September 27, 2018
(last updated January 27, 2020) 
It’s no secret that baked oatmeal is one of my favorite, make-ahead breakfast options. I love warm oats, and for most of the last few years it’s been no trouble to cook them on the stovetop, traditionally. When I’m rushing out the door, though—and lately, that’s how mornings seem to go—simmering even rolled oats can feel time consuming (plus, there’s the saucepan to wash).
During my post-bacc, I relied on overnight oats nearly all of the time. In recent years, overnight oats haven’t been my preference except when it’s very, very hot outside: I’d nearly always rather have oats that are warm and a little denser than overnight oats. So, baked oatmeal to the rescue.
Last weekend I planned to make baked oats as usual, but with a twist: baking them into muffin tins, rather than a baking dish. This makes meal prep all the easier because everything is portioned out and ready to go. And the apple berry baked oatmeal cups look really cute, too 🙂
I love muffins and anything shaped like a muffin, but one of my challenges with muffin baking is that the muffin size always feels a little stingy. Lately I’ve been on the hunt for a larger sized muffin tin, which is why I’m happy I found McDonald Paper Company. It’s a local supplier that sells restaurant equipment, but also cutlery, cookware, baking supplies, parchment, kitchen and food prep tools, stainless steel food pans, storage items, and much more. And the site just happens to feature a six-cup muffin pan that’s roomier than usual. It’s a win-win for me: bigger portion size, fewer muffins (living on my own, having a dozen usually means shuttling extra to the freezer).
Years ago, when one of my closest friends was in culinary school, she advised me that restaurant supply stores are one of the best places to find a huge array of bakeware and cookware at great prices. I’ve visited a few here in NYC, often when I’m looking for a kitchen tool that’s offbeat, and now it’s great to know of an online option. In addition to the muffin pan, which I love, I got some of McDonald’s parchment paper for baking and for the many batches of roasted veggies I’ve been batch cooking each weekend!
As for the baked oatmeal cups, they’re stuffed with all of my favorite breakfast-y things: fresh fall apples, frozen blueberries, hemp seeds, flax, chia. They’re sort of a hybrid of this blueberry banana oatmeal bake and these oatcakes. They’re more portable than the former, less dense and dry than the latter, and probably my favorite recipe of this kind to date. Here they are.
Apple Berry Baked Oatmeal Cups
Author -Yields: 6 large oatmeal cups
Ingredients
- 2 1/2 cups rolled oats certified gluten free if needed/desired
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon ground flax
- 1 tablespoon chia seeds
- 2 tablespoons shelled hemp seeds
- 1 large apple chopped (about 1 heaping cup)
- 1 cup fresh or frozen blueberries
- 1 1/2 cups soy milk or a non-dairy milk of choice
- 1 cup applesauce
Instructions
- Preheat your oven to 350F and spray or lightly oil a muffin pan (6 large cups is great if you have one like this, but you can also make smaller cups in a 12-cup pan—you'll probably get about 10).
- Mix together the oats, salt, cinnamon, flax, chia, hemp, and fruits. Whisk together the milk and applesauce. Mix dry and wet ingredients. Scoop the mixture into your muffin pan, filling the cups all the way to the rim (these won't rise). Bake for 35 minutes*, or until firm on the top and browning slightly at the edges. Allow oatmeal cups to cool before serving.
Notes
*If you use a standard muffin tin and have about 10 muffins, I recommend baking for about 20-25 minutes instead.
I’ve been serving the cups with some peanut butter and sliced apple, as you can see. They’re great with a banana and a squeeze pack of peanut and almond butter if you’re on the go (I confirmed that yesterday, when I had a particularly rushed morning). They’re also a great, filling snack option. If you’re especially hungry, a double portion is nice and hearty.
I’m sure I’ll be making these throughout the year, using different kinds of fruit and different seeds/nuts. Nowadays, with all of the schedule change that’s underway and all of the adjustment, having a comforting and familiar breakfast feels sweeter than ever. Enjoy—and happy almost Friday!
xo
This post is sponsored by McDonald Paper Restaurant Supplies. All opinions are my own. Thanks for your support!
