Baked oatmeal cups

By Sara Lynn Cauchon
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Baked Oatmeal Cups have crisp, golden tops and soft, chewy centers that make them simply irresistible in my house. Just like traditional oatmeal, they are loaded with fiber, which makes them super filling, and baking them individually in a muffin tin elevates them to the perfect grab-and-go.

breakfast. This classic recipe is lightly sweetened and can be customized with countless tasty add-ins to make it just right for you. These freeze beautifully, so don’t be afraid to double or triple the recipe and save some for later—trust me, you won’t regret it.

SERVES
12
TOTAL TIME

Ingredients

  • Cooking spray (optional)
  • 3 cups old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 cup unsweetened applesauce
  • 1 cup 2% milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan with cooking spray or use silicone baking cups.
  2. In a large bowl, combine the oats, brown sugar, and baking powder. Stir well and set aside. In a second bowl, whisk together the applesauce, milk, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and mix.
  3. Scoop the batter into the prepared muffin pan. Bake until the muffins are just golden on top, 25 to 30 minutes. Remove the muffins from the pan and let cool for at least five minutes.
  4. Serve warm from the oven or at room temperature, or let cool completely and store in the refrigerator for up to one week or in the freezer for up to six months.

BANANA-BLUEBERRY BAKED OATMEAL CUPS

  1. Swap the applesauce for three mashed bananas and fold one cup fresh blueberries into the batter before filling the muffin pan.

CHOCOLATE-ALMOND BAKED OATMEAL CUPS

  1. Stir 1/2 cup semisweet chocolate chips and 1/2 cup chopped almonds into the batter before filling the muffin pan, to add both sweetness and crunch.

PUMPKIN SPICE BAKED OATMEAL CUPS

  1. Instead of using unsweetened applesauce, add one cup pure pumpkin puree and two teaspoons Pumpkin Pie Spice (page 231) to the batter. Top each with a whole pecan before baking.

 

 

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The Domestic Geek's Meals Made Easy

This recipe appears in The Domestic Geek's Meals Made Easy (© 2019)

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