These vanilla cinnamon-baked oatmeal cups are the perfect way to start your morning. They are a great meal prep breakfast and can be frozen and quickly reheated for a portable on-the-go breakfast.
Oats are a great tasting and healthy way to start your morning. They are your body’s carb of choice because they are low glycemic and don’t raise your blood pressure. Eating oats can help you feel fuller for longer, and they are a food to help you lose weight. Oats are also naturally gluten-free, and this recipe is dairy-free, egg-free, vegan, and contains no refined sugar. These are perfect if you’re looking for a great meal prep breakfast.
Following the recipe below will get you 12 baked oatmeal cups that can be eaten fresh or frozen and reheated for a quick healthy breakfast. You can also double the recipe to have 24 cups saved in the freezer for up to 3 months.
We flavored our baked oatmeal cups with vanilla and cinnamon but also made a chocolate chip variation so that you never get bored! You can also add toppings like berries, maple syrup, and shredded coconut to give them your unique taste.
How to Make Baked Oatmeal Cups
This recipe is simple and excellent for meal preppers. To make them gather the following ingredients;
Vanilla Baked Oats Ingredients:
- Steel-Cut Oats: rolled & old-fashioned oats will work well too.
- Cinnamon
- Vanilla: Always bake with vanillatude.
- Almond Milk: Or your milk of choice.
- Applesauce: Applesauce is a perfect healthy baking substitution.
- Chia Seeds: Check out this recipe for more ways to use chia seeds.
- Almond butter.
- Chocolate Chips: If you’re making the chocolate chip variation.
- Your choice of toppings: Save the toppings for when you serve the baked oatmeal cups.
Vanilla Baked Oats Directions:
- Preheat the Oven to 350°F
- Line a muffin pan with silicone liners, and lightly coat liners with coconut oil to prevent sticking.
- Whisk together milk, vanilla, chia seeds, and maple syrup in a large bowl. Whisk well, then allow to sit for 6-7 minutes.
- Combine oats, cinnamon, baking soda, and sea salt in another large bowl.
- Add almond butter and apple sauce to the wet ingredients and whisk well. Combine wet and dry bowls.
- Scoop evenly into a muffin pan and bake for 28-35 minutes until a toothpick comes out clean.
- Allow the baked oatmeal cups to cool inside the pan.
How to Serve
- Serve Fresh: After cooling, remove from pan, add your choice of toppings and enjoy. You can keep the oatmeal cups for two days after baking.
- Freeze for Later: If you’re preparing meals, you can freeze the cups in a gallon-sized freezer bag for up to 3 months. When ready to serve, remove cups from the freezer and wrap them in a damp paper towel. Then, microwave for 1-2 minutes until warm.
- Don’t forget to add your favorite toppings!
We’d love to know if you liked these baked oatmeal cups or if you have other meal prep recipes you’d like to see. Follow us on Instagram or comment below to let us know your thoughts.
This was made by Golden Grace Kitchen
Baked Oatmeal Cups
Equipment
- mixing bowls
- Muffin Pan
- Silicone Liners
- Whisk
Ingredients
- 3 cups steel-cut oats (Rolled or Old-Fashioned work too)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1¼ tsp vanilla
- 1 ½ almond milk
- ¼ cup maple syrup
- ½ cup applesauce
- 2 tbsp chia seeds
- 2 tbsp almond butter
- 1 pinch of sea salt (or a couple of twists of vanilla salt from our Vanilla Salt Grinder)
- 1/2 cup chocolate chips (optional, see variation notes)
Instructions
- Preheat the oven to 350 °F
- Line a muffin pan with silicone liners. Lightly coat liners with coconut oil to prevent sticking.
- In a large bowl, add milk, vanilla, chia seeds, and maple syrup. Whisk well, then allow to sit for 6 to 7 minutes1¼ tsp vanilla, 2 tbsp chia seeds, ¼ cup maple syrup
- Combine oats, cinnamon, baking powder, and sea salt in a separate bowl.3 cups steel-cut oats, 1 tsp cinnamon, 1 tsp baking powder, 1 pinch of sea salt
- Add almond butter and apple sauce to wet ingredients and whisk well.½ cup applesauce, 2 tbsp almond butter
- Combine wet and dry bowls.
- Scoop evenly into the muffin pan and bake for 28-35 minutes until a toothpick comes out clean. Allow the cups to cool inside the pan.
- Serve within two days or freeze in a freezer-safe Ziploc bag. To serve after freezing, wrap each oatmeal cup in a slightly moist paper towel, and microwave for 1-2 minutes, checking every 30 seconds.
Chocolate Chip Variation
- Follow the instructions above, but add around 1/2 cup of chocolate chips to the mix before adding it to the muffin tin.1/2 cup chocolate chips
