These easy 4 Ingredient 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 they’re freezer-friendly, too.
Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!
Table of Contents
I have a deep, undying love for baked oatmeal.
These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them.
I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week!
Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.
It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.
They freeze perfectly, and you can pull out just a few for breakfast or lunch 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.
Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.
My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon.
The rest of us warm ours up and pour milk over them!
Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts,
Ingredients Needed:
- Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
- Egg: you can sub the egg for ¼ cup egg whites if preferred.
- Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
- Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.
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, chocolate chips, etc.
How to Make 4 Ingredient Baked Oatmeal Cups
This recipe is quick and easy to make. Full instructions are included in the recipe card below.
- Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
- Stir: Stir until completely mixed.
- Pour into muffin tin: Divide the batter evenly in the muffin pans.
- Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.
Baked Oatmeal Cups FAQs
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 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.
Tips and Notes
- Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
- Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
- Salt. ¼ teaspoon of salt will balance out the flavors if you need it.
- Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport.
- Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.
Baked Oatmeal Cups Variations
- Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups.
- Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
- Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries,
- Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
- Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here.
- Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve.
- Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.
Serving Suggestions
You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!
They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!
Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!
For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread.
More Easy Breakfast Recipes to Try
Easy 4 Ingredient Baked Oatmeal Cups
written by Ashley Fehr
Ingredients
- 2 ½ cups rolled oats
- 1 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.
Instructions
- 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, egg, 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.
Notes
- 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
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Beverley Bernier says
Recipe states “1 cup eggs” – do you mean the replacement eggs in a carton? Because that’s not mentioned at all. If I prefer to use real eggs, who many should be used for this recipe?
The Recipe Rebel says
Hi Beverley! I’m sorry, that was a typo. There is only 1 large egg in this recipe. Hope this helps!
Cornelia says
Recipe says 1c large egg. Video shows about 5 eggs in the bowl.
Did you mean 1 c of eggs total (as size of eggs wouldn’t matter) or just 1 egg? This might be obvious to some but I have no idea & have no idea what baked oatmeal should be like.
The Recipe Rebel says
Hi Cornelia! I’m sorry, that was a typo. There is only 1 large egg in this recipe. Hope this helps!
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?
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!!
The Recipe Rebel says
Hi Marcee, it is actually real eggs in this, but you can use 1 egg.
Kokila says
How the texture will be from inside, as it looks outside or will it be soft from inside?
Ashley Fehr says
They are soft inside
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.
Ashley Fehr says
I usually do them in the microwave! It really depends on the microwave. When they are in the fridge I usually reheat for 1 minute on high. From frozen would be a bit longer!
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
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.
Ashley Fehr says
Hi Gisele! I don’t think that’s it. There’s really no way that’s possible if your oven has reached the correct temperature. I would use an oven thermometer to check the temperature.
Karli says
Can i use just egg whites vs the whole egg? If so, what do you recommend for the amount?
Ashley Fehr says
Absolutely! I usually figure 2 egg whites = 1 whole egg
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.
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!
Alana says
Can you substitute the egg for applesauce or mashed banana ??
Ashley Fehr says
I haven’t ever tried, sorry.
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.
Sarah says
How many calories in each?
Ashley Fehr says
I actually haven’t yet done a calorie count for these, but it’s pretty easy to do with My Fitness Pal. Not many, I know that! 🙂
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.
Ashley Fehr says
I’m so glad you liked them!
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!
Lauren says
Do you think these would work without the maple syrup? I’m not super into sugar in the morning.
Ashley Fehr says
Yes, definitely. They just won’t have any flavor. I would try to add some fruit or nuts or spices or something to them.
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.
Sue C Houston says
I couldn’t find the note for using fresh eggs. What is the conversion from the egg creations to fresh eggs?
Ashley Fehr says
The conversion is right in the recipe box where it says “recipe notes”. 1/4 cup = 1 egg.
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!
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
Hi Judy! Thanks so much for your comment! I think you might have commented on the wrong recipe though 🙂
Livia Hood says
Why doesn’t it show how much of each ingredient, cook time and temp? Thanks!
Ashley Fehr says
The full recipe is right in this post.
Luella says
I’m having a hard time finding the measurements of these “four ingredients” also.
Ashley Fehr says
Right in the recipe box
Olivia says
I have a munchkin that is allergic to eggs….is there a substitute that you recommend?
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.