These easy baked oatmeal cups use only FOUR basic ingredients and they’re perfect for breakfast, school lunches or snacks! Naturally sweetened, packed with protein, make ahead and freezer friendly with 3 different variations: raspberry chocolate chip, peanut butter banana and apple cinnamon. Plus a recipe video.
It would be understandable if you had no idea of my deep, undying love for baked oatmeal until this moment.
I’ve never shared a baked oatmeal recipe here on TRR, even though I make a big batch almost every weekend for us to whip out for breakfast all week long.
Today is the day, friends.
We have big, big love for baked oatmeal (wait — did I mention that??). We’d always eaten the regular, cooked oatmeal mush because it’s hearty, healthy, and easy — but the day we tried baked oatmeal we’ve never gone back.
And even though fridge space is at a premium these days with this here blog, I’m not sure why it never occurred to me before to make baked oatmeal cups instead of a giant 9×13″ pan of it. They freeze perfectly, and you can pull out just a few for breakfast or lunches as you need them.
Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. EGG Creations from Burnbrae Farms make these even simpler – they are real eggs without the cracking or beating! Perfect for kids who want to help out in the kitchen.
All 100% natural ingredients with no chemicals or preservatives (including EGG Creations!) and 100% delicious– so you don’t have to worry about what is going into your kids (or yourself)!
And since they’re baked individually you can jazz them up however you want — a different flavor for each member of the family if you want! For these baked oatmeal cups, I’ve given you three different options that are sure to please everyone in your family: raspberry chocolate chip, peanut butter banana, and apple cinnamon.
Before you bake, you can divide the oatmeal mixture into different bowls, pass them around to the kids and have each kid add their own mix ins — spices, fresh, frozen or dried fruit, peanut butter or other spreads work really well for these! Then simply fill your muffin liners (I love to use silicone muffin liners for this meal hack — they come out perfectly!) and bake, and everyone has their choice of breakfast in the morning!
If you are a person who hates that mushy oatmeal texture, THIS is for you. Baked oatmeal has the most delightful texture — it’s almost cake-like and so incredibly versatile. My 4 year old likes to eat hers like a muffin — handheld with no milk or spoon. The rest of us warm ours up and pour some milk over.
I want to know: what are some of your favorite quick and easy meals for those crazy, crazy weeknights??
*This recipe is easily made gluten-free with certified gluten-free oats — check all of your labels to be sure.
*This post is sponsored by Burnbrae Farms — thank you for supporting the brands that make The Recipe Rebel possible (and give me healthy breakfasts to feed my crazy kids)! Visit www.EGGcreations.com for more recipe ideas!
See how easy they are to make!
Easy 4 Ingredient Baked Oatmeal Cups
These easy baked oatmeal cups use only FOUR basic ingredients and they're perfect for breakfast, school lunches or snacks! Naturally sweetened, packed with protein, make ahead and freezer friendly with 3 different variations: raspberry chocolate chip, peanut butter banana and apple cinnamon.
- 2 1/2 cups large flake oats
- 1/4 cup EGG Creations Whole Eggs Original
- 1 1/2 cups milk
- 1/2 cup pure maple syrup
- Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, etc.
- Preheat oven to 350 degrees F and line a 12 cup muffin pan with liners (I like to use the silicone ones!). Set aside.
- In a medium bowl stir together oats, EGG Creations, milk and maple syrup until combined. Divide evenly between muffin cups (make sure you get equal liquid in each cup so none are dry).
- Stir in optional mix ins if desired (*NOTE: if you do this, you may want to leave a little extra space in your muffin cups, and therefore you may get 16 instead of 12): I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips.
- Bake for about 25 minutes, until light golden brown on top and completely set. Let sit for 5-10 minutes before removing from liners.
- Oatmeal Cups can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. They reheat beautifully! Serve alone or with milk and additional maple syrup if desired.
|Amount Per Serving||As Served|
|Calories 140kcal Calories from fat 25|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|