🧁 Oatmeal Cupcakes (Healthy Baked Oatmeal Cups)
Start your mornings right with Breakfast Oatmeal Cupcakes To Go—a portable, make-ahead twist on classic oatmeal. These baked oatmeal cups are easy to customize, packed with wholesome ingredients, and ideal for busy mornings when time is short but nutrition still matters.
Equipment
- 12-cup muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- Whisk & spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- Base Recipe:
- 3 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- 1½ cups milk dairy or non-dairy
- ¼ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- Optional Mix-Ins choose or combine:
- ½ cup fresh or dried fruit blueberries, raisins, diced apples
- ¼ cup chopped nuts or seeds walnuts, almonds, sunflower seeds
- ¼ cup chocolate chips or shredded coconut
Instructions
- Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it well.
- In a large bowl, stir together oats, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, milk, maple syrup or honey, applesauce, and vanilla.
- Pour wet ingredients into dry and stir to combine.
- Fold in your favorite mix-ins.
- Step 2: Fill the Muffin Tin
- Spoon the batter evenly into 12 muffin cups, filling each nearly to the top.
- Step 3: Bake
- Bake for 25–30 minutes, or until tops are golden and set.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
💡 Pro Tips Use silicone liners for easy release and no sticking. Make-ahead friendly: Refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave for 15–20 seconds for a warm, grab-and-go breakfast. For extra moisture, add ¼ cup mashed banana or pumpkin puree to the wet ingredients.
🔍 Nutrition (Per Cup – Approximate, base recipe only)
- Calories: ~140
- Carbs: ~20g
- Fat: ~4g
- Protein: ~4g
- Sugar: ~6g
- Fiber: ~3g