Baked Oatmeal Cups Recipe
This baked oatmeal cups recipe is about to make your busy mornings easier. So delicious and versatile, the possibilities of flavors for this healthy breakfast are truly endless!
Oats are one of our favorite ingredients for breakfast. These easy oatmeal muffins and this amazing baked oatmeal with blueberries are both full of that good for you grain. This delicious egg bites recipe is easy, too.
I saw this recipe in Thrive, a plant-based print magazine. When it comes to pretty magazines, I can’t help myself!
I have about 100 magazines in my collection right now, either because they’re beautiful or have really great recipes. Thrive happens to have both!
The only problem for me with the recipe in Thrive is that it has maple syrup in it. Most of the time, I am fine with maple syrup, and even a little sugar for that matter.
But in January, every year for the last 14 or so years, I’ve done a fast called the Daniel Fast. Besides being vegan, the Fast allows no sweeteners, flour, yeast, preservatives, and a host of other ingredients.
I wanted to make this oatmeal cup recipe, but I wanted to be able to share another recipe with my readers (many of who participate in the Fast) for easy breakfasts.
Why We Love this Recipe
I’ve made these oatmeal cups with no added sugar, and it’s a winner for easy meal prep! Quick breakfasts mean you can get out the door faster in the morning, and the whole family will love this one.
My go-to for sweetening any dish is dates. I absolutely love them. I even used them to sweeten a salad dressing in this Kale and Sweet Potato Vegan Power Bowl. So good!
So in place of the maple syrup, I used dates. I also added some extra nutrition to this oatmeal cups recipe because, why not? I seriously could have eaten all twelve!
What Goes Into This Recipe
Oatmeal – rolled oats, not steel cut.
Chia seeds – they help hold the cups together and provide extra nutrition.
Pepitas – give a little extra crunch and more good nutrients.
Dates – for a sweet flavor.
Coconut Oil – also helps to bind everything together.
Scroll down to the printable recipe card for the rest of the ingredients and full instructions.
How to Make Oatmeal Cups
Preheat the oven to 350º.
Begin by slicing the dates into quarters. They will blend easier in the food processor and you catch any pits.
Add dates to food processor and blend until smooth.
Add 1 tablespoon of water to the chia seeds to plump them up a little. Set aside.
Place dates in a medium pan along with the almond butter, coconut oil, vanilla, and the other tablespoon of water. Cook over low heat until just blended well.
Add the dry ingredients, including chia seeds, to a large bowl. Add the wet ingredients to the dry ingredients.
Using your hands, knead everything together. It should be like a thick cookie batter.
Rub a little coconut oil over each of the 12 mini muffin pan cups.
Divide the dough into the 12 cups.
Press the oat mixture up the side of each cup, being careful not to break through the bottom of the oatmeal cup.
Bake the cups on the middle rack for about 18 minutes. My cups were not crunchy, but firm. If you would like crunchy cups, cook them a bit longer.
Let cups cool in pan for 20 minutes.
Add 1 tablespoon of yogurt to each cup.
Top with fresh fruit like strawberries, blueberries, and a piece of mint if desired.
Serve immediately or refrigerate until time to serve. I think you’ll agree this is a delicious and filling breakfast.
Variations
You can do so much with this easy baked oatmeal cups recipe. Try topping them with toasted coconut!
Use your favorite toppings next time or try one of these:
- Fill the cups with yogurt as we’ve suggested but switch up the fruit to your favorite like mango, orange slices, kiwi, or raspberries.
- Fill the cups with your favorite ice cream. For the Daniel Fast, fill them with frozen ripe bananas made creamy in the food processor.
- Fill the cups with almond butter and All Fruit.
- Make apple cinnamon oatmeal cups by adding applesauce and a sprinkle of ground cinnamon.
- For a special treat, use these cups instead of a graham cracker when making s’mores and fill them with chocolate chips and marshmallows.
Top Tips
Don’t skip cutting up those dates. If you end up with pits in your date paste, you’ll have to start over. No one wants to bite into that.
If your family doesn’t like chia seeds, it’s probably because they get stuck in their teeth! (I hate that!) Adding water and letting them plump up makes all the difference.
For best results, keep an eye on the oatmeal cups while baking. Oven temperature vary, and you don’t want them to burn. Check on them halfway through the baking time.
Frequently Asked Questions
The unfilled oatmeal cups can be kept in an airtight container for 3-4 days. They will soften the longer you keep them. It’s best to fill them with yogurt just before eating or serving. You won’t want to store any leftover filled cups as they will become soggy.
You can freeze the unfilled cups just as you would cookies – in the freezer for up to 6 months – so make a double batch! Let them cool completely before placing in an airtight container. Don’t use a freezer bag as the cookie cups are delicate and may break. Do not freeze filled oatmeal cups.
You can use quick or instant oats, but it really won’t be any quicker to make and we like the texture of rolled oats better. Don’t use steel-cut oats as they require a longer cooking time.
Do you have a favorite oatmeal recipe? Let us know so we can try it!
Looking for more vegan ideas? Check out this long list of vegan soup recipes.
More Delicious Breakfast Recipes
Ingredients
- 3 Medjool dates Pitted
- 3 teaspoons almond butter
- 2 tablespoons coconut oil
- ½ teaspoon vanilla bean paste
- 2 tablespoons water
- 1 cup rolled oats regular
- 1 tablespoon chia seeds
- 2 tablespoons pepitas
- 12 tablespoons coconut yogurt dairy-free, sugar free
- 4 strawberries fresh
- 12 blueberries fresh
- 12 sprigs fresh mint optional
Instructions
- Preheat the oven to 350º.
- Begin by slicing the dates into quarters. They will blend easier in the food processor and you make sure there are no pits.
- Add 1 tablespoon of water to the chia seeds to plump them up a little. Set aside.
- Place dates in a medium pan along with the almond butter, coconut oil, vanilla, and the other tablespoon of water. Cook over low heat until just blended well.
- Add the dry ingredients to a large bowl.
- Add the wet ingredients to the dry ingredients and, using your hands, knead everything together. It should be like a thick cookie batter.
- Rub a little coconut oil over each of the 12 mini muffin pan cups.
- Divide the dough into the 12 cups.
- Press the dough up the side of each cup, being careful not to break through the bottom of the oatmeal cup.
- Bake the cups on the middle rack for about 18 minutes. My cups were not crunchy, but firm. If you would like crunchy cups, cook them a bit longer.
- Let cups cool in pan for 20 minutes.
- Add 1 tablespoon of yogurt to each cup.
- Top with strawberries, blueberries, and a piece of mint if desired.
- Serve immediately or refrigerate until time to serve.
