Quick, simple, and nutritious! Baked Oatmeal Cups 2 Ways, an ideal choice for filling your fridge or freezer with wholesome breakfast options. These oatmeal cups are not only gluten-free but also perfect for meal prep and freezing.
I have fallen in love with baked oatmeal. If you haven’t tried my Pumpkin Baked Oatmeal recipe, you should totally try it. And indeed, it can made into baked oatmeal cups! Oatmeal is one of my favorite breakfast foods, especially for the little ones.
We are huge fans of Overnight Oats and just simple bowls of oatmeal. Baked Oatmeal is just as good and easy to make. Plus, it’s freezer-friendly, which I consider a significant advantage. I’m always in favor of stocking the freezer with ready-to-eat meals.
Like other oatmeal recipes, baked oatmeal can be customized with a variety of flavor add-ins. I’m excited to share two of our favorite recipes that start with the same base. I prepare the primary baked oatmeal mix, divide it into two portions, and then stir in the unique ingredients for each. They bake simultaneously, eliminating the need to bake twice.
Additionally, there’s no requirement for liners; a lightly greased pan ensures the oatmeal cups release smoothly. My preferred method is now baking oatmeal cups; they’re more convenient to freeze in a muffin pan, pre-portioned for easy grab-and-go from the freezer. For hassle-free reheating in the morning, I suggest thawing them overnight.
How to Make Baked Oatmeal Cups
- In a medium bowl combine the oats, baking powder and salt.
- In a separate bowl combine the melted coconut oil, vanilla extract, honey, eggs and milk. Whisk until fully combined.
- Pour the milk mixture into the oat mixture and mix until fully combined.
- Measure out 1 1/2 cups of the oat mixture and place into a separate bowl.
- Add the banana and cinnamon to one bowl. Add the strawberries and blueberries to the other bowl. Mix to combine.
- Lightly oil a muffin pan, scoop the mixtures into the pan and bake for 30 minutes. Enjoy!
How to Store/Freeze Baked Oatmeal Cups
Allow the oatmeal cups to cool completely before placing in an airtight container. Baked Oatmeal can be stored in the refrigerator for up to 7 days. To freeze baked oatmeal cups, place them in a single layer and freeze flat.
Reheating Baked Oatmeal Cups
Thaw overnight in the refrigerator to make reheating easy. Reheat in the microwave, oven or toaster oven. It usually takes about 20 seconds in the microwave to reheat one cup.
What are the best oats for baked oatmeal?
I prefer to use Old Fashioned Rolled Oats. I find that Old Fashioned Oats yield the best texture. Steel Cut Oats are a little too “toothsome,” after baking because of the liquid ratio. Instant Oats will work just fine, the texture will just be a little different.
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Baked Oatmeal Cups 2 Ways
Quick, easy and healthy! Baked Oatmeal Cups 2 Ways, a perfect way to stock your fridge or freezer with healthy breakfast food. These oatmeal cups are gluten free, meal prep and freezer friendly. My go-to recipe for healthy breakfasts the whole family loves.
Ingredients
Baked Oatmeal Base
Banana
Blueberry Strawberry
Instructions
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Preheat an oven to 350° F and lightly grease a 12-cup muffin pan.
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In a large bowl combine the oats, baking powder and salt.
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In a separate medium sized bowl combine the milk, melted coconut oil, vanilla extract, eggs and honey. Mix well to combine.
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Pour the milk mixture into the oat mixture. Mix until fully combined.
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Scoop out 1 1/2 cups of the mixture and add it to another bowl. Mix the banana and cinnamon in one bowl and the strawberries and blueberries into the other bowl.
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Scoop into the muffin pan (6 each) and bake for 30 minutes. Enjoy!
These taste wonderful! So easy to make. The kids love them!
First time making baked oatmeal and I’m hooked! The berry ones are SOOOOO good!
I am so glad you tried this recipe and liked it!