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Categories: Recipes,
Oatmeal,
Snacks
Method: Oven
Dietary Preferences: Gluten Free, No Oil, Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep
Method: Oven
Dietary Preferences: Gluten Free, No Oil, Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep
Leave a Comment
Can you use regular milk instead of soy?
Yes, you can!
I made these yesterday, planning to give them to my SIL after she has her baby but I they did not turn out despite following the directions to a T. I did make them in smaller muffin tins (12 count) but I had to bake them for almost an hour and then even after I took them out of the muffin tins, I had to bake them for another 25 minutes on a baking sheet. I will make them again but either adjust the recipe (use less liquid or frozen blueberries) or make sure to bake for a lot longer!!
How long do these freeze for? New momma this summer and hoping to prep these before baby arrives!
Up to six weeks!
This looks great! I saw your recipe and I simply adore baked oats and adding the berries just finishes the package!
Hi Gena. I saw your recipe and decided to make these a few weeks ago. I have a lot of stomach issues and it can be difficult to enjoy food. My breakfast is pretty bland wanted to try something new and different. Well, I fell in love with this recipe and so did my husband. There were so tasty and delicious. I am definitely making them again.
Thanks
Alexandra
Just wondering has anyone frozen these? Do they freeze well? Im after some snacks that are able to be frozen.
Hi Melinda,
I haven’t tried it, but I’m reasonably sure these would freeze very well! I’ve done it with regular baked oatmeal, cut into squares.
G
I froze them and it worked great. I defrosted in fridge overnight, but imagine you could on 50% in the microwave as well. I love having such an easy, hearty, whole grain bfast that you can prepare in advance. Thanks Gena! (I do add more salt though).
Thanks for sharing, Chip!
I love oatmeal cups as a grab n go option Gena! And you packed these with all the good things. That schmear of peanut/almond butter tho 😀
I’m in NYC too and i swear a good 90% of my kitchen cooking stuff came from restaurant supply stores! I love that what they sell is crazy durable and functional.
I swear i bake anything into my muffin tins :)) baked oatmeal is a longtime favorite, and i like that these are banana free (just don’t like them). Perfect for fall!
Seriously i have made everything from thanksgiving stuffing to baked pasta to lentil loaf in my muffin pans
These look wonderful! I simply adore baked oats and adding the berries just finishes the package!
Wow! I’m like obsessed with your blueberry banana walnut baked oatmeal, can’t tell you how many times I’ve made it. So I’m so excited to try out these ♡ I’ll probably bake them tomorrow ♡
I have a small banana begging to be baked so I’m thinking I’ll mash it up and make up the rest of that cup with the applesauce 🙂
Thanks so much for this ♡
I’m sure that’ll be delicious, Missy. Enjoy!
I love baked oatmeal for breakfast! Thanks for this version. The convenience of having it already portioned in muffin size will be great. I too live alone and having a 6 cup muffin tin would be great, but when I went to the McDonald Paper Supply website, I saw only 12 and 24 cup tins. How can I find the one you got?
Linda, so glad you like the recipe! Here’s the link to the pan: https://mcdonaldpaper.com/winco-amf-6ns-non-stick-aluminum-6-cup-muffin-pan-13-x-8-1-2
Happy baking 🙂
Does the apple soften up during the bake time? I’d love to make these for my 10 month old (minus the salt) but raw apple is a choking hazard. Thanks for your help!
It does, but if you have any doubts (it would depend on the variety of apple among other things), feel free to substitute banana or even chopped pears in nectar, etc!
You could shred the apple?
This looks great! I get tired of my “same old same old” bowl of oatmeal in the morning, this would be a nice variation for me!
Hi Gena! If I bake these in 10 smaller cups, should I reduce the baking time or will they take the full 35 minutes?
Thanks!
Oooh, good question. I’m guessing more like 25 minutes, but I’d start checking at 20 to be sure. I’ll update the recipe to note that!