Baked Oatmeal Cups Delight (Printable)

Soft and portable oatmeal cups, ideal for breakfasts or snacks with customizable mix-ins and a wholesome texture.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if required)
02 - 1/2 cup light brown sugar, packed
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins

11 - Up to 1 cup total of fresh or frozen berries, mini chocolate chips, chopped nuts (walnuts, pecans, almonds), or raisins/dried cranberries

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - Whisk rolled oats, brown sugar, baking powder, ground cinnamon, and salt in a large bowl until evenly mixed.
03 - In a separate bowl, whisk eggs, milk, unsweetened applesauce, melted coconut oil or butter, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until fully incorporated.
05 - Fold in up to 1 cup of your preferred mix-ins evenly throughout the batter.
06 - Spoon batter evenly into prepared muffin cups, filling each nearly to the top.
07 - Bake for 23 to 27 minutes until tops are golden brown and set.
08 - Allow cups to cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled.

# Expert Advice:

01 -
  • They stay soft and chewy even days later, unlike most baked oatmeal which can turn dense and brick-like.
  • No greasy muffin-tin mess—the batter divides perfectly and bakes into individual portions that practically pop out.
  • You can customize them however you want; I've made six different variations without repeating once.
02 -
  • Don't overbake—pulling them out at 23 minutes keeps them chewy, while 27 minutes makes them firmer and cake-like, which is fine but different.
  • Cold oatmeal cups taste different than warm ones, so always microwave for 20 to 30 seconds before eating; the texture blooms back to soft and tender.
03 -
  • Use an ice cream scoop to fill the muffin cups evenly, which ensures they all bake at the same speed and look intentional.
  • Don't skip the five-minute cool-in-the-pan step; it lets them set so they actually release without falling apart.
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