Baked Oatmeal Cups (Gluten-Free with Vegan Option)

These baked oatmeal cups are a healthy breakfast and snack option made with gluten-free oats and simple pantry ingredients. Perfect for meal prep, they offer a soft, hearty texture with natural sweetness from maple syrup and applesauce. Easy to customize with fruits, nuts, or chocolate chips, these oatmeal muffins are ideal for busy mornings, school lunches, or post-workout snacks. Suitable for a vegan diet with a simple egg substitute, they are baked in the oven, freezer-friendly, and great for anyone looking for nutritious make-ahead breakfasts or wholesome grab-and-go recipes.

Ingredients

• 2½ cups certified gluten-free old-fashioned oats, divided
• ½ cup chopped nuts (optional)
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup milk of choice
• ½ cup unsweetened applesauce
• ½ cup pure maple syrup
• ¼ cup coconut oil, melted and slightly cooled
• 2 large eggs (or flax eggs for vegan option)
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C). Generously grease a 12-cup muffin tin with nonstick spray and set aside.
2. Add 1 cup of the oats to a food processor or high-speed blender and blend until a fine flour forms. Transfer to a large mixing bowl.
3. Add the remaining 1½ cups oats, nuts (if using), chia seeds, cinnamon, baking powder, and salt. Whisk until evenly combined.
4. In a separate medium bowl, whisk together the milk, applesauce, maple syrup, coconut oil, eggs (or flax eggs), and vanilla. If the coconut oil solidifies slightly, that’s fine—it will melt during baking.
5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
6. Let the batter rest for 5 minutes to thicken.
7. Scoop about ¼ cup of batter into each prepared muffin cup.
8. Bake for 25–30 minutes, rotating the pan halfway through, until the edges are lightly browned and the centers are set. Slightly overbaking is better than underbaking.
9. Let the oatmeal cups cool in the pan for 10 minutes, then run a knife around the edges and transfer to a cooling rack to cool completely.

Tips

• Spray the muffin tin very well to prevent sticking.
• Letting the batter rest helps the oats absorb moisture and improves texture.
• Use certified gluten-free oats if gluten sensitivity is a concern.

Variations and Substitutions

• Vegan: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5 minutes).
• Nut-Free: Skip the nuts or replace with seeds like pumpkin or sunflower.
• Flavor Boost: Add blueberries, diced apples, chocolate chips, or shredded coconut.
• Sweetener: Honey or agave can be used instead of maple syrup (not vegan if using honey).

FAQs

Can I make these ahead of time?
Yes, they’re ideal for meal prep and keep well for several days.

Can I freeze baked oatmeal cups?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight or reheat directly.

Why blend part of the oats into flour?
It creates a softer, more muffin-like texture while keeping some whole oats for structure.

Serving Suggestions

• Enjoy warm with nut butter or yogurt.
• Serve chilled as a grab-and-go breakfast.
• Pair with fresh fruit for a balanced morning meal.

Why You’ll Love This Recipe

• Naturally gluten-free with an easy vegan option
• Perfect for meal prep and busy mornings
• Made with wholesome, simple ingredients
• Customizable with endless flavor variations

Baked Oatmeal Cups (Gluten-Free with Vegan Option)

Recipe by el hassan

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

194

kcal

Ingredients

• 2½ cups certified gluten-free old-fashioned oats, divided

• ½ cup chopped nuts (optional)

• 2 tablespoons chia seeds

• 1 teaspoon ground cinnamon

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup milk of choice

• ½ cup unsweetened applesauce

• ½ cup pure maple syrup

• ¼ cup coconut oil, melted and slightly cooled

• 2 large eggs (or flax eggs for vegan option)

• 2 teaspoons vanilla extract

Directions

• Preheat the oven to 350°F (180°C). Generously grease a 12-cup muffin tin with nonstick spray and set aside.
• Add 1 cup of the oats to a food processor or high-speed blender and blend until a fine flour forms. Transfer to a large mixing bowl.
• Add the remaining 1½ cups oats, nuts (if using), chia seeds, cinnamon, baking powder, and salt. Whisk until evenly combined.
• In a separate medium bowl, whisk together the milk, applesauce, maple syrup, coconut oil, eggs (or flax eggs), and vanilla. If the coconut oil solidifies slightly, that’s fine—it will melt during baking.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
• Let the batter rest for 5 minutes to thicken.
• Scoop about ¼ cup of batter into each prepared muffin cup.
• Bake for 25–30 minutes, rotating the pan halfway through, until the edges are lightly browned and the centers are set. Slightly overbaking is better than underbaking.
• Let the oatmeal cups cool in the pan for 10 minutes, then run a knife around the edges and transfer to a cooling rack to cool completely.