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Healthy Baked Oatmeal Breakfast Cups: Six Flavors To Try

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These healthy 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 nut butter and jelly, we’ve got you covered for flavor ideas! Your family is going to love these as you can easily customize them to include favorite ingredients.

baked oatmeal breakfast cups stacked in three's on a counter

Baked Oatmeal Breakfast Cups

Does your family often A.) skip breakfast, or B.) reach for the sugary cereals? Breakfast is one of the most important times to fuel up your body to have more energy for the day. But if you have hectic mornings as the whole family is getting ready – what’s served for breakfast can often get overlooked.

This is why I love the meal prep strategy for families so much! It’s always my goal to make things as easy and doable for busy moms as possible.

After creating my six healthy overnight oats recipes, I knew I had to play around with some more meal prep breakfast ideas. And that’s where these baked oatmeal breakfast cups come in!

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.

So basically, kids are going to LOVE helping you make these because there are so many flavor options and they can make their own favorites. Read my tips and tricks below before you get started, then head down to the full recipe to see detailed instructions.

baked oatmeal breakfast cups on a black cooling rack

Baked Oatmeal Breakfast Cups Tips and Tricks

  • 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.
  • Add 1/2 cup of base to a small bowl to make the other flavors. Each muffin requires 1/4 cup of oat base. To make two of each flavor, I recommend scooping 1/2 cup of the base into a small bowl and then adding the additional flavor ingredients.
  • Grab-and-Go breakfast cups. 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. This recipe is so easy to make and customizable that you’ll definitely want to save it for later.
  • Create new flavors. It’s easy to add 1/2 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 1/4 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.

That’s it! When you know these simple tips and tricks, you can easily make your own creations. To get you started, below are six delicious baked oatmeal breakfast cups to try at home. Feel free to swap out ingredients for a different one if there’s something you like better. Like I said earlier, these oatmeal cup recipes are really forgiving – it doesn’t matter what you use, they’ll still taste great.

baked oatmeal breakfast cups in a metal muffin pan

More Breakfast Recipes To Try:

banana bread baked oatmeal breakfast cup with instructions

1. Banana Bread Baked Oatmeal Cups (The Oat Base)

Makes 12 oatmeal cups and is used as the base for all other flavors.

  • 3 cups old fashioned rolled oats, large flake
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 4 eggs, beaten
  • 2 bananas, mashed
  • 1 cup milk (dairy or non-dairy)
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract

Banana Bread Baked Oatmeal Cups are the base you’ll be using to create all of the other flavors and this recipe will make 12 muffins. To make the baked oatmeal base, combine all ingredients in a bowl and use the recipes below to change the flavor. This flavor can also be used as-is and tastes great! Just scoop 1/4 cup batter into each muffin cup. After baking, these oatmeal cups can be stored in the fridge for the week, or frozen for up to three months.

coconut blueberry breakfast cup with instructions

2. Coconut Blueberry Baked Oatmeal Cups

Makes two oatmeal cups.

  • 1/2 cup banana bread oatmeal base (see above)
  • 1/4 cup fresh blueberries, fresh or frozen
  • 1 Tbsp shredded coconut

Coconut Blueberry Baked Oatmeal Cups are delicious with juicy blueberries and shredded coconut. To make your baked oatmeal cups, add 1/2 cup of the oatmeal base recipe to a small bowl, along with 1/4 cup blueberries, and 1 Tbsp shredded coconut. Mix together and scoop 1/4 cup into one muffin cup and the rest of the batter into another. After baking, these muffins can be stored in the fridge for the week, or frozen for up to three months.

double chocolate oatmeal breakfast cup with instructions

3. Double Chocolate Baked Oatmeal Cups

Makes two oatmeal cups.

  • 1/2 cup banana bread oatmeal base (see above)
  • 1 Tbsp cacao powder
  • A handful of dark chocolate chips

Double Chocolate Baked Oatmeal Cups are a real treat! I recommend using real cacao powder versus baking cocoa in order to get the full antioxidant benefits, but both options will work! To make your baked oatmeal cups, add 1/2 cup of the oatmeal base recipe to a small bowl, along with 1 Tbsp cacao powder. Mix together and scoop 1/4 cup into one muffin cup and the rest of the batter into another. Sprinkle a few chocolate chips on top of each muffin. After baking these muffins can be stored in the fridge for the week, or frozen for up to three months.

apple cinnamon oatmeal breakfast cup with instructions

4. Apple Cinnamon Baked Oatmeal Cups

Makes two oatmeal cups.

