Save to Pinterest The first time I made these was during a chaotic Monday morning when I needed breakfast for the week but had zero energy to cook every day. I threw everything into a bowl, divided it into a muffin tin, and crossed my fingers. When I pulled them out of the oven, something magical happened—the tops were golden and slightly crisp, but the inside stayed soft and pudding-like, like warm oatmeal hugged by a little blanket.
My roommate walked in while these were cooling and asked what smelled like cinnamon clouds. We ate them warm right out of the oven, standing in the kitchen with our hands. She took two to work and texted me by noon asking for the recipe. Now I double the batch because they disappear faster than I expect.
Ingredients
- Old-fashioned rolled oats: These create the perfect chewy texture, and quick oats make them too mushy while steel cut stays too firm
- Light brown sugar: The molasses adds depth that white sugar cannot replicate, and packing it down ensures accurate measuring
- Baking powder: This tiny amount gives the cups just enough lift without turning them into cake
- Ground cinnamon: Warm spices make these taste cozy, but you can skip it if you want pure oat flavor
- Salt: Even a quarter teaspoon wakes up all the other flavors
- Large eggs: Two eggs bind everything together while keeping the texture tender
- Milk: Any milk works here, but full fat dairy creates the richest result
- Unsweetened applesauce: This secret ingredient keeps the cups moist without adding extra fat or sugar
- Coconut oil or butter: Melted fat distributes evenly through the batter for consistent texture
- Pure vanilla extract: Real vanilla makes a difference you can taste
- Mix-ins: Keep the total to one cup or the centers will not set properly
Instructions
- Get your oven ready:
- Preheat to 350F and line a 12 cup muffin tin so nothing sticks
- Mix the dry ingredients:
- Whisk oats, brown sugar, baking powder, cinnamon, and salt in a large bowl until combined
- Whisk the wet ingredients:
- Beat eggs, milk, applesauce, melted coconut oil or butter, and vanilla in a separate bowl until smooth
- Combine everything:
- Pour wet ingredients into dry ingredients and stir until no dry streaks remain
- Add your favorites:
- Gently fold in whatever mix ins you chose, being careful not to overmix
- Fill the cups:
- Divide batter evenly among muffin cups, filling each nearly to the top
- Bake until golden:
- Bake 23 to 27 minutes until tops are set and lightly golden
- Cool completely:
- Let them rest in the pan 5 minutes then move to a wire rack
Save to Pinterest These became my go to when my niece started kindergarten and needed easy breakfasts before the bus came. She called them oatmeal cookies and felt special having her own ready to eat. Now she asks for them whenever she visits.
Make Them Your Own
The beauty of this recipe is how easily it adapts to what you have or what you crave. I have made endless combinations depending on the season and what was in my pantry. Some weeks I want chocolate, others I need something fruitier.
Storage And Meal Prep
These store beautifully and actually taste better on day two when the flavors have had time to mingle. I keep a container in the fridge for busy weeks and another in the freezer for emergencies. They thaw overnight and reheat like a dream.
Serving Ideas
Warm one for thirty seconds and top with a dollop of Greek yogurt or a drizzle of maple syrup if you want something extra special. My toddler eats them plain, but I love crumbling one over a bowl of fresh berries.
- Pair with coffee or tea for a complete breakfast
- Pack two in a lunchbox for a filling snack
- Serve warm with a scoop of vanilla ice cream for dessert
Save to Pinterest These little cups have saved more mornings than I can count. Make a batch Sunday and thank yourself all week.
Recipe FAQs
- → Can I make these oatmeal cups vegan?
Yes, substitute eggs with flax eggs made from ground flaxseed and water, and use plant-based milk and oil to keep them vegan.
- → What mix-ins work best for these cups?
Fresh or frozen berries, mini chocolate chips, chopped nuts, or dried fruits add flavor and texture variety.
- → How do I store baked oatmeal cups?
Store in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months.
- → Can I use gluten-free oats?
Absolutely, use certified gluten-free rolled oats to ensure these cups are gluten-free.
- → How do I achieve a chewy texture?
Combining applesauce, eggs, and coconut oil with rolled oats ensures a moist, chewy consistency when baked.