This article first appeared on She Likes Food.
Have you guys made baked oatmeal before? I made it for the first time a few years ago and since then I make it on a regular basis. It’s so great for a healthy and filling grab and go breakfast for those busy mornings!
There are some days I wouldn’t have a chance to eat anything for breakfast if it weren’t for my delicious stash of these Healthy Baked Oatmeal Breakfast Cups in the refrigerator.
These baked oatmeal cups are also freezer friendly so you can make a bunch ahead of time and thaw them out as you need them. They’re also refined sugar free, gluten free and vegan!
A few things:
- A 12-cup regular muffin tin is a must for these oatmeal cups! You can get a non-stick one, but I like to spray mine with a little non-stick cooking spray just to be sure they don’t stick.
- I love using my 1/4 cup scoop to scoop the batter into the muffin tin! I do one heaping scoop into each one.
- If you’d rather make them into a big oatmeal bake instead of cups, just use a 9×13 baking dish and bake for 20-25 minutes.
- You can use any kind of milk you like, dairy or non-dairy.
- If you are going to sub regular sugar for the coconut sugar, I would recommend brown sugar.
- Any sticky sweetener can be used in place of maple syrup, if desired.
- Some mix in suggestions if you want a little boost:
I’ve posted a couple different baked oatmeal recipes on here, but thought it would be much easier to put them all in one post because I usually use the same base for each recipe anyways and it’s so easy to just add in different ingredients for different flavors. I hope you enjoy all the flavors I put together for you today!
If you’re more of a savory breakfast person, I also have these Savory Baked Oatmeal Cups!
Blueberry Almond Healthy Baked Oatmeal Cups Recipe
- 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 maple syrup
- 1 cup blueberries, fresh or frozen
- 1/2 cup sliced almonds
- Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
- Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
- Bake oatmeal cups for 20 minutes, or until cooked through.
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.