Baked Oatmeal Cups 3 Ways {Gluten-Free and Dairy-Free Option}

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Baked oatmeal cups are a super easy, make ahead and freezable healthy breakfast. A tasty and healthy grab and go breakfast to start your day. Gluten-free with a dairy-free option. 

Gluten-Free Oatmeal Cups

I cook breakfast for my family every day. But sometimes, mama needs a break. Mornings can be so hectic and often it is hard to find time to cook breakfast.

That’s why these baked oatmeal cups are a perfect grab and go breakfast option.

Not only are they tasty, but they are super easy to make. They can be made up ahead of time and kept in the fridge or freezer.

Both my kids and husband love these oatmeal cups. Even my picky toddler thinks he’s getting a treat when eating these for breakfast.

Oatmeal cups are full of nutritional goodness from the oats, eggs, bananas, and milk.

You can also easily customize your choice of fillings. My personal favorite is the apple cinnamon.

Not only does my family have these for breakfast, but they are great for snacks!

Oatmeal cups are a quick and easy freezer-friendly breakfast for busy families.

Looking for another easy grab and go gluten-free breakfast?

Here are a few more my family loves:

• Gluten-Free Pancake Bites
• Gluten-Free Cinnamon Biscuit Balls
• Hash Brown Egg Cups

Also, my gluten-free pizza bites and mini corn dog bites are a freezer friendly gluten-free lunch idea.

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5 from 2 votes

Baked Oatmeal Cups 3 Ways {Gluten-Free}

Baked oatmeal cups are a super easy, make ahead and freezable healthy breakfast. A tasty and healthy grab and go breakfast to start your day.

Course Breakfast

Cuisine American

Keyword baked oatmeal cups, gluten-free oatmeal cups

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 12

Calories 162kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 2 cups gluten-free oatmeal I like Bob's Red Mill gluten-free quick oats
• 2 large bananas mashed
• 2 eggs whisked
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 2/3 cup milk dairy or non-dairy, I used unsweetened coconut milk
• 1/4 cup of honey
• 1 tablespoon of pure vanilla extract
• 1 cup of mini chocolate chips fresh or dried blueberries or chopped apples

US Customary - Metric

Instructions

• Preheat oven to 400 degrees.
• Spray muffin tins with gluten-free cooking spray or use muffin liners.
• In a large bowl mash bananas.
• Add whisked eggs, pure vanilla extract and honey and stir to combine.
• Add gluten-free oatmeal, salt and cinnamon and stir to combine.
• Add milk and fully combine.
• Add either 1/2 cup of mini chocolate chips, blueberries or apples to the batter and stir to combine. For the chopped apples: sprinkle chopped apples with cinnamon and stir to coat before adding to the batter. You can also add a teaspoon of lemon juice to the apples and cinnamon mixture as well.
• Scoop batter into muffin tins and top with remaining 1/2 cup of mini cholate chips, blueberries or apples.
• Bake for 20 minutes.
• Enjoy!

Notes

Mama says, "Always check your labels!"

Oatmeal cups can be made up ahead of time and kept in the fridge or freezer.

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 126mg | Fiber: 1g | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 1.8mg | Calcium: 48mg | Iron: 0.7mg

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