Save The first time I made these was during a chaotic Monday morning when I needed breakfast I could eat while running out the door. I had been seeing them everywhere online and finally decided to try making a batch on Sunday night. The smell of cinnamon and vanilla filling the kitchen made me actually look forward to waking up the next day.
My roommate kept stealing them from the container until I started doubling the batch. Now they are the one thing we both actually remember to prep on weekends. There is something satisfying about opening the fridge and seeing that neat row of cups ready to go.
Ingredients
- Old fashioned rolled oats: These give you that perfect chewy texture instead of turning mushy like quick oats would
- Light brown sugar packed: The molasses in brown sugar adds a subtle depth that white sugar just cannot match
- Baking powder: This is what gives them their slight puff instead of being dense oatmeal bricks
- Ground cinnamon: Do not be tempted to add more than half a teaspoon or it will overpower everything else
- Salt: Just a quarter teaspoon wakes up all the other flavors
- Large eggs: These bind everything together and help the cups hold their shape
- Milk: Dairy milk makes them richer but any unsweetened plant milk works perfectly fine
- Unsweetened applesauce: This secret ingredient keeps them incredibly moist without needing extra oil
- Melted coconut oil or butter: Coconut oil adds a subtle sweetness while butter gives a more traditional flavor
- Pure vanilla extract: Splash a little extra if you want them to taste more dessert like
Instructions
- Get your oven ready:
- Preheat to 350°F and line your muffin tin with liners or give it a good spray
- Mix the dry stuff:
- Whisk together oats brown sugar baking powder cinnamon and salt in a big bowl
- Whisk the wet stuff:
- In another bowl beat eggs milk applesauce melted oil and vanilla until smooth
- Combine it all:
- Pour the wet ingredients into the dry and stir until everything is mixed together
- Add your favorites:
- Fold in whatever mix ins you chose keeping it to one cup total
- Fill the cups:
- Divide the batter between the muffin cups filling them almost to the top
- Bake them:
- Bake 23 to 27 minutes until the tops are golden brown and set in the middle
- Cool them down:
- Let them sit 5 minutes then move to a rack so they do not get soggy
Save These became my go to when I was working mornings and needed something portable but actually filling. Now even on days off I find myself grabbing one just because they are that comforting.
Make Them Yours
The beauty of these cups is how forgiving the recipe is. I have made them with whatever fruit was going soft on the counter and whatever nuts I had in the pantry. They turn out different every time but still somehow always work.
Storage Strategy
Keep them in the fridge for the week or freeze half the batch immediately. I learned that lesson after forgetting about a batch and finding them a week later still totally fine.
Serving Ideas
They are amazing warm with a little butter melted on top. Sometimes I crumble one over yogurt for extra texture or eat one plain with coffee when I am running late.
- Try adding a teaspoon of nutmeg for warmth in winter
- A tablespoon of peanut butter swirled in changes everything
- Mini chocolate chips make them feel like a treat without being too sweet
Save These oatmeal cups have saved more rushed mornings than I care to count.
Recipe Guide
- → Can I substitute eggs for a vegan version?
Yes, flax eggs made with ground flaxseed and water work well, along with plant-based milk and oil replacements.
- → How long do the oatmeal cups keep fresh?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- → What mix-ins are recommended?
Fresh or frozen berries, mini chocolate chips, chopped nuts, or dried cranberries complement the base flavors nicely.
- → Can I use gluten-free oats?
Yes, using certified gluten-free oats makes this suitable for gluten-free diets.
- → What tools are needed to prepare these cups?
Basic kitchen tools like mixing bowls, a whisk, muffin tin, measuring cups and spoons, and paper liners or nonstick spray.