Baked Oatmeal Cups (Printable)

Wholesome baked oatmeal cups with mix-ins for quick breakfasts or snacks, soft and chewy texture.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats (certified gluten-free if necessary)
02 - 1/2 cup packed light brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/4 cups milk (dairy or unsweetened plant-based)
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup melted coconut oil or unsalted butter
10 - 1 teaspoon pure vanilla extract

→ Optional Mix-Ins (up to 1 cup total)

11 - Fresh or frozen berries
12 - Mini chocolate chips
13 - Chopped nuts (walnuts, pecans, almonds)
14 - Raisins or dried cranberries

# Step-by-Step:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large bowl, whisk together rolled oats, brown sugar, baking powder, cinnamon, and salt until evenly blended.
03 - In a separate bowl, whisk eggs, milk, applesauce, melted coconut oil or butter, and vanilla extract until smooth and uniform.
04 - Pour wet ingredients into dry ingredients and stir gently until all components are fully incorporated.
05 - Fold in your preferred optional mix-ins, keeping total volume up to 1 cup for balanced texture.
06 - Divide the batter evenly among the prepared muffin cups, filling each nearly to the top to allow rising.
07 - Bake for 23 to 27 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They're ready to grab on your way out, no bowl required, no spoon necessary.
  • One batch feeds you for days, which means less decision-making when you're half-asleep.
  • The texture stays soft and chewy instead of turning into cardboard by Wednesday.
  • You can swap in whatever mix-ins you have lying around—it's almost impossible to mess up.
02 -
  • Don't overbake them—those extra five minutes turn them from chewy to dry, and nobody wants that.
  • If your mix-ins are wet (like fresh berries), pat them dry first so the batter doesn't get soggy around the edges.
  • Room temperature eggs whisk smoother and incorporate better than cold ones straight from the fridge.
03 -
  • Don't fill the cups past the rim—they puff up slightly in the oven and overflow if you're too generous.
  • Keep mix-ins under a cup total so the batter still bakes evenly and holds together properly.
Go Back