Baked Oatmeal Cups

These yummy baked oatmeal cups are in the same family as banana oat cookies and breakfast bars. The difference between these and these muffins is only that they are plant-based version, using flax seeds and more peanut butter instead of egg, which makes them a little denser. These refrigerate and freeze well, and are excellent for travel or on-the-go breakfast. Suitable for a BLE weight loss breakfast!

Baked Oatmeal Cups

Grain | Protein | Fruit
Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Servings: 1
Recipe From: Katie’s Bright Kitchen


Oatmeal Cups

  • 1/4 cup rolled oats, dry 1 oz
  • 2 Tbsp nut or seed butter 1 oz
  • 1 banana, mashed 3 oz
  • 1 Tbsp ground flax seeds
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp salt


  • 1/3 cup greek yogurt or other thick yogurt (I use plant-based coyo) 3 oz
  • 3 oz fresh fruit


  • Preheat the oven to 350°F.
  • Mash all the ingredients in a bowl and mix well.
  • Lightly grease muffin tins or use silicone baking liners. Fill 2 muffin tins.
  • Bake 20-25 minutes, or until golden brown.
  • Be sure to let these cool and set for at least 20 minutes. If you break into them too early, they will be gooey (but still yummy).
  • Top with 3 oz yogurt or 2/3 oz additional nut butter and fresh fruit.


  • Feel free to scale this recipe up to batch prep. These refrigerate and freeze well, and are excellent for travel or on-the-go breakfast. 
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!

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  1. Allison Mewes

    Those are gorgeous!

  2. Hi, I don’t care for Greek yogurt. Could you whip egg whites instead of the yogurt like whipped cream without sugar?

    • Hmm, experiment to your heart’s content Stacey, personally I think that sounds really strange. Also, I don’t know if it’s ok to eat raw egg whites. Why don’t you just use whatever yogurt you do like? Or you could eat these with nut butter on them, I often do that, or just plain with fruit.

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