Baked Oatmeal Cups with Greek Yogurt (Printable)
Portable oatmeal cups baked until golden, topped with sweetened Greek yogurt and fresh fruit
# What You Need:
→ Oatmeal Base
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened applesauce
03 - 1/2 cup milk (dairy or plant-based)
04 - 2 large eggs
05 - 1/3 cup honey or maple syrup
06 - 2 tbsp melted coconut oil or unsalted butter
07 - 1 tsp vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/2 tsp baking powder
10 - 1/4 tsp salt
→ Optional Add-ins
11 - 1/2 cup blueberries, diced apples, or chopped nuts
12 - 1/4 cup mini chocolate chips or dried fruit
→ Topping
13 - 1 1/2 cups plain Greek yogurt
14 - 2 tbsp honey or maple syrup
15 - Fresh berries or fruit for garnish
# How To Make It:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk unsweetened applesauce, milk, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth and fully blended.
04 - Pour the wet ingredient mixture into the dry ingredients. Stir thoroughly until all oats are coated and the mixture is fully incorporated.
05 - Gently fold in your choice of blueberries, diced apples, chopped nuts, mini chocolate chips, or dried fruit if desired.
06 - Divide the oatmeal batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 22-25 minutes until the cups are set and lightly golden on top. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack.
08 - While cups cool, mix plain Greek yogurt with honey or maple syrup in a small bowl until smooth and sweetened to taste.
09 - Once oatmeal cups have cooled completely, top each with a generous spoonful of sweetened Greek yogurt and garnish with fresh berries or fruit. Serve immediately or store refrigerated.
# Expert Tips:
01 -
- You can make twelve cups in under an hour and they disappear faster than you expect
- The texture lands somewhere between cake and cookie which feels slightly indulgent for breakfast
02 -
- Let them cool completely before adding the yogurt topping or it will melt right off
- The cups firm up as they cool so do not worry if they seem slightly soft right out of the oven
03 -
- Use certified gluten-free oats if you need to avoid gluten
- A cookie scoop makes portioning the batter so much faster and less messy