These Easy Baked Oatmeal Cups make for a quick and easy, family friendly, breakfast or snack recipe!  These oatmeal cups can be topped with your berries, sugar free chocolate chips, or sprinkles!

Makes 12 servings

Tired of skipping breakfast on busy weekday mornings? I’ve got a staple at our house that would be a perfect solution for you and your family! These Easy Baked Oatmeal Cups are a fantastic “on-the-go” breakfast option. It’s not only super quick and incredibly easy to make (ready in just 30 minutes!), it’s also super filling as a hearty breakfast meal. Never skip breakfast again, not when you have these delicious bites stashed in your freezer.

Yes, you read that right! This healthy breakfast can be made ahead of time and stored in the freezer to be eaten later. You can reheat it for breakfast or whenever you wanna have a bite. It’s also a great snack!

Your family is sure to love this, with its customizable flavor combinations and topping options. Spark creativity in your kids and ask them to help you make these baked oatmeal cups. Who knows? They may be able to discover the next crowd favorite! These are one of my kids favorite on the-go-snacks or breakfasts and make for a fabulous for meal prep!

Word of warning: once you try out a batch of this recipe, it’ll be impossible to not make more. 😉

What ingredients do you need to make these Easy Baked Oatmeal Cups?

• Ripe banana-mashed or unsweetened applesauce. I like to use a ripe banana for the added sweetness it gives the oatmeal cups. The riper the banana-the sweeter the oatmeal cups.
• Large eggs
• Low Point Peanut butter– You can use a light peanut butter such as American Dream Nut Butter. I like to use the American Dream Nut Butter “Butter my Cup” or “Just Plain Nutty Peanut.” You can find this nut butter HERE online. Save 10% on your order with promo code: Pounddropper10. If you wanted you could use 1/3 cup peanut butter powder (PB2) mixed with 1 Tbsp water.
• Zero point brown sugar sweetener- I use Lakanto Golden or Brown Sugar Sweetener. You can find that HERE online. Save 15% when you with promo: POUND15.
• Unsweetened almond milk
• Vanilla extract
• Old fashioned oats– you will WANT to use old fashioned rolled oats NOT quick oats.
• Baking powder
• Cinnamon
• Light butter– melted. I like to use “I can’t believe it’s not butter”, Land O’Lakes light butter made with canola oil, or “Smart Balance”

Optional mix-in’s or toppings:

• Blueberries 
• Raspberries
• Strawberries, chopped
• Apples, chopped
• Sugar Free chocolate chips- I like to use ChocZero milk chocolate chips. You can find theses online HERE. Save 10% on your order with promo code: Pounddropper.
• Sugar free peanut butter chips- I like to use ChocZero peanut butter chips.
• Sprinkles 

What sugar sweetener do you recommend?

I recommend the sugar substitute you use is granulated otherwise the texture will be gritty. The sugar substitute that I love and use is Lakanto Monkfuit Sweetener. It’s zero calories and zero PersonalPoints. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  

Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

You can find the Lakanto Monkfruit Sweetener HERE. Save 15% with promo code: pound15

I use Classic for a white granulated sugar and Golden for the brown sugar substitute.

How do you make these Easy Baked Oatmeal Cups?

Preheat the oven to 350 degrees. 

Spray a 12-cup muffin tin with non stick cooking spray and set it aside

In a large mixing bowl combine, unsweetened applesauce or mashed banana, eggs, peanut butter, brown sugar sweetener, unsweetened almond milk, and vanilla. Mix until combined.

In a separate mixing bowl combine oats, baking powder, and cinnamon. 

Gradually add the wet ingredients to the dry ingredients and mix until JUST combined.  

Add in the 1 Tbsp melted butter at the end and mix until combined. 

Spoon batter into prepared muffin cups.  Tip: Be sure the liquid is evenly distributed between the muffins. Top with your favorite toppings such as; berries or sugar free chocolate chips.

Bake for 20 minutes or until the cups are set and starting to turn golden brown on the tops.

Let them cool for at least 5 minutes in the pan before removing them from the muffin tin. 

Store leftovers in the refrigerator for up to a week or freeze for up to 3 months.

When ready to eat: Reheat in microwave or eat at room temperature.

Ingredients: 

• 1 large ripe banana, mashed or 1/2 cup unsweetened apple sauce
• 2 large eggs
• 1/3 cup low point peanut butter or 1/3 cup peanut butter powder mixed with 1 Tbsp water
• 1/3 cup zero point brown sugar sweetener – I use Lakanto Golden Monkfruit.
• 1 1/4 cups unsweetened almond milk
• 1 tsp vanilla extract
• 3 cups old fashioned oats- not quick oats. I like to use Trader Joe’s Old Fashion Toasted Oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 Tbsp light butter, melted

Optional toppings:

• Blueberries 
• Raspberries 
• Strawberries, chopped
• Apples, diced or chopped
  • Sugar Free chocolate chips – I use ChocZero milk chocolate chips
  • Sugar free peanut butter chips- I use ChocZero peanut butter chips
• Sprinkles 

Directions:

1. Preheat the oven to 350 degrees. 
2. Spray a 12-cup muffin tin with non stick cooking spray and set it aside
3. In a large mixing bowl combine, unsweetened applesauce or mashed banana, eggs, peanut butter, brown sugar sweetener, unsweetened almond milk, and vanilla. Mix until combined.
4. In a separate mixing bowl combine oats, baking powder, and cinnamon. 
5. Gradually add the wet ingredients to the dry ingredients and stir until JUST combined.  
6. Add in the 1 Tbsp melted butter at the end and mix until combined. 
7. Spoon batter into prepared muffin cups.  Tip: Be sure the liquid is evenly distributed between the muffins. Top with your favorite toppings such as; berries or sugar free chocolate chips 
8. Bake for 20 minutes or until the cups are set and starting to turn golden brown on the tops.
9. Let them cool for at least 5 minutes in the pan before removing them from the muffin tin. 
10. Store leftovers in the refrigerator for up to a week or freeze for up to 3 months.

Makes 12 oatmeal cups 

3 Points® per oatmeal cup

How do I track this recipe in my WW app? 

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