Small-Batch Baked Oatmeal Cups
These cozy baked oatmeal cups are a small batch solution to busy mornings, naturally sweetened and freezer-friendly.
Servings: 6 cups
Calories: 150kcal
Ingredients
Base Ingredients
- 1 cup Rolled oats (old fashioned oats)
- 1 large ripe banana, mashed Use very ripe bananas for sweetness
- 1 large egg Can substitute with a flax egg for a vegan option
- 1/2 cup milk of choice (dairy or non-dairy)
- 2 tablespoons maple syrup or honey Just a little for sweetness
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt A pinch of salt enhances flavor
Optional Mix-ins
- 1/2 cup chopped nuts Optional add-ins
- 1/2 cup berries (blueberries or raspberries) Frozen berries work well
- 1/4 cup dark chocolate chips For a dessert-like treat
- 1/2 cup shredded coconut Optional for added texture
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin or use liners.
- In a bowl, mash the banana until mostly smooth. Add the egg, milk, maple syrup, and vanilla extract. Stir until combined.
- Stir in the rolled oats, cinnamon, baking powder, and salt. Let sit for 3 to 5 minutes to allow oats to soak.
- Fold in any mix-ins such as nuts, berries, or chocolate chips.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full. Bake for 18 to 22 minutes until set and lightly golden.
- Once baked, let them sit in the pan for about 5 minutes before transferring to a wire rack to cool.
Notes
These oatmeal cups are tender and best reheated in the microwave with a splash of milk. They can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.