Baked Oatmeal Cups
Baked oatmeal cups are a wholesome meal prep breakfast made with rolled oats, fresh berries, and cozy spices. Perfect to take on the go and freezer-friendly!
Servings: 12 servings
Equipment
Ingredients
- 1¼ cups milk
- 2 eggs
- ¼ cup maple syrup
- ¼ cup applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups rolled old-fashioned oats
- 1 pinch of salt
- ¼ cup chopped strawberries
- ¼ cup fresh blueberries
- coarse sugar for sprinkling, as desired
Instructions
- Get ready to bake. Heat the oven to 350ºF. Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray.
- Make the base. In a large bowl, whisk the milk, eggs, maple syrup, applesauce, vanilla extract, baking powder, cinnamon powder, and nutmeg. Fold in the oats and salt. Cover the mixture and let it rest in the fridge for 20-30 minutes.
- Add mix-ins. When ready to bake, remove the oat mixture from the fridge. Stir in the strawberries and blueberries.
- Fill the pan. Divide the mixture between the prepared paper liners, filling them to the top. Make sure each cup has the same amount of fruit. Sprinkle the cups with coarse sugar.
- Bake. Transfer the muffin tin to the oven and bake the oatmeal cups for 30-35 minutes.
- Finish. Cool the oatmeal cups completely before serving.
Notes
- Use old-fashioned rolled oats. I do not recommend instant oats for this.
- Make sure you coat the paper liners with cooking spray. These tend to stick to uncoated paper liners. Also, you can use a silicone muffin tin and be completely safe.
- Do not add more fruit. The fruit may release extra juices and make your oatmeal cups soggy.
Nutrition
Serving: 1oatmeal cup | Calories: 110kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 25mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
