Baked Oatmeal Cups for on-the-go!

I have been in Maine the past 2 weeks, working some, baking some and enjoying nice long walks with Lucy, my chocolate lab.  It’s been a nice mix between work, enjoying nature and our little cottage. Today’s recipe is one that I have been wanting to try for a while…baked oatmeal. I opted to bake the oats in a muffin tin for an easy grab and go breakfast option or a nice filling snack.

Here they are…ready for the oven!

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I like breakfast meals that don’t require a lot of work. By nature, I am not a morning person. My baked oatmeal cups are a great way to get a protein power boost as I included protein rich, eggs and lactose free milk. I added various toppings too, such as: mini semi-sweet chocolate chips, sliced strawberries with almonds, and cranberries with chopped walnuts. I left a few plain too. I keep them in an airtight container in the refrigerator. Eat them cold or heat them up!

IMG_1945Enjoy a nice baked oatmeal cup with a cup of your favorite tea* or coffee for a quick but nourishing snack or as part of your breakfast.

I added a little scoop of all natural peanut butter on a mini chocolate chip oatmeal cup.  And, someone, wanted some…lucy s

*FODMAPers avoid fennel, oolong or chamomile tea while on the elimination phase of the low FODMAP diet.

Baked Oatmeal Cups for on-the-go!

Ingredients

  • Makes 12 muffins: serving size 1 muffin
  • 2 eggs
  • 2 tablespoons vegetable oil such as grapeseed or canola oil
  • 1/2 cup water
  • 1 cup lactose free milk
  • 2 teaspoons vanilla extract
  • 1/3 cup brown sugar
  • 2 1/2 cups old fashioned oats
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Optional toppings: mini semi-sweet chocolate chips, sliced strawberries and almonds, cranberries and walnuts (I used frozen cranberries)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line 12 muffin tin pan with paper liners
  3. Whisk together eggs, oil, water and milk.
  4. Blend in vanilla, brown sugar, oatmeal, baking powder and cinnamon.
  5. Let batter sit for a couple minutes to thicken a bit and stir again.
  6. Pour batter into measuring cup, refilling as you go along, and pour evenly into muffin tin cups almost to the top of the liner.
  7. Top with toppings as desired.
  8. Bake for 20-25 minutes, when cooked through and slightly browned on edges.
http://blog.katescarlata.com/2015/07/06/baked-oatmeal-cups-for-on-the-go/

34 replies on “Baked Oatmeal Cups for on-the-go!

  • Victoria

    These looks so delicious, Kate! I can’t wait to make progress on my SIBO diet so I can try them out 🙂
    Thanks for all the wonderful recipes, ideas and information!

  • Victoria

    These look so delicious, Kate! I can’t wait to make progress on my SIBO diet so I can try them out 🙂
    Thanks for all the wonderful recipes, ideas and information!

  • Jennifer Osborne

    Hi Kate these look just the thing for me to take when having to do a complicated journey by public transport to visit my very poorly dad. Do you think I could freeze them? Thanks for another great blog.

  • Michelle

    This recipe looks so yummy. I need a low fodmap recipe that is also egg free. Any idea how the flax replacement method would do with these? I’m having a really hard time making a muffin and keep throwing out trials for the family meeting this criteria.
    Thanks for all you do
    Michelle

  • Mary

    can I use almond milk in place of lactose free milk? Does the lactose still affect the gut the same way after it is used in a recipe where it is baked?
    Thanks!

  • sandy

    These look so yummy. I have been looking for a quick breakfast muffin to grab and go and possibly freeze(?) for the future. Thanks so much for all your delicious recipes and for reminding me I can still have fun baking!

  • ruby

    Hi Kate your website is awesome. I noticed you posted that FOFMAPers should avoid fennel and chamomile tea do you mean all the time? I find fennel helps with bloating and I love chamomile.

    • katescarlata

      Ruby, If you tolerate these teas–then use them. But if you still have overall symptoms, you might trial avoiding them to see if you notice improvements–they do contain fructans–in high amounts.

      • lisa

        Thanks much Kate! I was wondering about substituting things like the quick cook steel cut and oatmeals as I already have on hand for things like the granola bars and such.

  • Sarah

    Another winning recipe for low FODMAP followers! Thank you for keeping up with this blog and coming up with creative ideas. 🙂

  • Amy

    I have been stuck in a breakfast cereal rut for a while now and wanted to break free. Cereal is quick, but not filling for very long. I just used this recipe as the inspiration to cook up a batch of steel cut oats. Made the following changes: 2 cups steel cut oats, 2 cups lactose free milk, 2 cups water. Used the microwave method to cook up the oats in a very large bowl (3-5 minute intervals on high, stirring between each interval, until the steel oats are soft/pop when you chew them). Best batch of steel cut oats ever! The eggs make them taste sooooo good–like cake for breakfast. Now I have really good, quick breakfasts ready in the fridge for the next week. Yum!

  • Christina Gannone

    Hi! This recipe is delicious! And a lot of them have great ingredients that I like in the FODMAP diet. Thank you for posting all of these. I have one question about the muffins. Do you know how many calories are in each muffin? I told someone at work about them and they asked that question. Thank you.

  • Susie Bennett

    Love these – they turned out great!

    I was wondering… I’ve noticed that several foods recommended for low-FODMAPers contain gums, which I don’t seem to tolerate very well. Maybe you can help expand the options for me and others who also don’t tolerate gums very well? Thanks!

      • Susie Bennett

        The challenge is how much avoiding gums restricts my diet! I have yet to find a bread that I can eat… other than your 1-minue oatmeal bread and such like that. I’ve tried using chia seeds instead of gums… both of my attempts produced some vaguely food-like object that could probably be used as a weapon!

  • sonia

    I am very allergic to eggs. the whole egg, and it is very difficult to find low fodmap recipes that don’t use lots of eggs all the time.
    Can I substiute flax eggs or egg re placer and would the recipe still work?
    I feel like I cannot eat anything due one more food restriction…ie. “eggs”

  • Brooke

    Hi Kate!
    Would coconut oil work in place of the Canola oil? Trying to avoid GMO’s. Also, did they confirm almond milk is low-fodmap? I am experiencing severe bloating and hoping a few weeks on low-fodmap will help kick my digestive track back into gear 🙂

    Thanks!
    Brooke

    • katescarlata

      Brooke, I imagine you can use coconut oil–though there are non GMO canola oil brands out there. Almond milk per Monash U has been tested and found to be low FODMAP. I am sure brands might vary a bit–so maybe give it a whirl and see how it works for your gut.

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