Baked Oatmeal Cups

How to Make Baked Oatmeal Cups

1. 1

   Step 1: Prepare oven and combine dry ingredients

   Preheat the oven to 375°F (190°C). Lightly grease an 8-cup muffin tin or line with paper liners. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until evenly distributed.

   For this step

   • 2 cupsrolled old-fashioned oats
   • 1 tspbaking powder
   • 1 tspground cinnamon
   • 1/4 tspfine salt
   
2. 2

   Step 2: Mix wet ingredients

   In a separate bowl whisk together the milk, egg, maple syrup, melted butter (or oil), and vanilla until smooth and combined.

   For this step

   • 1 1/4 cupsmilk (dairy or plant-based)
   • 1 largelarge egg
   • 3 tbsppure maple syrup
   • 3 tbspmelted butter or neutral oil
   • 1 tspvanilla extract
   
3. 3

   Step 3: Combine wet and dry

   Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Let the batter sit 4–5 minutes so the oats soften and the mixture thickens slightly.
   
4. 4

   Step 4: Fold in fruit

   Gently fold the mixed berries into the batter, taking care if using delicate berries so they don't bleed too much into the batter.

   For this step

   • 1 cupmixed berries (fresh or frozen, thawed)
   
5. 5

   Step 5: Fill tins and bake

   Divide the batter evenly among the 8 prepared muffin cups, smoothing the tops. Bake for 20–25 minutes (22 minutes is a good target) until the cups are set, slightly golden, and a toothpick comes out mostly clean.
   
6. 6

   Step 6: Cool and serve or store

   Allow the oatmeal cups to cool in the tin 5–10 minutes before transferring to a rack. Serve warm with extra maple syrup or yogurt, or cool completely and refrigerate/freezer for meal prep.
   

1. Preheat the oven to 375°F (190°C). Lightly grease an 8-cup muffin tin or line with paper liners. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until evenly distributed.
2. In a separate bowl whisk together the milk, egg, maple syrup, melted butter (or oil), and vanilla until smooth and combined.
3. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Let the batter sit 4–5 minutes so the oats soften and the mixture thickens slightly.
4. Gently fold the mixed berries into the batter, taking care if using delicate berries so they don't bleed too much into the batter.
5. Divide the batter evenly among the 8 prepared muffin cups, smoothing the tops. Bake for 20–25 minutes (22 minutes is a good target) until the cups are set, slightly golden, and a toothpick comes out mostly clean.
6. Allow the oatmeal cups to cool in the tin 5–10 minutes before transferring to a rack. Serve warm with extra maple syrup or yogurt, or cool completely and refrigerate/freezer for meal prep.