  • 1/2 cup banana bread oatmeal base (see above)
  • 1/4 cup apple, diced small
  • 1 tsp cinnamon

Apple Cinnamon Baked Oatmeal Cups are my personal favorite of the bunch. They’re like mini apple pies! To make your baked oatmeal cups, add 1/2 cup of the oatmeal base recipe to a small bowl, along with 1/4 cup fresh apple that is diced small, and 1 tsp cinnamon. Mix together and scoop 1/4 cup into one muffin cup and the rest of the batter into another. After baking these muffins can be stored in the fridge for the week, or frozen for up to three months.

cranberry orange baked oatmeal breakfast cup with instructions

5. Cranberry Orange Baked Oatmeal Cups

Makes two oatmeal cups.

  • 1/2 cup banana bread oatmeal base (see above)
  • 1/4 cup dried cranberries
  • 1 Tbsp orange zest

Cranberry Orange Baked Oatmeal Cups are full of flavor with dried cranberries and orange zest! To make your baked oatmeal cups, add 1/2 cup of the oatmeal base recipe to a small bowl, along with 1/4 cup dried cranberries, and 1 Tbsp orange zest. Mix together and scoop 1/4 cup into one muffin cup and the rest of the batter into another. After baking these muffins can be stored in the fridge for the week, or frozen for up to three months.

nut butter and jam oatmeal breakfast cup with instructions

6. Nut Butter & Jam Baked Oatmeal Cups

Makes two oatmeal cups.

  • 1/2 cup banana bread oatmeal base (see above)
  • 2 Tbsp nut butter (peanut butter, almond, cashew, seed butter, etc.)
  • 2 tsp raspberry or strawberry jam

Nut Butter and Jam Baked Oatmeal Cups will remind you of a PB&J sandwich. Kids love them! To make your baked oatmeal cups, add 1/2 cup of the oatmeal base recipe to a small bowl, along with 2 Tbsp nut butter (or seed butter). Mix together and scoop 1/4 cup into one muffin cup and the rest of the batter into another. Using a spoon, create a small well in the center of each muffin, and add 1 tsp of jam to each. After baking these muffins can be stored in the fridge for the week, or frozen for up to three months.

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!

Baked Oatmeal Cups – 6 Ways

4.5 from 20 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 12 muffins

Ingredients

Oatmeal Banana Base Recipe:

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)

Cranberry Orange (makes 2 muffins)

Nut Butter & Jam (makes 2 muffins)

  • 2 Tbsp nut butter - almond, peanut, cashew, or seed butter
  • 2 tsp raspberry or 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 bowl, combine all dry ingredients thoroughly: rolled oats, baking powder, cinnamon, nutmeg, and sea salt.
  • On a plate mash banana with a fork until very mushy.
  • Beat the 4 eggs in a bowl with a fork.
  • Add mashed banana, beaten eggs, milk, maple syrup and vanilla extract to the oat mixture. Stir everything together and let sit 10 minutes to thicken.

Double Chocolate Instructions:

  • Add 1/2 cup of oat base to a small bowl. Stir in 1 Tbsp cocoa powder and mix thoroughly. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another. Sprinkle tops with a few chocolate chips.

Apple Cinnamon Instructions:

  • Add 1/2 cup of oat base to a small bowl. Stir in 1/4 cup apple (diced small) and 1 tsp cinnamon. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another. Sprinkle cinnamon on top of each.

Blueberry Coconut Instructions:

  • Add 1/2 cup of the oat base to a small bowl. Stir in 1/4 cup blueberries and 1 Tbsp shredded coconut. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another.

Nut Butter and Jam Instructions:

  • Add 1/2 cup of the oat base to a small bowl. Stir in 2 Tbsp nut butter. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another. Make a well in the center of batter, then add 1 tsp jam to each.

Cranberry Orange Instructions:

  • Add 1/2 cup of the oat base to a small bowl. Stir in 1/4 cup dried cranberries and 2 tsp of orange zest. Scoop 1/4 cup of batter into one muffin tin and pour the rest in another.

All muffins:

  • Add muffin tin to oven and bake for 30-35 minutes or until edges are golden brown and inside is cooked. Let cool 10 minutes, then serve.

Notes

How To Zest an Orange: wash the outside of a large orange thoroughly. Using a cheese grater, grate the orange rind to create shredded orange peel. 
Storing Oatmeal Cups In The Fridge: Add oat cups to an air-tight container and store them in the fridge for up to one week. 
Freezer Storage: Seal oat cups in a freezer bag and freeze for up to 3 months. 
baked oatmeal breakfast cups with six flavor options to try

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