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 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 Conscious Kitchen

Ingredients*

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 extract
  • 1/4 tsp cinnamon
  • 1/8 tsp good quality sea salt

Topping

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

Suggested Equipment*

Instructions

  • 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.

Notes

  • 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. 
  • To make this breakfast gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. 
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

Rate This Recipe:

7 Comments

  1. Allison Mewes

    Those are gorgeous!

  2. Stacey

    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.

  3. Sky

    Hi Katie! Can’t wait to try this out. Do the flax seeds count as a protein?

    • Yep, if you’re counting for BLE then you could count them as protein. I never do, because it barely weighs anything, but feel free to subtract it from your protein serving if you wish. Hope you enjoy them!

  4. Leslie Minda

    Hi Katie –

    Do these have to be refrigerated? Was thinking about pre-baking and taking them as a BLE breakfast for a 5 day backpacking trip.

    • They should be fine! I do that all the time but I actually prefer the oatmeal breakfast cookies to the oatmeal cups. They have come with me on almost every camping trip and I never refrigerate them. 5 days might be a little long though, I usually don’t go more than 3. For the last couple of days I might go with regular oatmeal, nuts and dried fruit.

Leave a Comment!