Easy 4 Ingredient Baked Oatmeal Cups

Prep Time 5 minutes
Total Time 30 minutes
Servings 12 cups

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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.


four ingredient baked oatmeal cups on white plate with banana slices and raspberries

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.

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.

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!

four ingredient oatmeal cups on a white plate with banana slices and raspberries and extra in the background

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!

four ingredient oatmeal cup step by step photos with silicone muffin cups
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Easy 4 Ingredient Baked Oatmeal Cups

4.80 from 5 votes
These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Servings 12 cups
Calories 124cal


  • 2 ½ cups rolled oats
  • 1 cup large egg
  • 1 ½ cups milk any kind
  • ¼ cup pure maple syrup
  • Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.


  • Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
  • In a medium bowl, stir together oats, eggs, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
  • Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
  • Bake for about 25 minutes, until light golden brown on top and completely set.
  • Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.


  • Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
  • Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition Information

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg
Keywords oatmeal cups

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Dana says

    Don’t have maple syrup or honey on hand, but I really want to try these. Can you recommend alternative sweetener? Does it need to be a liquid? Or would brown sugar do?

  2. Marcee says

    Hi there! How many eggs would I use for this recipe? I do not have the egg creation ingredient. I only use ‘real’ eggs (not saying the egg creation isn’t real eggs!) lol
    I would like to try and make these with bananas and chocolate chips
    Thank you in advance!!

  3. Jessica says

    I hope you haven’t already had to answer this … you say they reheat beautifully but do not say how to reheat them. Microwave? And if so how long? Should I thaw out first? Just found your website today. Very excited at the recipes I am finding. Thank you so much.

  4. alisas says

    Im sorry but I,m laughing.How in the world do you tolerate these idiots constantly.Some of them should not be operating a kitchen

  5. Gisèle says

    Hi, I have a batch of oatmeal muffins in the oven. The recipe states approx 25 minutes. Mine has been in the oven for 45 minutes and still cool. Could it be I am using centre Rack of oven? Help. Thanks.

  6. Gisèle says

    Hi, I have a bach of oatmeal muffin in the oven. The recipe calls for 25 minutes. Mine has been in oven for 45 minutes and still not cooked inside. Could it be that I have them in middle Rack of oven? I’m at a lost.

  7. Margo says

    These are a life-saver! I’m such a huge fan of oatmeal, but I don’t have the time to make it on the stove every morning and overnight oats can take up so much room in the fridge. These are awesome for busy mornings!

    I only used 1/4 cup of maple syrup, used a flax egg instead of a regular egg, and added frozen blueberries, and they came out great! This will be my new go-to breakfast 🙂

    • Ashley Fehr says

      I’m so happy you enjoyed them! They are such a great make ahead breakfast for busy mornings! I’m also glad to hear how well the flax egg turned out — thanks for sharing!

  8. Ted says

    When you speak of silicone, do you use silicone liners or a silicone muffin form? Also if you are making one batch with the same add ins, could you mix it into the the oats with all the other ingredients?

    • Ashley Fehr says

      Yes, you can definitely mix it all in the bowl! I use silicone muffin cups — I believe there’s really only one kind but lots of different brands.

  9. Gwen says

    Made these today and they are lovely. Used honey instead of maple (had run out) and they tasted great. Thanks for posting recipe.

  10. Jayme says

    I LOVE these! I made them last night – but I added some chocolate chips and PB2 (the dried peanut butter) into mine and they turned out wonderfully. Such a fun change up for my normal breakfast routine. 🙂 Thanks for the recipe!

  11. Betsy McCloskey says

    Breakfast muffins-I found this VERY confusing. The video shows fresh eggs, the recipe calls for a substitute, the video does not show maple syrup,but the recipe does, the video shows bananas but the recipe doesn’t say how many….to hard to follow.

    • Ashley Fehr says

      Hi Betsy. It really is NOT that confusing. The video shows exactly what is listed, it shows Burnbrae Egg Creations (although there is a note if you want to use a whole egg), and maple syrup. You can add as much or as little mix ins as you like before baking.

    • Rachel says

      What do you do with the apples to put them in this recipe? Do you just chop them up finely? Cook them in a pan first to soften?

      • Ashley Fehr says

        No, you can just chop them up and mix them in. Mix them in to just a few of the cups, or mix them into the whole batch if you want. It’s really flexible!

  12. Judy Ferguson says

    I just made a batch of these and they turned out great. I didn’t use the nuts to reduce the calories slightly. I baked for 12 minutes and that seemed to work perfectly for a soft chewy cookie. This recipe yielded 5 1/2 dozen cookies. I’ll be making these again! ?

    • Ashley Fehr says

      I actually haven’t tried making baked oatmeal without eggs. You could try adding one banana or a flax egg, but I really can’t say how well it would work! Let me know if you do try anything.

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