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!


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!


  • 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)


  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.