Baked Oatmeal Cups

 

Healthy Baked Oatmeal Muffins

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Heat oven to 350°F. Spray 12 medium muffin cups with cooking spray or line with nonstick paper baking cups, or baking cups sprayed with nonstick spray. Place oats in large bowl.

In medium bowl, combine milk, vanilla, agave nectar, cinnamon, egg and. Bake the oatmeal cups for 25 to 30 minutes or until they are golden brown on top. Remove them from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to cool completely. Top the cooled oatmeal cups. Baked Oatmeal Cups.

Hannah Williams. Tasty Team. Print.

Under 30 minutes. Under 30 minutes. Ingredients. for 12 cups. 2 ; large eggs1 ½ cups milk (360 mL)½ cup applesauce (125 g)¼ cup sunflower butter (60 g), or nut butter of choice; ¼ cup maple syrup (55 g)2 teaspoons ; vanilla extract3 cups old fashion oat (300 g)1 teaspoon ; baking. Pour batter into a greased muffin tin, and add toppings of your choice.

Bake for 25 Minutes or until the middle springs back when gently pressed. Oatmeal cups can be enjoyed immediately and/or frozen in an airtight container (once completely cool) to be enjoyed later. Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non stick spray or line with paper liners. In a bowl mix together apple sauce, eggs, peanut butter, brown sugar, vanilla and milk until well combined. In a separate bowl mix together oats, baking powder, cinnamon and chocolate chips.

You should store your baked oatmeal cups in the refrigerator in an airtight container for up to five days. Or wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week. Serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.

However, baked oatmeal cups do not include flour, so the mixture is held together with a combination of egg, dairy, and applesauce. Nut butter is added to the wet mixture for flavor and texture. Portion the batter into a muffin pan and top the cups with your favorite oatmeal toppings before baking. Lemon Poppyseed Healthy Baked Oatmeal Breakfast Cups.

4 cups old fashioned oats, gluten free certified if necessary. 1½ teaspoon ground cinnamon. 1 teaspoon baking powder. ½ teaspoon salt. 2⅓ cup unsweetened almond milk. ¼ cup coconut sugar or brown sugar. 2 teaspoons vanilla extract. ⅓ cup pure.

Fruity Baked Oatmeal Cups. These Baked Oatmeal Cups are a fantastic hand-held breakfast (or snack) for all ages. They are perfect for baby-led weaning and freeze well for a quick “on-the-go” breakfast option.

When my youngest was a baby/toddler he just wasn’t interested in eating porridge/oatmeal. Individual Baked Oatmeal Cups. Yield Makes 6. Show Nutrition Ingredients. 1 1/2 cups. old fashioned oats (gluten-free, if needed) 1/2 teaspoon. cinnamon.

Pinch of salt. 1 teaspoon. baking powder. 2 tablespoons. chia seeds (optional) 1/4 cup. pumpkin seeds, sunflower seeds or chopped nuts.

1/3 cup.

List of related literature:

Spread oats evenly on rimmed baking sheet and bake until fragrant and lightly browned, about 10 minutes, stirring halfway through baking; cool on wire rack.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
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Spread oats evenly on baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes; let cool on sheet, then reserve 2 tablespoons for dusting counter.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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Directions: Preheat oven to 325 degrees F. Mix together the oats, sugar and cinnamon in a bowl and spread the combination on a nonstick baking pan.

“Hemorrhoids No More: The Complete Guide On Hemorrhoids Causes & Symptoms, Hemorrhoids Treatments, & How Never To Have Hemorrhoids Ever Again!” by Thomas Barrett
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Decrease flour to 2¾ cups and combine cooked oatmeal with flour and salt in mixer before adding milk mixture.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
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Toss 3 cups rolled oats with 2 tablespoons vegetable oil or melted butter on a rimmed baking sheet and spread in a single layer.

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Preheat the oven to 350°F. Combine the oats, coconut, and pepitas on a large rimmed baking sheet.

