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Baked Oatmeal Cups are a great vehicle for yogurt and fruit! They are easy to make and fun since you can add a variety of toppings.
These are a great choice for a back to school snack and easy to pack away in a lunch pale too. Made with simple ingredients and really tasty!
These Baked Oatmeal Cups are:
- Fun for kids
- Super delicious!
- Great for snack time
- Made with less than 10 ingredients
- And did I mention delicious?!
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Oats: old fashioned rolled oats are the base of this recipe and create a great texture.
- Peanut butter: creamy peanut butter binds these yummy cups together and provides some protein too!
- Maple syrup: adds moisture and sweetness. Honey would work well, too!
- Applesauce: I used unsweetened applesauce.
- Chia seeds: for a little more fiber! These will bake up just fine if you don’t have any.
- Cinnamon, vanilla extract and salt: gives these cups some flavor!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Line a 12 count muffin tin with silicone liners.
- Combine all ingredients in a mixing bowl.
- Divide into the muffin cups.
- Press down using a spoon to create a cup shape.
- Bake, let cool, then fill with yogurt & fruit!
- If the oat mixture seems dry, try adding more maple syrup or peanut butter to make it stick together.
- Careful not to over bake, they will become dry.
- Silicone muffin liners work great, but if you don’t have any use melted coconut oil to grease the pan and be sure to use a non-stick muffin pan.
- Enjoy the oatmeal cups like shown with yogurt, or enjoy them as is!
Variations and Substitutions
- Instead of a plain Greek yogurt, add in your favorite flavored yogurt!
- Try using any nut butter or sunflower seed butter for a nut-free option. Make sure it’s creamy and something drippy works best!
- Make these gluten free by using gluten free oats. (Oats are generally gluten free, just check the packaging because sometimes oats can be contaminated with gluten).
- Quick oats could work too if that’s all you have.
- Change up the toppings! Berries, kiwi, mango, and banana are fun options. Add whatever you love best.
- Make these into a dessert option by filling with ice cream and chocolate chips!
Storage and Freezer Directions
- Keep in an air-tight container in the fridge for up to 5 days.
- Freeze for up to 3 months.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1/2 heaping cup creamy peanut butter
- 1/4 cup applesauce
- 2 Tbsp. maple syrup
- 2 tsp. vanilla extract
- 2 cups old fashioned rolled oats
- 1 Tbsp. chia seeds
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- Strawberries, blueberries, mango, raspberries, yogurt, ice cream, bananas, chocolate chips, cacao nibs
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 350°F.
- Line a 12 count muffin tin with silicone liners. (This makes it really easy to remove from the muffin cups and I recommend using them, but if you don’t have them grease the cups with non stick spray or use muffin liners).
- Add all ingredients to a bowl and stir to combine.
- Add mixture to cups. Add about 2 heaping tbsp. to each cavity, use a spoon to press the mixture down & up the sides to create a nest.
- Bake for 15-18 minutes or until the edges or the cups are a light golden brown.
- Let them cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Fill each baked oatmeal cup with greek yogurt and toppings/fruit of choice!
Photos by Ella from Alpine Ella.