These baked oatmeal breakfast cups make a dozen baked oatmeal cups with six delicious flavor options. With banana bread, double chocolate, coconut blueberry, apple cinnamon, cranberry orange and peanut butter and jam, we’ve got you covered for flavor ideas! Your family is going to love these as you can easily customize them to include your favorite ingredients.
Baked Oatmeal Breakfast Cups
These are the perfect meal prep breakfast idea that can be created on Sunday and used as a quick grab-and-go breakfast or snack throughout the week. They are incredibly easy to make, and fully customizable – meaning you don’t have to make a dozen of the same recipe, you can make two of each flavor using the same oat base.
Want to do more breakfast meal prep? Try these overnight oat recipes (six flavors) and chia pudding recipes (also with six flavors). They’re both fan favorites!
Recipe Ingredients
The recipe below will make 12 muffins total, with two for each muffin flavor. The base recipe makes all 12 muffins and then the flavors are added to smaller amounts of the base recipe. Each flavor will make two muffins. Double the recipe if you want to make four, triple it if you want to make six.
Ingredients
Oatmeal Banana Base Recipe (makes 12 muffins)
- 3 cups old fashioned rolled oats – large flake oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 eggs – beaten
- 2 ripe bananas – mashed
- 1 cup milk
- ¼ cup honey – or maple syrup
- 1 tsp vanilla extract
Double Chocolate (makes 2 muffins)
- 1 Tbsp cocoa powder
- 1 Tbsp chocolate chips
Apple Cinnamon (makes 2 muffins)
- ¼ cup apple – chopped small
- 1 tsp cinnamon
Coconut Blueberry (makes 2 muffins)
- ¼ cup blueberries – fresh or frozen
- 1 Tbsp shredded coconut
Cranberry Orange (makes 2 muffins)
- ½ cup dried cranberries
- 1 Tbsp orange zest
Nut Butter & Jam (makes 2 muffins)
- 2 Tbsp peanut butter – or any nut butter
- 2 tsp strawberry jam
How To Make 6 Baked Oatmeal Cups Flavors
STEP 1: Preheat oven to 350°F. Spray a muffin pan with non-stick cooking spray or add cupcake liners.
STEP 2: In a large bowl, combine all dry ingredients thoroughly: 3 cups old-fashioned rolled oats, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
STEP 3: On a plate mash the two ripe bananas with a fork until very mushy.
STEP 4: In a medium bowl, beat the 4 eggs with a fork. Add in the mashed banana, 1 cup milk, ¼ cup honey and 1 tsp vanilla extract. Mix everything together.
STEP 5: Pour the wet ingredients into the dry ingredients bowl, and combine thoroughly. Let this mixture sit for 15-20 minutes to allow the oats to absorb as much liquid as possible.
STEP 6: Add ½ cup of the oat base to a small bowl. Stir in the flavor additions using the ingredients list below:
- Double Chocolate: 1 Tbsp cocoa powder, 1 Tbsp chocolate chips
- Apple Cinnamon: ¼ cup apple, 1 tsp cinnamon
- Coconut Blueberry: ¼ cup blueberries, 1 Tbsp shredded coconut
- Cranberry Orange: ¼ cup dried cranberries, 1 Tbsp orange zest
- Peanut Butter & Jam: 2 Tbsp peanut butter, 2 tsp strawberry jam
STEP 7: Now scoop ¼ cup of batter into one muffin cup and pour the rest in another. Repeat step 6 with the other flavors until all muffin cups are full.
STEP 8: Bake for 25-30 minutes at 350℉ or until the edges are golden brown and a toothpick comes out clean when poked in the center. Let cool for 10 minutes, then transfer muffins to a wire rack to cool completely.
Recipe Tips
- Make the banana bread oatmeal cup base first. I’ve designed these oatmeal cups to be created using the same base. That way you’re not starting from scratch every time. It’s easy to make the base, and once you do be sure to let the base sit for 10-15 minutes to help oats soak up the excess liquid.
- Each muffin requires ¼ cup of oat base. To make two of each flavor, I recommend scooping ½ cup of the base into a small bowl and then adding the additional flavor ingredients.
- Create new flavors. It’s easy to add ½ cup of the base to a bunch of bowls and let kids have fun! You could lay a bunch of ingredients on the counter for them to experiment with: dried fruits, shredded coconut, nuts and seeds, cinnamon, dark chocolate chips, cacao powder, nut butter, and soo much more! I recommend ¼ cup of dried fruits or berries, and 1 Tbsp max for things like cacao powder, shredded coconut, seeds, etc. This would work best for two muffins.
