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Easy 4 Ingredient Baked Oatmeal Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings (12 oatmeal cups)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easy 4 Ingredient Baked Oatmeal Cups are a quick, wholesome, and customizable breakfast treat that's perfect for busy mornings. Made with rolled oats, egg, milk, and pure maple syrup, these baked oatmeal cups are not only nutritious but also highly versatile with optional mix-ins like fruits, nuts, or chocolate chips to suit every taste. Baked to a light golden brown, they offer a comforting texture that's easy to grab and enjoy on the go or as a cozy homemade snack.

Ingredients

Main Ingredients

  • 2 ½ cups rolled oats
  • 1 large egg
  • 1 ½ cups milk (any kind)
  • ¼ cup pure maple syrup

Optional Mix-Ins

  • Finely chopped apples
  • Bananas
  • Cinnamon
  • Fresh or frozen berries (raspberries, blueberries)
  • Peanut butter
  • Mini chocolate chips
  • Nuts (almonds)
  • Dried fruit

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin pan or use silicone muffin cups to prevent sticking. Set the pan aside while you mix the ingredients.
  2. Combine Base Ingredients: In a medium bowl, stir together the rolled oats, egg, milk, and pure maple syrup until everything is evenly mixed and a batter forms. Make sure the mixture is well combined for a consistent texture.
  3. Add Optional Mix-Ins: Stir your choice of optional mix-ins into the batter for extra flavor and texture. Options include chopped apples with cinnamon, bananas with peanut butter, raspberries with chocolate chips, or blueberries with almonds, but feel free to customize as you like.
  4. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, ensuring each cup has equal liquid and ingredients to avoid dry spots and ensure uniform baking.
  5. Bake: Place the muffin pan in the preheated oven and bake for about 25 minutes, or until the tops are lightly golden brown and the oatmeal cups are fully set. They should spring back slightly when pressed.
  6. Cool Before Removing: Allow the oatmeal cups to rest in the pan for 10–20 minutes after baking. Then, carefully remove them from the pan and transfer to a wire rack to cool completely before storing or serving. This resting period helps them firm up and prevents crumbling.

Notes

  • Feel free to customize with any mix-ins you prefer; just be mindful not to overload the batter to maintain good texture.
  • If using a non-dairy milk, unsweetened varieties work best to control sweetness.
  • Store cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • For a vegan option, substitute the egg with flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water, mixed and rested for 5 minutes) and use plant-based milk.

Find it online: https://yumbara.com/easy-4-ingredient-baked-oatmeal-cups-recipe/