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 Pancakes{Dairy-Free & Vegan Option}
- 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.
Baked Oatmeal Cups 3 Ways {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
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
Nutrition
Tam says
Once I freeze this recipe, how do I unfreeze them? Microwave?
Audrey says
Hi Tam! You can heat them in the microwave for 1-2 minutes until warmed through. If you allow the oatmeal cups to defrost in the refrigerator overnight then you can reheat them for 30 seconds in the microwave. I hope you enjoy them!
Nancy says
I don’t use honey so instead of 1/2 Cup honey, how much sugar should I use. Do I need to add liquid? Please email me!
Audrey says
Hi Nancy! You could try the recipe with 1/2 cup of granulated sugar, brown sugar or pure maple syrup. I have only made them with honey, so I am not sure which will work the best. I hope you enjoy them!
katie Collins says
These were very good. Halved the recipe for a trial. Will definitely make a full batch (or two) next time. Thanks.
Audrey says
Thank you Katie for the wonderful recipe review! I am so happy that you enjoyed the oatmeal cups. You are so welcome, I love sharing what I make for my family. Thanks again!
Barbara says
These were great! I tried dried apricots with walnuts in a few. Also grated in some nutmeg because I just really like it. Put almond butter in center of a few, they were plan but still very good. I was skeptical because of no leavening agent but totally not needed. Just what we needed for a quick breakfast!
Audrey says
Thank you so much Barbara for the wondeful recipe review! I loved dried apriots. I am so happy that you enjoyed the oatmeal cups. Thank you again!
Melanie Chavez says
These look amazing!