Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free.
You would think that after years of working, I might have the grab-and-go breakfast thing figured out. And sometimes, I do. At other times, like when going back to work this past August, I arrive with whatever I grabbed from the cabinet on the way out. Often that is a big, fat, nothing.
And whoa, can that set the tone for the day.
These healthy baked oatmeal cups have been saving breakfast recently. Not only can you prep 12 at one time, they are loaded with oats, given staying power with almond butter, sweetened with creamy date paste, and spiced with cinnamon. I opted to make these oatmeal cups without eggs to take advantage of the nutrients and fiber from using ground flaxseed “eggs.”
Date paste is an excellent natural sweetener, but it also boasts an array of health benefits. A high-fiber food with vitamins and minerals, it adds a nutritional punch to the protein-packed whole grain oatmeal cups. My favorite part is that you can customize your toppings. My current go-to: almonds and dried cherries. But then again, chocolate chips and a little sea salt isn’t bad either.
Healthy Baked Oatmeal Cups Recipe
Ingredients
- 2 flax eggs (2 T ground flaxseed + 6 T water)
- 20 medjool dates* pitted and halved
- 1/2 cup warm water
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons maple syrup
- 1/4 cup almond butter I use Trader Joe's brand
- 2 teaspoons pure vanilla extract I use Rodelle
- 3 cups gluten-free oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional toppings
- 1/2 cup nuts/chocolate chips
- 1/2 cup dried fruit
Some of my favorite combos: almonds and dried cherries, chocolate chips and sea salt, cranberries and pepitas
Instructions
- Spray a 12-cavity muffin pan with cooking spray. Preheat oven to 350 degrees Fahrenheit.
- Make your flax eggs and set aside. Place warm water and dates into a blender. Blend, starting on low and working up to a higher setting, stopping and scraping/stirring when necessary. (There will be extra date paste - save in airtight container in fridge and use in baked goods, pancakes, oatmeal, etc.).
- While the dates are blending, add almond milk, maple syrup, almond butter, and vanilla extract to a large bowl. Add 1/2 cup of the date paste and flax eggs. Whisk until mixture is smooth.
- Add oats, cinnamon, baking powder, and salt. Stir until incorporated.
- Spoon mixture into muffin cavities, filling each to the top. Sprinkle with desired toppings.
- Bake for 25-30 minutes. Baked oatmeal cups should have risen slightly and browned. A toothpick or fork should come out almost clean. Allow to cool at least 5 minutes in pan on a wire rack before removing.
- Use a knife to run around each cup to loosen. Store in an airtight container for up to a week. Reheat for 10 seconds in the microwave if desired. If freezing, wrap in plastic wrap and place in freezer ziplock bag in freezer.
Notes
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Traci | Vanilla And Bean says
Mmmm that date paste, Tessa! Looove it too as a sweetener, yes, but also agreed about the fiber! What a delicious quick breakfast to have on hand and a delicious way to get out the door on time! #breakfastwinning !!
Mimi says
Are these soft inside, like a muffin? Or are they chewier. I was wondering if my grand daughter could eat these!
Tessa says
Hi Mimi! Since the base is entirely oats, it doesn’t have a soft crumb like a muffin but is still soft in texture. I wouldn’t say they are chewy, but certainly chewier than a muffin would be. Very oat forward! :)
Mary Ann | The Beach House Kitchen says
I’ve been trying to healthy up” my snack game recently Tessa, so I’ll definitely be trying these little cups. I love the date paste for extra fiber.
Agness of Run Agness Run says
These baked oatmeal cups seem so finger-licking and a great breakfast idea! Can I use honey instead of maple syrup, Tessa?
Tessa says
Thanks, Agness! I haven’t tried it, but I think honey would sub nicely for maple syrup!
Barbara G says
This recipe seems like a winner on so many levels: healthy, tasty, on-the-go, freezable, portable, portion-sized, make-ahead….
My question: If I choose to use real eggs in place of flax eggs, how many would I use for extra-large eggs?
Many thanks.
Tessa says
Thanks, Barbara! I have been loving having extras in the freezer to grab as I run to work.
I would say 2 large eggs would be a great substitute for the 2 flax eggs. My guess is that if you have extra-large eggs, one may be all you need.
supergirl says
oh this looks really delicious and yummy. I love oatmeal cookies. Will definitely try this oatmeal cups.
Chanah says
Hi! They look great! Can I use plain milk instead of almond milk?
Tessa says
Yes, that should work just fine!