How To Store Leftovers
These muffins can be pulled out of the fridge and eaten cold, or popped in the microwave for 10-20 seconds to warm them up. If you’re pulling them out of the freezer, I would defrost for 30 seconds in the microwave while wrapped in a paper towel.
Breakfast cups can be stored in fridge or freezer. Try this recipe out and if you end up really liking it, then make a double batch and freeze half for later.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Non Stick Muffin Pan – I highly recommend getting two good-quality muffin pans an making a double batch of this recipe so you can freeze half of the muffins for later.
- 3-Set Mixing Bowls – This set of 3 mixing bowls makes it easy to mix ingredients. They stack nicely with each other and are easy to clean.
- Magnetic Measuring Spoons Set – I love these magnetic measuring spoons which stay nice and organized together when storing them!
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Ingredients
Oatmeal Banana Base Recipe (makes 12 muffins)
- 3 cups old fashioned rolled oats - large flake oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 eggs, beaten
- 2 ripe bananas - mashed
- 1 cup milk
- ¼ cup honey - or maple syrup
- 1 tsp vanilla extract
Double Chocolate (makes 2 muffins)
- 1 Tbsp cocoa powder
- 1 Tbsp chocolate chips
Apple Cinnamon (makes 2 muffins)
- ¼ cup apple - chopped small
- 1 tsp cinnamon
Coconut Blueberry (makes 2 muffins)
- ¼ cup blueberries - fresh or frozen
- 1 Tbsp shredded coconut
Cranberry Orange (makes 2 muffins)
- ¼ cup dried cranberries
- 1 Tbsp orange zest
Nut Butter & Jam (makes 2 muffins)
- 2 Tbsp peanut butter - or any nut butter
- 2 tsp strawberry jam
Instructions
Make The Oatmeal Banana Base:
- Preheat oven to 350°F. Spray a muffin pan with non stick cooking spray or add cupcake liners.
- In a large bowl, combine all dry ingredients thoroughly: 3 cups old fashioned rolled oats, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
- On a plate mash the two ripe bananas with a fork until very mushy.
- In a medium bowl, beat the 4 eggs with a fork. Add in the mashed banana, 1 cup milk, ¼ cup honey and 1 tsp vanilla extract. Mix everything together.
- Pour the wet ingredients into the dry ingredients bowl, and combine thoroughly. Let this mixture sit for 15-20 minutes to allow the oats to absorb as much liquid as possible.
Double Chocolate (makes 2):
- Add ⅓ cup of the oat base to a small bowl. Stir in 1 Tbsp cocoa powder and mix thoroughly. Scoop ¼ cup of batter into one muffin cup and pour the rest in another. Sprinkle the tops with ½ Tbsp chocolate chips each.
Apple Cinnamon (makes 2):
- Add ½ cup of oat base to a small bowl. Stir in ¼ cup chopped apple and 1 tsp cinnamon. Scoop ¼ cup of batter into one muffin cup and pour the rest in another. Sprinkle cinnamon on top of each.
Blueberry Coconut (makes 2):
- Add ½ cup of the oat base to a small bowl. Stir in ¼ cup blueberries and 1 Tbsp shredded coconut. Scoop ¼ cup of batter into one muffin cup and pour the rest in another.
Peanut Butter and Jam (makes 2):
- Add ½ cup of the oat base to a small bowl. Stir in 2 Tbsp peanut butter. Scoop ¼ cup of batter into one muffin cup and pour the rest in another. Make a well in the center of the batter, then add 1 tsp jam to each.
Cranberry Orange (makes 2):
- Add ½ cup of the oat base to a small bowl. Stir in ¼ cup dried cranberries and 2 tsp of orange zest. Scoop ¼ cup of batter into one muffin cup and pour the rest in another.
For All muffins:
- Add the muffin pan to the oven and bake for 25-30 minutes at 350℉ or until the edges are golden brown and a toothpick comes out clean when poked in the center. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes:
- Fridge: Add oat cups to an air-tight container and store them in the fridge for up to one week.
- Freezer: Seal oat cups in a freezer bag and freeze for up to 3 months.
The nutritional information provided is an estimate and is per serving.
