and healthy fats.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • measuring cups
  • Measuring spoons
  • wire rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
  2. In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt. Mix well.
  3. In another bowl, whisk together mashed bananas, eggs, milk, honey or maple syrup, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in mixed berries and chopped nuts if using.
  5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  7. Let the oatmeal cups cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Baked oatmeal cups are versatile and can be customized with various fruits and nuts. They are perfect for meal prep and can be stored in the fridge for up to a week.