Baked Oatmeal Cups

Two baked oatmeal cups on a plate topped with sliced bananas and chopped walnuts

Do you agree that you have control over the tone of your day? The tone is usually set early on in the morning. Rushing, skipping breakfast and feeling frazzled is one typical way to start the day, but it definitely won’t help the rest of your day go smoothly.

Ask me how I know?

Chaos finds me. But I’m not unique. It probably finds you, too! Do you want to know my secret to reclaiming a little extra time and energy for managing the rest of the day?

A make-ahead breakfast!

It doesn’t take long and “future” you will always thank “past” you. Plus planning what you are going to eat ahead of time is key to building sustainable healthy habits!

In our house, I love protein-rich eggs for breakfast, but my teens get tired of them day after day. So we switch it up and often have these baked oatmeal cups on rotation. They are easy to make, hold their shape, and reheat well. They can be refrigerated for a few days or frozen for a few weeks to use slowly.

Best of all, these baked egg cups are customizable! Bananas and walnuts are the original toppings in our house. But the last time I made these I found out a few berries baked into the top of the cups was a refreshing twist.

Warm them up and eat them one of two ways: leave them on a plate and eat like a muffin, or put them in a bowl, break apart with a spoon, add toppings and enjoy like oatmeal!

Two baked oatmeal cups on a plate topped with blueberries, raspberries and flaked coconut

Baked Oatmeal Cups

Diane Norwood, MS, RDN, CDCES
These oatmeal cups store in the fridge and reheat well (about 1 minute in the microwave) to make breakfast easy for the week. Or freeze them for later use (thaw overnight in fridge). Serve one oatmeal cup with toasted nuts and 1/2 cup of fruit on the side. 
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 94 kcal


  • 2 cups whole rolled oats (gluten free if necessary)
  • 1 1/2 t. baking powder (aluminium free)
  • 1/2 t. kosher salt
  • 1/2 t. cinnamon
  • 2 large eggs
  • 1 1/2 cup milk of choice (I used whole milk)
  • 2 T. maple syrup


  • Combine dry ingredients in medium bowl.
  • Whip eggs and combine remaining wet ingredients in a large bowl.
  • Stir dry ingredients into wet ingredients.
  • Divide into 12 silicone muffin cups. (If using metal muffin tins, you will need to grease metal muffin tins with melted butter or brush with olive or coconut oil.) Bake at 350 for 20 to 25 minutes. 


Per Serving (without toppings): 94 calories, 15 g carbohydrates, 2 g fiber, 4 g sugar, 3 g protein, 2 g total fat (1 g saturated fat), 148 mg sodium, 107 mg potassium
Per Serving (including 1 T. walnuts and 1/2 cup sliced banana): 209 calories, 33 g carbohydrates, 4 g fiber, 9 g sugar, 5 g protein, 7 g total fat (1 g saturated fat), 148 mg sodium, 408 mg potassium
Keyword oatmeal cups

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