Baked Oatmeal Cups
Soft, freezer-friendly baked oatmeal cups made in a muffin tin, with easy mix-in options for four different flavors.
Ingredients
- 3 cups old-fashioned rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 3/4 cups milk dairy or unsweetened plant milk
- 1/3 cup maple syrup or honey
- 1/4 cup butter or coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin well, or line it with paper liners and lightly spray the liners with oil.
- Mix the dry ingredients. In a large bowl, whisk together 3 cups old-fashioned rolled oats, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Whisk the wet ingredients. In a separate bowl, whisk 2 large eggs, 1 3/4 cups milk, 1/3 cup maple syrup or honey, 1/4 cup melted butter or coconut oil, and 1 teaspoon vanilla extract until smooth.
- Combine the batter. Pour the wet ingredients into the dry ingredients and stir just until evenly moistened. Do not overmix.
- Divide into the tin. Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full, roughly 1/3 cup per cup. Stir in mix-ins now if making a flavor variation.
- Bake at 350°F for 20 to 25 minutes, until the tops are set and spring back when gently pressed, or a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then run a knife around the edges of each cup and transfer to a wire rack to finish cooling completely.
Notes
Store cooled cups in an airtight container in the fridge for up to 5 days. To freeze, flash-freeze in a single layer until firm, then transfer to a freezer bag for up to 2 months. Reheat from the fridge in the microwave for 30-45 seconds, or from frozen in 20-second bursts until warmed through.