Perfect Baked Oatmeal Cups: A Meal-Prep Breakfast Dream

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"freshly baked oatmeal cups in a rustic muffin tin, with steam rising and morning light highlighting the moist texture, garnished with blueberries and maple syrup. "

Perfect Baked Oatmeal Cups: A Meal-Prep Breakfast Dream

These customizable, portable baked oatmeal cups are perfect for busy mornings. Made with wholesome ingredients, they’re a nutritious grab-and-go breakfast option that’ll keep you satisfied until lunch.

INGREDIENTS
Dry Mix:
  • 3 cups rolled oats (300g)
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • ¼ tsp salt
Wet Mix:
  • 1¾ cups milk (420ml) (dairy or plant-based)
  • 2 large eggs (or 2 flax eggs*)
  • ⅓ cup maple syrup (80ml)
  • 2 tsp vanilla extract
  • ¼ cup melted butter or coconut oil (60ml)

*Flax egg = 2 tbsp ground flaxseed + 6 tbsp water, rest 5 minutes

EQUIPMENT NEEDED
  • 12-cup muffin tin
  • 2 mixing bowls
  • Measuring cups/spoons
  • Whisk
  • Alternative: Silicon muffin cups instead of a tin

Baking ingredients including rolled oats, cinnamon, baking powder, and salt in bowls on a rustic wooden table with measuring cups, whisk, and spoons, lit by natural side lighting.

METHOD
  1. Preheat oven to 375°F/190°C. Grease muffin tin well.
  2. Mix all dry ingredients in a large bowl.
  3. Whisk wet ingredients in a separate bowl until well combined.
  4. Pour wet into dry ingredients. Stir until just combined.
  5. Let mixture rest for 5 minutes to thicken.
  6. Divide evenly between muffin cups (about ¼ cup each).
  7. Bake for 22-25 minutes until tops are golden and firm to touch.
  8. Cool in tin for 5 minutes before removing.

Whisking wet ingredients including maple syrup, milk, melted butter, and eggs in a glass bowl, creating ripples in the mixture with visible specks of vanilla extract.
Wet ingredients being poured into a bowl of dry oat mixture, capturing the mixing process
Close-up image of thickened oatmeal mixture with visible oat flakes, demonstrating its hearty and spoonable consistency after a 5-minute rest.

CRUCIAL TIPS
  • Don’t overbake – they should still be slightly moist inside
  • Use rolled oats, not instant, for best texture
  • Grease tin extremely well, even if non-stick
  • They’re done when a toothpick comes out mostly clean

Filling muffin tin evenly with oatmeal mixture using ice cream scoop or ¼ cup measure, with visible oats in the batter.

STORAGE & VARIATIONS
Storage:
  • Room temp: 2 days in airtight container
  • Fridge: Up to 5 days
  • Freezer: Up to 3 months
Mix-in Ideas (add ¼ cup):
  • Blueberries
  • Chopped apple + extra cinnamon
  • Chocolate chips
  • Chopped nuts
  • Banana slices

To reheat: Microwave for 20-30 seconds or enjoy cold.

See also  Keto Chicken Alfredo Zoodle Casserole

Remember: The mixture will look quite wet initially – this is normal! The oats need this moisture to create that perfect, moist texture.

Freshly baked golden-brown oatmeal cups in a muffin tin with steam rising and visible firm edges
Baked oatmeal cups on a cooling rack with natural morning light highlighting their golden-brown tops and tender interiors

Scale recipe up or down keeping the same ratios. These make excellent meal prep for the whole week!

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