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
- 3 cups Old Fashioned Oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ¼ cup cocont oil melted
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- 3 ounces honey more if you want sweeter oatmeal cups
Banana
- 1 large ripe banana mashed
- ½ teaspoon cinnamon
Blueberry Strawberry
- 3 ounces blueberries fresh or frozen
- 3 ounces chopped strawberries fresh or frozen
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350° F and lightly grease a 12-cup muffin pan.
- In a large bowl combine the oats, baking powder and salt.
- In a separate medium sized bowl combine the milk, melted coconut oil, vanilla extract, eggs and honey. Mix well to combine.
- Pour the milk mixture into the oat mixture. Mix until fully combined.
- Scoop out 1 ½ 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.
- Scoop into the muffin pan (6 each) and bake for 30 minutes. Enjoy!
Notes
- Storage Tip-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 in a freezer bag or container and freeze.
- Reheating Tip-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.
- Serving Tip-Serve warm with a drizzle of maple syrup.
Tried this recipe?Let us know how it was!