Soft Baked Oatmeal Cups
This recipe is all about taking the things we love most about baked oatmeal, customizing it for every eater in your kitchen, and turning it into a grab-and-go breakfast or snack.
- 2 large eggs
- 1 1/2 cups milk (any kind)
- 1/2 cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
- 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
- 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
- 1/2 cup raisins or other chopped dried fruit (optional)
- Heat the oven and prep muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Line up a standard 12-well muffin tin and coat with cooking spray.
- Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
- Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
- Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
- Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
- Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
- Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.
*Storage: Muffins can be kept in an airtight container in the refrigerator for up to 5 days.
*Freezing: Individually wrap any muffins you won’t eat within a few days in plastic wrap and freeze. Defrost overnight in the refrigerator. Once defrosted, they can also be reheated in the microwave for about 45 seconds if you prefer them warm.