Viral Baked Oatmeal Cups

$- 2 cups rolled oats - 1 teaspoon baking powder - 1 teaspoon cinnamon - ¼ teaspoon salt - 2 ripe bananas, mashed - 2 large eggs - 1 cup almond milk (or your preferred milk) - 1 tablespoon maple syrup (optional) - 1 teaspoon vanilla extract - 1 cup mixed berries (blueberries, raspberries, chopped strawberries) - ¼ cup chopped nuts (walnuts or almonds) - Optional toppings: nut butter, yogurt, extra berries The main ingredients are simple and healthy. Rolled oats form the base. Baking powder helps the cups rise. Cinnamon gives a warm flavor, while salt balances the sweetness. For the wet ingredients, ripe bananas add natural sweetness and moisture. Eggs bind the mix, while almond milk keeps it dairy-free. Maple syrup is optional; adjust it for your taste. Vanilla extract adds a nice aroma. Mix-ins are where the fun begins! I love adding mixed berries for color and taste. Chopped nuts give a crunch. You can also top them with nut butter or yogurt for extra creaminess. For the full recipe, check out the details above. Enjoy making these tasty baked oatmeal cups! - Preheat your oven to 350°F (175°C). - Line a muffin tin with silicone or paper liners. - In a large bowl, mix rolled oats, baking powder, cinnamon, and salt. - Whisk together the mashed bananas, eggs, almond milk, maple syrup, and vanilla extract. - Pour the wet ingredients into the dry ingredients. Mix until just combined. - Gently fold in mixed berries and chopped nuts to the batter. - Divide the batter into muffin cups. Bake for 20-25 minutes until golden brown. These steps will help you create delicious Viral Baked Oatmeal Cups. Follow the Full Recipe for all the details. Enjoy your tasty treats! To ensure even baking, fill each muffin cup the same. This helps them cook uniformly. If some cups are fuller, they may bake longer. Use a measuring cup for accuracy. It makes a big difference in texture and taste. Evenly baked cups rise nicely and have a great look. You can easily modify this recipe for dietary needs. For a gluten-free option, use certified gluten-free oats. If you want dairy-free cups, almond milk works well. You can also try oat milk or soy milk. These swaps keep the recipe tasty while meeting your needs. To adjust sweetness, consider using natural sweeteners. You can add mashed dates for a caramel flavor. Honey or agave syrup is also a great choice. If you prefer less sugar, skip the maple syrup. The ripe bananas add natural sweetness too. Just taste the batter before baking to find your perfect level! {{image_2}} You can change the flavor of your baked oatmeal cups easily. Use different fruits like apples, peaches, or mangoes for a new taste. Try nuts like pecans or hazelnuts for crunch. You can also add spices. A pinch of nutmeg or ginger can enhance the flavor. Mix and match to find your favorite combo! Want a savory twist? You can add spinach or kale for a healthy boost. Chopped bell peppers or onions work well too. Cheese adds a nice creaminess; try feta or cheddar. Savory oatmeal cups can be a fun breakfast or snack option! If you love sweet treats, add chocolate chips or shredded coconut. Mini chocolate chips melt and add richness. Coconut offers a tropical flair. You can also mix in dried fruits like raisins or cranberries. These sweet additions make your oatmeal cups feel like dessert! To keep your baked oatmeal cups fresh, store them in an airtight container. Place them in the fridge within two hours of baking. They will stay good for up to five days. I like to separate layers with parchment paper to prevent sticking. This method helps keep each cup intact and ready to enjoy. For longer storage, freeze your oatmeal cups. First, let them cool completely. Then, wrap each cup in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, just take out what you need. To enjoy the best taste and texture, reheat your oatmeal cups in the oven. Preheat your oven to 350°F (175°C) and place the cups on a baking sheet. Heat them for about 10 minutes. You can also use the microwave for a quicker option. Heat for 30 seconds to one minute, checking often. Enjoy them warm for a cozy breakfast treat! You can use quick oats, but the texture will change. Quick oats cook faster and can become mushy. If you want a chewier bite, stick with rolled oats. They hold their shape better during baking. Baked oatmeal cups can last up to five days in the fridge. Store them in an airtight container. They remain tasty and moist for several days. If you want to keep them longer, freeze them for up to three months. Yes, you can make these cups without eggs. Use one of these egg substitutes: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water These options work well and keep your cups moist. If you have nut allergies or don't like almond milk, try these options: - Soy milk - Oat milk - Coconut milk - Cow's milk Each alternative brings its own flavor. Choose what you enjoy most! These oatmeal cups are easy to make and taste great. We mixed oats, ripe bananas, eggs, and milk. You can add your favorite berries and nuts for a fun twist. Baking them is simple, and the results are yummy. In the end, these treats can fit any taste. Store them well, and enjoy them later. Make them sweet or savory. Whatever you choose, you’ll love these baked oatmeal cups!$

Viral Baked Oatmeal Cups

Discover the joy of easy breakfasts with these Viral Baked Oatmeal Cups! Packed with rolled oats, ripe bananas, and mixed berries, these delicious cups are not only nutritious but also super simple to make. Perfect for busy mornings or as a grab-and-go snack, they can be customized with your favorite toppings. Click through for the full recipe and learn how to whip up these delightful oatmeal cups today!

Print Recipe Pin Recipe

Ingredients

2 cups rolled oats

1 teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon salt

2 ripe bananas, mashed

2 large eggs

1 cup almond milk (or your preferred milk)

1 tablespoon maple syrup (optional, adjust sweetness to taste)

1 teaspoon vanilla extract

1 cup mixed berries (blueberries, raspberries, chopped strawberries)

¼ cup chopped nuts (walnuts or almonds)

Optional toppings: nut butter, yogurt, extra berries

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with silicone or paper liners.

In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to combine.

In a separate bowl, whisk together the mashed bananas, eggs, almond milk, maple syrup (if using), and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients, mixing until just combined.

Gently fold in the mixed berries and chopped nuts, being careful not to overmix.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Allow the oatmeal cups to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 mins | Total Time: 35 mins | Servings: 12

- Presentation Tips: Serve warm or at room temperature, drizzled with nut butter or topped with yogurt and extra berries for a delightful finish! These also make excellent grab-and-go breakfasts!