Baked Oatmeal Cups

Baked Oatmeal Cups

Are you a morning person? I am. I’m writing this at 9 pm and it will be a miracle if I’m able to write it without typos. Every day of my life I tell myself about all the things I’m going to do after the kids go to bed: catch up on every email, pay bills, finally tackle my beast of a closet…. But the truth is every minute after 8 pm has me less and less articulate and motivated. I may complain about mornings but honestly, they don’t hurt too much for me. And I have one kid who is just like me in that way. Julian wakes up and is immediately ready to chat about zombies (only fire can kill them) or Taylor Swift (does she have a swimming pool?), get dressed and have breakfast. Esme, on the other hand, is slow to wake up, slow to get up and even slower to get ready. I often walk into her room in the morning to find her standing still, just staring off, thinking about who knows what when she’s supposed to be getting dressed or finding a library book.

We’ve added to our morning struggle by signing up for cross country this season. I say we because Julian has only agreed to run if I will run with him. And running around a track a couple of mornings a week is actually pretty appealing to me so I’m okay with it. But it does mean we’ve got to be up, fed and out even earlier on those two days. It’s just those kind of morning that these baked oatmeal cups are going to come in handy on. You make them on the weekend and you’ve got breakfast sorted for the week. They’re yummy, filling and you can add any kind of topping your kids like.


photo by Maya Visnyei

Baked Oatmeal Cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 12

Baked Oatmeal Cups


  • Makes: 12 Oatmeal Cups
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • 2 eggs
  • 1/4 cup (60 ml) coconut oil (or other neutral oil)
  • 1/2 cup (125 ml) brown sugar
  • 1/2 cup (125 ml) apple sauce or mashed banana
  • 1 1/2 cup (375 ml) milk
  • 2 tsp (10 ml) vanilla
  • ½ tsp (2 ml) salt
  • 1 Tbsp (15 ml) cinnamon
  • 2 tsp (10 ml) baking powder
  • 3 cups (750 ml) oats
  • 1/3 cup (80 ml) ground flax
  • Toppings: Try chopped nuts, seasonal fruits, chocolate chips or seeds


Preheat the oven to 350 degrees and iine a 12-cup muffin tin with paper liners.

In a large bowl, whisk eggs, coconut oil and sugar until they are well combined.

Now add applesauce or mashed banana, milk, vanilla, salt, baking powder and cinnamon and give that a good stir.

Stir in the oats and flax until everything is well combined.

Use a 1/4 cup measure to scoop batter into the muffin cups.

Press a scattering of toppings onto each mini oatmeal.

Bake for 30 minutes.

Serve warm or room temperature.

Keep in an airtight container for three days or freeze for up to a month.

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  1. TOMoose
    November 08, 16:35 Reply

    Can you leave out the flax or substitute something else for it?

    • Ceri
      November 20, 18:34 Reply

      YOu could definitely leave the flax out if you don’t have it. You could also try chia or hemp hearts if you’ve got those. But it’s not necessary.

  2. Ester
    January 21, 11:32 Reply

    Can you substitute coconut oil with olive oil?

    • Laura
      January 23, 08:49 Reply

      We’ve never tried it but do lots of substitutions like that ourselves in other recipes Just make sure you measure the coconut oil in it’s melted state. Let us know how they come out with the coconut oil. We’ll be excited to hear.

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