Description
These Baked Oatmeal Cups are a wholesome and delicious breakfast option that’s easy to prepare. Packed with rolled oats, fresh berries, chopped nuts, and flavored with cinnamon and vanilla, these cups are naturally sweetened with maple syrup and baked to golden perfection. Perfect for meal prep and quick mornings, they offer a nutritious and satisfying start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/4 cup maple syrup
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Add-Ins
- 1/2 cup chopped nuts
- 1/2 cup fresh berries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it or lining it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, salt, and cinnamon thoroughly to ensure even distribution of flavors and leavening agent.
- Whisk Wet Ingredients: In a separate bowl, whisk together the maple syrup, milk, egg, and vanilla extract until well blended to create the liquid base for the oatmeal cups.
- Combine Mixtures: Pour the wet ingredients into the dry oat mixture and stir gently until everything is fully incorporated, forming a moist batter.
- Add Nuts and Berries: Fold in the chopped nuts and fresh berries carefully, distributing them evenly throughout the batter for added texture and flavor.
- Fill Muffin Cups: Spoon the batter evenly into each prepared muffin cup, filling them to about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the oatmeal cups are set and golden brown on top.
- Cool and Serve: Remove the baked oatmeal cups from the oven and allow them to cool slightly before serving to enhance their texture and flavor.
Notes
- You can substitute milk with any plant-based alternative to make this recipe dairy-free.
- Feel free to use frozen berries if fresh ones are not available; just thaw and drain excess moisture before adding.
- To make the oatmeal cups vegan, substitute the egg with a flax egg or other egg replacer and use maple syrup or agave nectar as sweetener.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- For extra flavor, add a pinch of nutmeg or a handful of shredded coconut to the mix.
