Baked Oatmeal Cups Recipe (Vegan + Gluten-Free)

These Baked Oatmeal Cups are perfect for a quick, healthy breakfast on the go! With four delicious flavor options—Chocolate Chip, Apple Cinnamon, Blueberry Almond, and Peanut Butter Banana—you’ll never get bored. Make them ahead, store them in the fridge or freezer, and have a nutritious breakfast ready whenever you need it. These oatmeal cups are vegan, gluten-free, and can be customized to your taste!

Ingredients
Oatmeal Cups Base

• 3 cups old-fashioned rolled oats
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 ½ cups unsweetened vanilla almond milk
• ¼ cup maple syrup
• 2 tablespoons ground flaxseed (see substitutions below)
• 1 teaspoon vanilla extract

Chocolate Chip

• 2 tablespoons peanut butter
• 2 mashed bananas (about ½ cup)
• ¼ cup mini chocolate chips, divided (dairy-free, if needed)

Apple Cinnamon

• ½ teaspoon cinnamon (1 teaspoon total)
• 2 tablespoons almond butter
• ½ cup applesauce
• ¼ cup diced apple, divided

Blueberry Almond

• ½ cup applesauce
• 2 tablespoons almond butter
• ¼ cup blueberries, divided
• 2 tablespoons sliced almonds, divided

Peanut Butter Banana

• 3 tablespoons peanut butter
• 2 mashed bananas (about ½ cup)
• Banana slices for topping (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper liners. Spray the liners with non-stick spray.
2. In a large bowl, mix together rolled oats, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together almond milk, maple syrup, ground flaxseed, and vanilla. Let it sit for about 5 minutes before adding the specific ingredients for each flavor option.

For each flavor:

Chocolate Chip:

• Add peanut butter, mashed bananas, and ⅛ cup of mini chocolate chips to the wet mixture.
• Pour the wet ingredients into the dry oat mixture. Stir to combine.
• Scoop the mixture evenly into the muffin tin and top each cup with the remaining chocolate chips.
• Bake for 30-35 minutes or until the center is set and a toothpick comes out clean.
• Let the cups cool before transferring them to a storage container. Store in the fridge or freezer.

Apple Cinnamon:

• Add the extra cinnamon, almond butter, applesauce, and ⅛ cup of diced apples to the wet mixture.
• Pour the wet ingredients into the oat mixture. Stir to combine.
• Scoop evenly into the muffin tin and top each cup with the remaining diced apples.
• Bake for 30-35 minutes or until set. Cool before storing in the fridge or freezer.

Blueberry Almond:

• Add almond butter, applesauce, almonds, and ⅛ cup of blueberries to the wet mixture.
• Pour into the oat mixture and combine.
• Scoop evenly into the muffin tin and top with remaining blueberries and almonds.
• Bake for 30-35 minutes or until set. Cool before storing in the fridge or freezer.

Peanut Butter Banana:

• Add peanut butter and mashed bananas to the wet mixture.
• Pour into the oat mixture and combine.
• Scoop evenly into the muffin tin and top with banana slices, if using.
• Bake for 30-35 minutes or until set. Cool before storing in the fridge or freezer.

Storage & Reheating:

• Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
• To reheat, remove the cup from the liner and wrap it in a paper towel. Microwave for 30-60 seconds, or heat in a toaster oven at 250-300°F for 5-6 minutes.
• If frozen, thaw overnight in the fridge or heat directly from frozen, microwaving in 30-second increments for 1-2 minutes.

Nutrition (Per Serving)

• Calories: 139
• Carbohydrates: 23g
• Protein: 4g
• Fat: 4g
• Fiber: 4g
• Sugar: 6g