Easy, healthy grab-and-go baked oatmeal cups. Ideal for meal preps, and busy mornings. These baked oatmeal cups taste amazing, and they don’t contain extra added sugar, they are rich in fiber, full of healthy ingredients.
Ingredients & substitutions
- Oats: This is the base for the recipe, you can use rolled oats, quick oats, or even oat flour.
- Egg: You can make it vegan by using a flax egg, or just using ¼ cup of any milk instead of the egg.
- Banana: This adds flavor, sweetness, and moisture to the recipe. Instead of one banana, you can also add one egg or ¼ cup of any milk. Or you can use apple sauce instead. But the bananas provide the sweetness in this recipe, so if you leave the bananas add some sweetener to your mixture.
- Baking powder: This helps the baked oats rise while baking.
- Salt: To round out the flavor.
- Chocolate chips: This is optional, gives a nice chocolaty flavor, and adds a nice touch. I used dark chocolate chips.
- Almond flakes: Again optional. You can change it to any kind of nut.
- Prunes: For flavor and extra fiber. Optional, you may switch it to other dried fruits.
I did not blend the mixture but if you want a smoother consistency you may blend it.
Is oatmeal a healthy breakfast?
“Whether it’s steel-cut or rolled, quick-cooking or instant, oatmeal is good for you, experts say—with a few caveats. Oatmeal is rich in fiber, which promotes fullness, eases the insulin response, and benefits gut health. It’s also a source of vitamins B and E and minerals such as magnesium. As long as it’s sugar-free, eating oatmeal for breakfast is a good choice.” 1
If you can look for added sugar-free oatmeal options. In this recipe, I use bananas as a natural sweetener to the cups, if you leave the bananas add some other sweetener to your mixture.
Breakfast baked oatmeal cups
These breakfast baked oats cups were inspired by the viral TikTok baked oats recipes. Baked oats are getting popular because they are an easy, versatile & healthy breakfast alternatives.
- muffin tin
- 90 g rolled oats or quick oats (1 1/4 cup)
- 1 banana
- 120 ml milk (1/2 cup)
- 2 eggs
- 1/2 teaspoon baking powder
- 4-5 chopped prunes (optional)
- vanilla extract
- pinch of salt
- chocolate chips
- almond flakes
Preheat the oven to 180°C (350°F). Grease muffin with cooking spray or with butter or line a 6-hole muffin tin with paper muffin cases.
In a large mixing bowl add the mashed bananas, oats, chopped prunes, and baking powder, stir until combined.
Add the milk, egg & vanilla, cinnamon, salt and stir until fully combined.
Divide the mixture between the 6 cup sections. You may add dark chocolate and/or nuts as topping.
For the gluten-free version use gluten-free oats and baking powder.
Bake until cooked through (a cocktail stick should come out clean) approx. 20 mins.
Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.
This amount made about 6 baked oat cups.
1 cup provides about: 155 calories, 5 grams of fat, 20 grams of carbohydrate, 7 grams of protein