Description
These easy baked oatmeal cups combine rolled oats, milk, egg, and pure maple syrup in a freezer-friendly, make-ahead breakfast. Customize each cup with fruit, nuts, spices, peanut butter, or mini chocolate chips.
Ingredients
Scale
- 2 1/2 cups old-fashioned rolled oats
- 1 large egg
- 1 1/2 cups milk of choice
- 1/4 cup pure maple syrup
- Optional mix-ins: finely chopped apples, banana, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, chopped nuts, or dried fruit
Instructions
- Preheat the oven to 350°F and lightly grease a standard 12-cup muffin pan, or line it with silicone muffin cups.
- Add the rolled oats, egg, milk, and maple syrup to a medium bowl. Stir until the egg blends completely and all the oats look moistened.
- Divide the mixture evenly among the 12 prepared muffin wells. Stir the bowl between scoops so each cup receives an equal amount of oats and liquid.
- Add the desired mix-ins to each cup and gently stir. Try apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, or blueberries and almonds.
- Bake for about 25 minutes, until the tops look lightly golden and the centers feel completely set.
- Let the oatmeal cups rest in the pan for 10 to 20 minutes.
- Carefully remove the cups, transfer them to a wire rack, and cool completely before storing.
Notes
- Use old-fashioned rolled oats for the best soft and chewy texture.
- Divide the liquid evenly among the muffin wells so no cup becomes dry.
- Store cooled oatmeal cups in an airtight container in the refrigerator for up to 7 days.
- Freeze cooled cups in a single layer, then transfer them to a freezer-safe bag or container for up to 3 months.
- Reheat refrigerated cups in the microwave for 20 to 30 seconds. Heat frozen cups in short intervals until warmed through.
- Nutrition values do not include optional mix-ins.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 124
- Sugar: 6
- Sodium: 42
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0.01
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 77