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Cozy Maple Cinnamon Baked Oatmeal Cups

Maple Cinnamon Baked Oatmeal Cups - featured image

Easy, pantry-friendly baked oatmeal cups that are perfect for meal prep and busy mornings. These cups offer a custard-like interior with a slightly crisp edge, combining rolled oats, maple syrup, and cinnamon for a comforting breakfast.

Ingredients

Scale
  • 1 ½ cups old-fashioned rolled oats
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 ½ cups milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • Optional: ½ cup chopped walnuts, blueberries, or dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium mixing bowl, whisk together rolled oats, baking powder, cinnamon, and salt.
  3. In a separate bowl or directly into the oat mixture, mash the ripe bananas with a fork until mostly smooth.
  4. Add milk, maple syrup, eggs, and vanilla extract to the bananas and whisk until well combined.
  5. Pour the wet mixture over the dry oats and stir gently to combine.
  6. Let the mixture rest for 5 minutes to allow oats to absorb liquid.
  7. Stir the batter again and fold in any optional mix-ins.
  8. Grease a 12-cup muffin tin or line with paper liners.
  9. Divide the batter evenly among the 12 cups, filling them about ¾ full.
  10. Bake for 20-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
  11. Cool in the pan for at least 5 minutes before removing.

Notes

Do not use instant or steel-cut oats as they will alter the texture. Letting the batter rest for 5 minutes is crucial for the right consistency. For vegan versions, substitute eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water). Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: baked oatmeal, breakfast cups, meal prep, healthy breakfast, maple cinnamon, oatmeal muffins, gluten-free option