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Baked Oatmeal Cups for Meal Prep in 5 Easy Flavors

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ingredients
  • Base Batter
  • 2 cups 180 g old-fashioned rolled oats
  • 2 ripe bananas 220 g, mashed
  • 2 large eggs
  • 1 cup 240 ml milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
Flavor Mix-Ins Choose One or Make All 5
Blueberry Lemon
  • ½ cup blueberries
  • 1 tsp lemon zest
Apple Cinnamon
  • ½ cup diced apple
  • ½ tsp cinnamon
Chocolate Peanut Butter
  • ¼ cup mini chocolate chips
  • 2 tbsp natural peanut butter
Strawberry Almond
  • ½ cup chopped strawberries
  • 2 tbsp sliced almonds
Pumpkin Pecan
  • ¼ cup pumpkin puree
  • ¼ cup chopped pecans
  • ½ tsp pumpkin pie spice

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin pan.
  2. Mix mashed bananas, eggs, milk, maple syrup, and vanilla until smooth.
  3. Stir in oats, cinnamon, baking powder, and salt. Let the batter rest for 5 minutes.
  4. Divide the batter into five bowls and stir in your favorite flavor mix-ins.
  5. Fill muffin cups about ¾ full.
  6. Bake for 22–27 minutes, or until the centers are set and the tops are lightly golden.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack.
  8. Serve warm or store for meal prep

Notes

  • Letting the batter rest before baking creates softer oatmeal cups.
  • Use rolled oats instead of quick oats for the best texture.
  • Freeze completely cooled oatmeal cups for up to 3 months.