Baked Oatmeal Cups are your healthy, yummy breakfast grab ‘n go! Easy to make, vegan, whole-grain, oil-free, and nut-free.
These baked oatmeal cups will serve you for breakfasts – and also snacks, packing lunches, activities, and travel.
Oatmeal is usually a sit-down meal. I get frequent requests for healthy breakfasts that are “grab
Also requests for more variety in breakfast. You guys feel the same?
In our Plant-Powered Families group, the topic of quick and varied breakfasts comes up often.
Most of us rely on a few routine breakfast foods: cereals, toast, bagel, oatmeal, maybe a green smoothie.
These baked oatmeal cups are a simple ‘grab
The ingredients are simple, yet offer some customization to swap in other add-ins for variety.
These baked oatmeal cups don’t have to be the same thing over and over!
In addition, kids love them and they aren’t messy to eat. They hold together nicely for easy toting and packing in lunches.
Ingredient Talk: Baked Oatmeal Cups
One ingredient in these baked oatmeal cups that requires some discussion is the brown rice syrup.
Whenever I use brown rice syrup in a recipe, I get a lot of questions about substitutions.
Is it difficult to find brown rice syrup in your area? I’m not sure why readers ask how to substitute so frequently.
Here’s the thing with a sweetener like brown rice syrup: it’s very thick and sticky, much like corn syrup in consistency.
Maple syrup and agave nectar are not good substitutes when consistency is important.
In these baked oatmeal cups, consistency is important. If you use maple syrup or agave, it will be too thin. As a result, the baked oatmeal cups won’t hold together well.
Therefore, the best substitute is a thick coconut nectar. With coconut nectar, I have found the consistency can vary. Some are thinner. So check the jars/bottles in the store. Tip back and forth. If it’s thin like maple syrup, take a pass. If it flows slowly more like brown rice syrup, that’s your pick!
Here’s the recipe, I hope you enjoy. x Dreena
Baked Oatmeal Cups
Ingredients
- 3 cups rolled oats
- 1/3 cup oat flour
- 2 tbsp ground chia seed I use ground white chia, ground black chia seeds also ok
- 1 tsp cinnamon see notes for ideas
- 1/2 tsp baking soda
- 1/8 tsp rounded sea salt
- 1/2 cup pureed overripe banana puree in a mini-food processor or with an immersion blender, or mash very well
- 1/2 cup brown rice syrup see note
- 1/2 tbsp molasses can use blackstrap or regular
- 2-3 tbsp pumpkin seeds optional, see note
- 3 tbsp non-dairy sugar-free chocolate chips or raisins optional, see note
Instructions
- Prepare 15-16 muffin cups, lining with muffin liners. Preheat oven to 350 degrees. In a mixing bowl, combine the oats, oat flour, ground chia, cinnamon, baking soda, and sea salt. Stir to combine. Add the remaining ingredients and stir until thoroughly combined. Using a cookie scoop, place mounds of the batter (about 1/4 – 1/3 cup) in each cup. Use a spatula or your fingers to lightly pack in mixture (dampen fingers to make it easier). Bake for 20 minutes. Remove and let cool in pan for about 5 minutes, then transfer to a cooling rack. Enjoy warm or cooled. Store in an airtight container in the fridge.
- Makes 15-16 granola cups.
Notes
- Spice Note: Instead of cinnamon, try 1/2 tsp of nutmeg, or a combination of 1/4 tsp ground cardamom and 1/2 tsp ground nutmeg. If you use and love vanilla bean powder, try 1/2 tsp vanilla bean powder as a substitute, or in addition to, these spices.
- Brown Rice Syrup Note: Don’t substitute maple syrup here, it’s not thick and sticky enough. Other alternatives to brown rice syrup are coconut palm nectar and barley malt syrup.
- Pumpkin Seeds Note: Seeds/nuts are optional, and you can try other options such as sunflower seeds, hemp seeds, or chopped nuts like pistachio, almonds, or pecans. Chocolate Chip Note: Totally optional if you don’t want to add chocolate. You can also substitute raisins or other dried fruit like cranberries, goji berries, dried cherries, dried berries, chopped dates, chopped apricots.
- Idea: For more flavour variations, add a small amount of pure flavour extracts or citrus zest. For instance, try adding 1/2 tsp of orange zest with 1/2 tsp orange extract – would be lovely with dried cranberries! Or, try 1/2 tsp almond extract with dried cherries and chopped almonds as add-ins.
Let me know what add-ins you like in these, and any other variations you make!
photos credit: Angela MacNeil
Laura says
Could you use molasses instead of the brown rice syrup? it’s usually super thick.
Dreena says
Hi Laura, great Q. Yes, it’s perfect in texture. However, it’s quite strong in flavor. If you love molasses and don’t think it will be too heavy-tasting for you, give it a go!
Sandi says
My whole family would love to have these muffins for breakfast!! Can’t wait to try these.
Julie says
Hey Dreena ~ can date paste or syrup be used in place of the brown rice syrup? 😉
Maggie says
Julie, if you try date paste, please report back. I am another who won’t buy the arsenic-laden rice syrup, so this recipe seems no-go for me unless something else works. Kind of a bummer. I really hope pureed dates end up being a decent, thick stand-in!
Jocelyn says
I’ve made them twice with date syrup from the Date Lady and they can out great.
Cathy says
Thank you Jocelyn. So glad to hear date syrup works.
Erica D. says
I can’t stress vanilla bean powder enough! It adds so much flavor to recipes like this!
Dreena says
Yes, yes, we’ll sing vanilla bean praises together!
Alisa Fleming says
I was just thinking about giving oatmeal cups another go! I tried a recipe that had been submitted to my site for a recipe contest, and it was an epic fail. So I’ve been hesitant on making the cups again. Yours look so perfect though!