Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Use your favorite fruit or toppings for added crunch and flavors. Gluten-free, vegan, refined sugar-free.
Why you'll love this recipe
- Makes for quick breakfasts
- Simple pantry ingredients
- Easy to meal prep
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Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Gluten-free oats - If you have gluten sensitivity or celiac disease, you'll want to purchase certified gluten-free oats. The old-fashioned oats variety work best in this recipe.
Ground flaxseed - Mixed with warm water, this will make our flax egg. You can substitute 2 tablespoons of chia seeds in place of the flax.
Dates - Blended with water, this will create the date paste. A healthier way to sweeten our oatmeal muffins, unsweetened applesauce can be substituted in its place.
Almond butter - Creamy almond butter helps bind the muffins together as well as give them a protein boost. You can swap in any other nut butter if desired, just note that will slightly change the flavor.
Unsweetened almond milk - Any non-dairy milk will work here; coconut milk, cashew milk, or soy milk. Choose the plant-based milk you prefer.
Maple syrup - Honey (not vegan) or agave nectar are great replacements for maple syrup. Coconut sugar can also be substituted.
Vanilla extract - A quality extract helps round out the flavors!
Ground cinnamon - Adds warmth and a subtle sweetness.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit. Spray muffin cups with cooking spray or insert silicone liners. Make your flax eggs and set them aside.
Step 1: Place warm water and dates into a blender.
Step 2: Blend, starting on low and working up to a higher setting, stopping and scraping sides when necessary.
Step 3: In a large mixing bowl, add almond milk, maple syrup, almond butter, and vanilla extract. Add ½ cup of the date paste and prepared flax eggs. Whisk until the mixture is smooth.
Step 4: Add oats, cinnamon, baking powder, and salt. Stir until incorporated.
Step 5: Spoon mixture into greased muffin tin, filling each to the top. Sprinkle with desired toppings.
Step 6: Bake for 25-30 minutes.
Serving suggestions
These oatmeal muffins are a great base recipe for customizing. The perfect snack or easy breakfast for school mornings and days on the go!
- Top with fresh fruit and nuts for flavors like blueberry almond or strawberry walnut. Sub out the almond butter and make peanut butter banana cups.
- Embrace the fall season with pumpkin pie spice and chocolate chips or apple cinnamon using apple pie spice.
- A drizzle of maple syrup or dairy-free melted butter on top makes it extra delicious.
Equipment
A blender or a food processor is necessary for making the date paste.
A 12-cavity nonstick muffin tin is perfect for this recipe. Spray with cooking spray or use silicone muffin liners.
FAQs
Yes! You can freeze oatmeal cups by wrapping them individually in plastic wrap and then placing them in a freezer-safe ziplock bag. Store in the freezer for up to 3 months.
To reheat oatmeal cups, wrap in paper towel and microwave for 30 second intervals.
More oatmeal recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Healthy Baked Oatmeal Cups
Ingredients
- 2 flax eggs 2 T ground flaxseed + 6 T water
- 20 medjool dates* pitted and halved
- ½ cup warm water
- 1 ½ cups unsweetened almond milk
- 2 tablespoons maple syrup
- ¼ cup almond butter I use Trader Joe's brand
- 2 teaspoons pure vanilla extract I use Rodelle
- 3 cups gluten-free oats
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Optional toppings
- ½ cup nuts/chocolate chips
- ½ cup dried fruit
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 ½ 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 cups to cool 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 in the refrigerator. Reheat for 30 seconds in the microwave if desired. If freezing, wrap in plastic wrap and place in freezer-safe ziplock bag in freezer.
Notes
Nutrition
jacquie
This look great. If i was going to use applesauce instead of the dates, how much would i use? Could i swap the dates for prunes? What is the consistency of the cups? more similar to baked oatmeal or to a muffin?
thanks.
jacquie
Tessa
Hi Jacquie! I would sub in a 1/2 cup of applesauce for the dates/water. I haven't tried it with prunes, but it would probably work very similarly. I would say the texture of the cups is more rigid like a muffin than softer like baked oatmeal.
balla
Am rate this recipe after trying it
You made my last diner full of LOL
Thank you so much
moozi
Am really like this recipe its fully according to my taste
You made my day
Thank you so much
BCZ am so foody person
Chanah
Hi! They look great! Can I use plain milk instead of almond milk?
Tessa
Yes, that should work just fine!
supergirl
oh this looks really delicious and yummy. I love oatmeal cookies. Will definitely try this oatmeal cups.
Barbara G
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
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.
Agness of Run Agness Run
These baked oatmeal cups seem so finger-licking and a great breakfast idea! Can I use honey instead of maple syrup, Tessa?
Tessa
Thanks, Agness! I haven't tried it, but I think honey would sub nicely for maple syrup!
Mary Ann | The Beach House Kitchen
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.
Mimi
Are these soft inside, like a muffin? Or are they chewier. I was wondering if my grand daughter could eat these!
Tessa
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! :)
Traci | Vanilla And Bean
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 !!