Individual baked oatmeal cups for easy grab-and-go breakfasts
Baked Oatmeal Cups
Baked Oatmeal Cups
35 minEasy
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
12
12 cups
Difficulty
Easy
Cost
Budget
$
Baked Oatmeal Cups
Individual baked oatmeal cups for easy grab-and-go breakfasts
Tender, lightly sweet baked oatmeal portioned into muffin cups. Made with rolled oats, banana, and a touch of maple syrup, these are perfect for meal prep and busy mornings.
10m
Prep Time
25m
Cook Time
35m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Baked oats solve the biggest problem with oatmeal: you cannot take a bowl of porridge with you. By baking the oats in muffin tins, you get individual portions that hold their shape, reheat well, and taste better than anything from a box.
The base is simple. Rolled oats, mashed banana for natural sweetness, an egg for structure, and a splash of milk to keep them moist. From there you can add whatever you like — blueberries, chocolate chips, nuts, peanut butter swirls. The recipe is forgiving and the results are consistently good.
Ingredients
- 2 cups rolled oats
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup milk (any kind)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup blueberries or chocolate chips
- 2 tbsp chopped walnuts (optional)
- Cooking spray for the muffin tin
OvenBake
Test Kitchen Pick
Muffin Tin
Helpful Tool
Why a muffin tin helps here
This is one of those recipes where the pan shape directly affects how evenly everything bakes and how cleanly it releases.
The pan matters more here than another gadget would.
- Helps the bake rise evenly
- Makes cleanup and portioning simpler
A sturdy muffin tin pays off across breakfast bakes, cupcakes, and meal-prep egg bites.
Shop muffin tin options for this recipeInstructions
- 1
Preheat oven to 350F and grease a 12-cup muffin tin with cooking spray.
- 2
In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- 3
In a separate bowl, whisk together the mashed bananas, eggs, milk, maple syrup, and vanilla.
- 4
Pour the wet ingredients into the dry and stir until just combined. Fold in blueberries or chocolate chips.
- 5
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- 6
Top with chopped walnuts if using.
- 7
Bake for 22 to 25 minutes until the tops are set and lightly golden.
- 8
Let cool in the tin for 5 minutes before removing to a wire rack.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Maple syrupHoney or agave nectar
Equal amounts work in all three cases
BlueberriesRaspberries, diced strawberries, or chocolate chips
Any mix-in works in the same quantity
Cow milkOat milk or almond milk
Use any milk for a dairy-free version with no change in texture
Tips & Storage
Pro Tips
These freeze beautifully. Cool completely, then freeze in a single layer before transferring to a freezer bag.
Swap the banana for 1/3 cup applesauce if you do not want banana flavor.
For a richer cup, use a tablespoon of melted butter in the batter.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheating
Microwave for 30 to 45 seconds or warm in a 300F oven for 10 minutes.
Nutrition Facts
Per serving (1 cup) · 12 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates22g
Fat4g
Fiber3g
Sugar8g
Sodium120mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use quick oats instead of rolled oats?
- You can, but the texture will be softer and less chewy. Rolled oats give the best structure.
- Are these good for toddlers?
- Yes. Omit the maple syrup if you prefer less sweetness, and cut them into smaller pieces for little hands.
- Can I make these dairy-free?
- Absolutely. Use oat milk or almond milk and they work just as well.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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