When I look for a healthy breakfast, I want something I can prepare ahead of time so I don’t have to worry about cooking it every day.
Do you ever have the best of intentions the day before, but when the morning comes you just… don’t do it?
To make sure I eat in the mornings, I HAVE to meal prep something. Otherwise my ADHD brain may just grab a banana and call it good.
Sometimes I’ll make a bowl of oatmeal, but I also like having these healthy oats in different ways. So I bake them!
These healthy baked oatmeal cups are perfect for busy mornings. You can pop them in the microwave and have a nutrient-filled breakfast ready in seconds!
Scroll to the bottom of the post to get to the full recipe, or keep reading for more tips and tricks!
The perfect meal prep recipe
I like making double portions of recipes so my family can eat it throughout the week. This recipe is already doubled, so it will make 24 oatmeal cups for you to enjoy!
Doubling a make ahead breakfast like this doesn’t take much extra time, so why not make extra and freeze some for later?
Why you should eat more oats
Oats are a powerhouse of nutrition! A 1/2 cup of uncooked rolled oats has about 5 grams of protein and 4 grams of fiber. The whole grains in them help lower cholesterol and stabilize blood sugars, and can even help with weight loss by keeping you full longer.
Oats are also naturally gluten-free. Although if you have Celiac disease, you may need to find certified gluten free oats.
And you can do so many things with oats that you’ll never get bored:
- Add fresh fruit like mashed banana, fresh berries, or diced apples. These give the oatmeal a natural sweetness!
- Make overnight oats
- Make pancakes
- Make baked oatmeal
- Add to smoothies
You can also reheat oatmeal with no problem, which is perfect if you like to make a ton ahead of time.
This easy breakfast has really simple ingredients. I typically keep most of them in the house!
Milk: Use dairy milk or any kind of non-dairy milk, like almond milk or oat milk.
Applesauce: Use a 1:1 ratio of mashed ripe bananas or even pumpkin puree.
Eggs: You can make flax eggs instead.
Honey: Use pure maple syrup or brown sugar.
Blueberries: I used frozen, but fresh blueberries would work just fine.
Oats: I used old fashioned oats (or rolled oats), but quick oats or instant oats might work. Their texture might be a bit different. Steel cut oats would not work here, as they need to be cooked differently.
How to make
Preheat the oven to 350 degrees F.
In a large bowl, whisk together all of the wet ingredients.
Add all of the dry ingredients and whisk to combine. The mixture will be very liquidous.
Pour the oatmeal mixture into two greased muffin tins. You should get 24 muffins out of this.
Place 3-4 blueberries on top of each one.
Bake for 25 minutes until the muffin cups have set and a knife comes out clean.
After 15 minutes, transfer the muffins from the muffin tin to a wire rack and let them cool completely.
How to store
Once these have cooled to room temperature, store leftovers in an airtight container in the fridge. Use up within 5-7 days.
I like to eat these with a drizzle of maple syrup, or with some nut butter on top for extra fats!
How to freeze
These are easy to freeze! Lay the muffins in a single layer, on a baking sheet lined with parchment paper. Place that in the freezer; and once they’re completely frozen, transfer them to a gallon-sized freezer bag.
Full of healthy ingredients, these oatmeal cups are a great recipe to use any time of year. Print the recipe below:
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups applesauce
- 2 tablespoons honey
- 3 cups milk
- 5 cups rolled oats
- 2 tablespoons cinnamon
- 3 teaspoons baking powder
- 1 cup blueberries
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together all of the wet ingredients.
- Add all of the dry ingredients and whisk to combine. The mixture will be very liquidous.
- Pour the mixture into two greased muffin tins. You should get 24 muffins out of this.
- Place 3-4 blueberries on top of each one.
- Bake for 25 minutes until the muffin cups have set and a knife comes out clean.
- After 15 minutes, transfer the muffins from the muffin tin to a wire rack and let them cool completely.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 89mgCarbohydrates: 21gFiber: 3gSugar: 8gProtein: 4g
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.