Kick off your mornings with a wholesome, hearty breakfast that couldn't be simpler, thanks to these freezer-friendly Baked Oatmeal Cups.
Farewell 2017, welcome 2018! It's hard to believe another year has flown by. To ring in the new year right, I figured a healthy, prep-ahead breakfast that you can stash in the freezer was just the ticket. New Year's resolutions, meet your perfect breakfast partner: Baked Oatmeal Cups!
Your go-to bowl of oatmeal gets a total makeover in these portable, baked cups, offering endless ways to make them your own. The foundation of this recipe relies on mashed bananas for moisture, but you can easily substitute an equal amount of applesauce, pumpkin purée, or any other fruit purée for the same result.
Chopped nuts, dried fruit, and even toasted coconut are all fantastic add-ins you can fold into each cup before the muffin tin goes into the oven. In just a few minutes, these Baked Oatmeal Cups come out golden and ready for toppings.
I've gone with fresh fruit and a drizzle of maple syrup, but feel free to load them up with whatever classic oatmeal toppings you love.
Not quite ready to eat them yet? To freeze these muffins, allow them to cool completely, then wrap each one tightly in plastic wrap and store them in a resealable plastic bag. When you're dashing out the door or need a quick, satisfying snack, just unwrap a muffin and pop it in the microwave for 1 minute. A healthy, filling, fiber-rich breakfast is now just a minute away!
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Baked Oatmeal Cups (Freezer-Friendly)
- 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)
Preheat the oven to 350°F and generously grease a muffin tin with cooking spray.
In a large bowl, combine 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. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the mixture evenly among the muffin cups, filling them to the top.
Bake the oatmeal cups for 25 to 30 minutes, or until the tops are golden brown. Remove from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Top the cooled oatmeal cups with your choice of fresh or dried fruit, chopped nuts, toasted coconut, or a drizzle of maple syrup.
Kelly’s Notes
You can swap the mashed banana for any other mashed fruit, such as applesauce or pumpkin purée.
Any type of milk works well, including all dairy varieties (whole, reduced fat, or nonfat), as well as almond milk or other dairy-free options.
To freeze the Baked Oatmeal Cups, wrap each one individually in plastic wrap and place them in a resealable plastic bag. When you're ready to serve, remove from the bag, unwrap, and microwave for 30 to 60 seconds until warmed through.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition Facts
Baked Oatmeal Cups (Freezer-Friendly)
Amount Per Serving
Calories 152 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 35mg 12%
Sodium 26mg 1%
Potassium 197mg 6%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 7g
Protein 4g 8%
Vitamin A 3.1%
Vitamin C 1%
Calcium 6.9%
Iron 6%
- Percent Daily Values are based on a 2000 calorie diet.
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