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2 Bake uncovered 40 to 50 minutes or until most of the milk is absorbed (a small amount of milk will remain in the center); do not overbake (oats will look chewy).

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
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Scatter the oats in a baking pan and toast, stirring now and then, until pale golden, usually 12 to 15 minutes.

“Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes” by Richard Sax
from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes
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Bake until the oats are dry to the touch and lightly browned, stirring occasionally, 40 to 50 minutes.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
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by Alona Pulde, Matthew Lederman, et. al.
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Spread the oats evenly on a rimmed baking sheet, and bake until golden brown, about 15 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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51 comments

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  • I love your recipes! Making this one right now.
    I think you forgot to write 2 ingredients in your list in the description: salt and melted butter 😉

  • I have made these several times and yes they are delicious BUT my favorite recipe of yours that I recently tried and was wowed by was your zucchini chocolate chip loaf, added blueberries and nuts…so light and fluffy! WOW!

  • Hi:) in case anyone was wondering, i kinda made calculations and each oatmeal cupcake without toppings is around 219 calories, with all the ingredients she used, about 25,5 grams of carbs and 7,6 of protein. I made calculations with myfitnesspal so idk how accurate they are sorry

  • These are less sweet and almost like having oatmeal in muffin form just set up and more firm. Very good grab and go breakfast! I added 1/2 cup of sugar and extra blueberries. Thank u for the recipe!

  • Thanks for all the yummy recipes! I’ve noticed that I’m feeling better already during the day by making my sweet treats more clean and natural.

  • What’s a beautiful face you had….
    Like a inogcent child beautiful bird…. God bless you and your family during this crazy time…..
    And thank you for delicious recipes….. I will try to make it if I still able to get all the ingredients…. Love you….May God protect us all……��☺️��������

  • I’m late to join this following, but my search for a CLEAN muffin that I could feel good about eating, led me to try Dani’s creations. I have loved ALL of them! I actually crave them and so thankful for these recipes.

  • I would like to use oat flour instead of oats because my daughter doesn’t like the texture of oats, would the recipe still work or would some of the ingredients amounts need to change? They look yummy, can’t wait to try them ��

  • Are there any other sauces that could be used? Or did anyone try anything else? I’m too fussy and can’t rhink of anything. Looks like a great receipe!!

  • I just discovered your videos yesterday and I tried the baked oatmeal(oatmeal muffin) with no sugar, just added some cinnamon and some chocolate chips, and they were soooo delicious, and that’s coming from a guy who’s bad at cooking or baking(I do have the passion tho’ haha)..So thank you so much for your easy recipes, I’ll definitely dare to try something else:3

  • These oatmeal blueberry lemon muffins made with rolled steel oats was awful and dry. I wasted my lemons and blueberries!
    Cooks Beware! Wasted time and ��.

  • Looks amazing I am not vegan but would like to make them to share with my sister who is how can I sub the eggs for something else? I love and enjoy tour videos..gonna try u fish tacos! ��

  • I just made them! But I used the written recipe that includes almond milk. Then I saw the video carefully and saw you didn’t use almond milk �� my batter was so runny… I really don’t know what to do..��

  • I halfed the recipe, substituted the applesauce for low fat vanilla yogurt, added a little less than 1/4 cup of melted butter (because it wasnt in the ingredient list in the desc and I probablu should have used 1/8), added a little bit of flour because it was too liquidy, and added blueberries and coconut on top. They are currently in the oven and I cant wait until they come out

  • Hi dear I really love your all video and especially oatmeal muffin. I wonder can I use honey or brown sugar instead of muk fruit.

  • just made these and they’re DELICIOUSi did sub the greek yogurt for apple sauce bc i didn’t have any of the former; they still turned out great. but i’m confused why they only last a week? none of these ingredients should go off in a week, even if they’re togetherespecially if you’re putting them in the fridge!

