6 Baked Oatmeal Cup Flavors

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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.

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.

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