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Recipe: Baked oatmeal cups

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Baked oatmeal cups on a white plate with coffee

Delicious chewy "muffins" make it easy to take breakfast on the go!

Save time and bake an entire week’s worth of breakfast at once. With this recipe for baked oatmeal cups, you can do that and customize it from week to week and keep your taste buds guessing.

Serves 12


  • 2 cups old fashioned oatmeal
  • ¾ teaspoon cinnamon
  • Few dashes of a spice of choice (e.g. nutmeg, clove, marjoram, cardamom or ground ginger)
  • 1/8 – ¼ teaspoon salt
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons unsweetened apple sauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup fresh or frozen berries of choice (e.g. raisins or cranberries)
  • ¼ cup chopped/sliced nuts of choice
  • Optional add-ins: mini chocolate chips, peanut butter, etc.


Preheat oven to 375 degrees. Add all ingredients to a large bowl. Mix well until combined.

Spray a muffin tin with non-stick cooking spray or place muffin liners in cups. Evenly distribute mixture into 12 baking cups (approximately ¼ cup each). The mixture will be watery, so continue to mix before each scoop to ensure an even combination of the ingredients.

Bake for approximately 20 minutes or until cooked through. Serve warm or store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Nutrition Facts (per serving):

80 calories, 4g fat (0g unsaturated fat), 10g carbohydrates, 1g fiber, 2g protein, 4g sugar (including 2g added sugar)

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.
Reviewed by PeaceHealth dietitians and nutritionists