  • I wanna try this recipe looks amazing! But i would like to bake in a loaf pan do you think would work? Im sure i would need to bake for longer time. And could i use oatmeal flour instead of the rolled oats…thank u!

  • I love your recipes haven’t tried this one but its next. Could you maybe try something healthy in a slow cooker with chicken. Many blessings to all xx

  • Delicious food without remorse. Wonderful recipe. I used muffin cup liners instead of rubbing coconut oil on the pan. I thought it might stick, but the muffin peeled away easily.

  • Just made a batch for the Chicory Common Cafe in Durham, Ontario, Canada with a few switches. Almond milk instead of milk, coconut palm sugar instead of sugar and Gluten Free rolled oats to ensure recipe is gluten free. I topped with Blueberries and crystallized ginger, Chocolate and Almond and Cranberry and Pistachios.

  • i suppose instead of individual cupcakes molds i can also use a cake loaf tin, because that’s what i got, do you think it would work and should i change anything in the recipe or cooking time? i also decide to replace the apple sauce with home made pumpkin pure / mash what are your thoughts on this? thanks

  • This is the best intro for any of your videos that I’ve seen! I am already hooked and your enthusiasm seems real and well-considered.

  • Hello, thanks for lovely recipes. My toddler likes to eat but everything plain. That means without any flavor. She would eat red beans (plain boiled), corns, peas, mostly food without flavor.

    She likes pasta etc but mostly everything plain. What can I do? Also can you tell me which peanut butter is good for 14 months old

  • Every time I watch this one (and some others) I can’t help but notice you’ve got a bit of a cold there.  It always makes me want to get you a nice hot tea.  Hope you are well.  Keep the deliciousness coming!!

  • I made a couple batches of these since it’s now summer time and my kiddos are home from school. I made a batch with banana cimimon and walnuts, strawberries, blueberries, and made apple cinnamon ones. My kids are in love with them and they are great for grab and go for work. We have just started watching your videos and they are so helpful and we haven’t found a recipe what haven’t enjoyed yet.

  • I used this recipe and used my carrot, Apple and ginger pulp with some hemp hearts and chia seeds made my girls mix it all so they’ll eat it! Because what ever they make they enjoy it hehe thanks I always trust you recipes ��

  • Hi, you forgot to add the melted butter in the ingredients. My muffins are cooking now i hope they still taste good. i noticed it when i decided to replay the vedio.

  • You always have the best recipes! Personally I love making these recipes for myself haha �� they’re so tasty! Thank you for all the vegan recipes ��

  • Hi, love the recipe and I’m wanting to make them. But I am totally confused on how you divided the base up to make all four favors in the same tin??

  • Is there a substitute for the applesauce? I’m supposed to eat low FODMAP foods only and apples are high enough in them that all my reading is just as vehemently against apples as it is garlic and onions.

  • These are delicious so easy to put together. I could not find the applesauce so I used apricot sauce. I love way you always have more ways than one to whip up deliciousness, with the same base ingredients. Thank you!!

  • Hi Did you know that you can make red lentil puree and use it instead of applesauce? You can’t taste it in a recipe but you get all this iron and folate (more than 1 in 4 women are deficient in that!). Just cook red lentils with 1 cup lentils vs. 3 cups water for 5-7 minutes (RED lentils only).
    No pre-soaking needed, just a good rinse. It is that simple.

  • Since this video aired I have watched this video over and over, planning on making it one day. Finally! I am trying right now. Can’t wait for my kidos to eat them, dince they love oatmeal.

  • Just curious why you couldn’t use quick oats? Will it not turn out right? I usually eat quick oats because they don’t hurt my gut, but for some reason rolled/old fashioned oats do. Thanks

  • Thank you, I made these yesterday and just wanted to share my tiny modification. I added just a little bit of sugar, like even less than 1/4 cup. I added salt to the dry ingredients because it does add more flavor I think. Good stuff, but they disappear so quickly! 😉

  • I cooked and enjoyed the muffins. I was so happy you add other ingredients as a substitute. My muffins had applesauce instead if Greek yogurt, coconut sugar instead of munk fruit sugar and Essential lemon oil instead of zest (used 1/8 t. I think maybe a little more would be better next time) I did add one to one, but thought a little more coconut sugar would be fine to add a little sweeter taste. Thank you for your delicious recipes.

