Baked Oatmeal Cups
Updated: September 2, 2025
Recipe Details
Prep Time: 10 minutes
Cook Time: 50 minutes (25–30 minutes baking + 15 minutes resting + 15 minutes cooling)
Total Time: 1 hour 30 minutes
Ingredients
Yields: 12 oatmeal cups
Dry Ingredients (Oat Base)
2 cups (224g) old-fashioned rolled oats
1½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt (e.g., Diamond Crystal)
Wet Ingredients (Banana Base)
2 large ripe bananas, mashed (about 1 cup)
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla extract
1½ cups (360ml) milk (dairy, almond, or oat milk; adjust for dietary preferences)
Toasted Topping & Add-Ins
Toasted Almond-Coconut Mix (for coating tops):
⅓ cup (32g) sliced almonds
⅓ cup (28g) unsweetened shredded coconut
Additional Mix-Ins:
½ cup (70g) dried fruit (e.g., cranberries, raisins), finely chopped
⅓ cup (83g) almond butter
Preparation Steps
Step 1: Preheat Oven & Prep Muffin Tin
Preheat oven to 350°F (175°C).
Generously coat a standard 12-cup muffin tin with nonstick cooking spray or line with paper liners.
Step 2: Toast Almonds & Coconut
In a small skillet over medium-low heat, combine sliced almonds and shredded coconut.
Toast, stirring frequently, for 3–5 minutes until coconut turns golden brown and almonds are lightly toasted (avoid burning).
Transfer to a plate to cool completely; set aside 3 tablespoons of this mixture for topping.
Step 3: Mix Dry Oat Base
- In a large mixing bowl, whisk together rolled oats, baking powder, cinnamon, and salt until evenly distributed.
Step 4: Prepare Wet Banana Base
In a medium bowl, mash bananas until smooth (residual lumps are acceptable).
Add eggs, maple syrup, and vanilla extract; whisk until fully incorporated.
Slowly stir in milk to create a smooth wet mixture.
Step 5: Combine Wet & Dry Batter
Pour the wet banana mixture into the dry oat mixture. Gently stir with a spatula until just combined (do not overmix).
Whisk in almond butter until fully melted and smooth.
Fold in the finely chopped dried fruit and the majority of the toasted almond-coconut mix (reserve 3 tablespoons for topping).
Step 6: Rest Batter & Fill Cups
Let the batter rest for 15 minutes at room temperature (this thickens the batter and ensures even baking).
Spoon the batter into the prepared muffin cups, filling them almost to the top (the batter will rise during baking).
Sprinkle the reserved 3 tablespoons of toasted almond-coconut mix over the tops.
Step 7: Bake Oatmeal Cups
Bake for 25–30 minutes, until the tops are golden, risen slightly, and firm to the touch.
Insert a toothpick into the center; it should emerge with a few moist crumbs (not wet batter).
Step 8: Cool & Store
Remove from oven and cool in the tin for 15 minutes to set structure.
Transfer to a wire rack and cool completely (approximately 30 minutes).
Store in an airtight container in the refrigerator for up to 3 days, or freeze individual cups for up to 1 month (thaw overnight in the fridge).
User Tips & Variations
Banana Substitute: Replace mashed bananas with 1 cup unsweetened applesauce, thickened with 1 tablespoon ground flaxseed meal or 1 teaspoon soaked chia seeds (adjust for desired consistency).
Sweetness Adjustment: For less maple syrup, substitute 1 tablespoon light brown sugar; for more sweetness, add 1 tablespoon brown coconut sugar to the batter.
Nut Allergies: Swap almond butter for sunflower seed butter, and almonds for pumpkin seeds (as suggested by a parent for a preschooler-friendly snack).
Flavor Add-Ins: Stir in 1 tablespoon oat flour for added texture, or mix in ¼ cup chopped nuts for extra crunch.
“I followed the recipe exactly, substituting brown sugar for maple syrup, and the result was fantastic—reminded me of Melissa Clark’s harvest muffins, but with oats instead of flour!” – Reviewer
“Can I sub something for the bananas? Hate bananas…”
Response: Try unsweetened applesauce thickened with ground flaxseed or chia seeds.
Enjoy your homemade, wholesome oatmeal cups! 🥄
