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Easy 4 Ingredient Baked Oatmeal Cups

Prep Time 5 mins
Total Time 30 mins
Servings 16 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.

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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 from 1 vote
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.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine American
Course Breakfast
Servings 16 cups
Calories 140kcal

Ingredients

  • 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.

Instructions

  • 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.

Notes

*1/4 cup EGG Creations is equal to 1 large egg

Nutrition Information

Calories: 140kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 17mg | Fiber: 3g | Sugar: 7g

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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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Comments

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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!

  6. 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?

  7. 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.

  8. 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!

  9. 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?

  10. 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.

  11. joy douglas says

    I love baked oatmeal, but prefer to bake in an 8×8 pan and cut into a larger portion than just one muffin. How (if at all) would you recommend changing the baking temp/time? I know that some of the ones I’ve been using have been 350 for 40-45 minutes. Thank you!

    • Ashley Fehr says

      I don’t think you would need too much extra baking time — I usually bake my pans of oatmeal for 35-40 minutes, but it’s pretty easy to see when it’s done. It just needs to be set and light golden brown.

  12. Judi I says

    For those of us who cannot hear well, can you please publish the amounts of the ingredients that are mentioned on the videos? I love recipes with oatmeal but when the ingredients and baking are included in videos without captions, it is hard to know what to use or do.

    Thanks.

  13. Michelle McClave says

    These are in my oven as I type! How do you suggest packaging to freeze, and how do you thaw–just leave out until room temperature?

    • Ashley Fehr says

      I would probably wrap individually in plastic wrap or flash freeze on a baking sheet, then put in a large freezer bag or container. You could thaw at room temperature, in the microwave or overnight in the fridge!

  14. Liz says

    Can I do these without muffin liners of any kind? I don’t own silicone liners and don’t want to use paper of any sort. Would they stick badly?

    • Ashley Fehr says

      Hi Liz! To be honest, I’ve never tried! I always use the silicone because they never ever stick. I would think if you sprayed the pan well it should work? But I can’t say how well for sure.

    • Amber says

      Liz – I just made these this morning in a regular muffin pan and sprayed each cup with coconut oil spray. After cooling in the pan for 5 minutes I just ran a butter knife around the edge of each one and they came out perfectly!

    • Ashley Fehr says

      If you are just adding it to each cup, I would add maybe a 1 teaspoon of peanut butter and 1 tablespoon of bananas, and stir it in somewhat. The recipe is really flexible though and you can add a little more or less to your tastes!

    • Ashley Fehr says

      I don’t usually post calorie information because everyone calculates it differently, but if you want to figure it out I recommend the My Fitness Pal recipe calorie calculator. It’s super simple to use!

  15. Dorothy Dunton says

    Hi Ashley! Easy, creative and good for you all rolled into one! I am a muffin lover so I would probably eat it as such. I like all of the flavor combinations! I’m thinking this egg product may not be available here so I assume I could just use a 1/4 cup of regular eggs.

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