  • Loved the flavor of these muffins, but mine took at least 45 min to bake properly (not 25-30 as stated). The two cups of liquid (milk + yogurt) and eggs made them quite soggy when I first took them out. Also added a bit of cinnamon and maple syrup.

  • It is really perfect! I have used your banana blueberry muffin but instead of using flour, i used the rolled oats and replaced the white sugar to brown sugar cause I am trying to loose weight but still loves muffin. I love your channel, if possible to ask a healthy version of cupcakes and lesser sugar and sweets. Much appreciated! More power and God blessed!

  • Great and easy recipe, I have never tasted baked oats before I’m British, lol. I would have loved to make this straight away but I have run out of eggs. Thanks for the excellent video as always, from a very pleased Londoner, x

  • Delicious! We replaced the egg with 1/4 cup of mashed banana and the milk with coconut milk. We also added about 1/4 tsp of cinnamon, and it came out great! My son is a picky eater, put he still enjoyed this recipe.

  • Really good and easy recipe. Used the monkfruit and I prefer dark brown sugar, but that’s our family choice. Other than that, this recipe is fantastic for snack, specially after workout! Thanks for sharing����

  • very nice recipe! kids really liked these. Left the sugar out and used 1/2 tablespoon of molasses and a big spoon of almond butter instead.

  • Sara, you put melted butter & salt in the video but haven’t included the measurement in the recipe. Could you please write down the measurement for your melted butter & salt? Thanks!:)

  • substitutes for apple sauce

    banana
    instructions: mash it N measure the same amount as the applesauce

    pumpkin puree
    same as applesauce

    peach puree
    same as applesauce

    apples
    instructions: shred super fine and mix it throughout

    if you really have quite a bit of apples on hand, you can make your own applesauce, I suggest this recipe:

    4 apples cored N peeled
    3/4 cup water
    1/4 cup sugar
    1/2 teaspoon cinnamon

    throw everything in a sauce pot
    cover with a lid
    cook over medium heat for 15-20 minutes (I prefer 20 because it guarantees apples are really soft)
    cool it down
    mash with potato masher or a fork

  • Great tutorial but how am I supposed to know how much to put in! No measurements not even an oven temperature! I’m completely lost!

  • It’s funny that this came up in my feed because I had lemon blueberry oatmeal this morning for breakfast. I will definitely try these.

  • Newly diagnosed Type 1 diabetic this is the first “healthy” muffin recipe I’ve found that is low/no sugar. Can’t wait to try this and your other flavor variations!

  • just made it! I admit I did it with quick cooking oats (didn’t have the regular kind). it cooked much faster obviously and came out excellent!

  • I made these a few days ago they were yummy. I halfed the recipe and substituted apple sauce with mashed up ripe bananas. It was about 2 ripe medium bananas which equaled to half a cup. For salt I just added a pinch and one tablespoon of melted butter. I got about 9 or 10 muffins. They were quite addictive tasted a lot like a banana muffin but more dense and not as sweet:)

  • I bake alot and decided to give these a go. All i can say is that they turned out mediocre but this recipe is all over the place. I went to the recipe page and there are so many alternatives to the ingredients and it was damn frustrating. Give a straight recipe or not at all because between having to delegate between the two pages was a pain in the backside. Waste of time and good food. Sorry my opinion counts as does everyone elses so take it as constructive and give straight measurements and ingredients if you are going to do a youtube video.

  • Those look delicious Pamela! They make a Great high fiber snack. I love your website, there are a lot of great recipes on there.Can’t wait to see you and your kitchen again next week!��