Description
These Baked Oatmeal Cups are a wholesome and delicious breakfast treat made with rolled oats, peanut butter, and a touch of maple syrup for natural sweetness. Baked to perfection and filled with creamy Greek yogurt and fresh toppings, they offer a convenient, grab-and-go option that’s both satisfying and nutritious.
Ingredients
For the Oatmeal Cups
- 1 tablespoon coconut oil (melted, to grease the pan, or other cooking oil)
- 2 cups old-fashioned rolled oats
- 3/4 cup peanut butter (or other nut butter)
- 5 tablespoons maple syrup (or honey, agave nectar)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the Filling and Toppings
- 3/4 cup Greek yogurt (or your favorite type of yogurt)
- Desired toppings such as diced fruit, fresh berries, chopped nuts, or chocolate chips
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (180°C). Brush the insides of a muffin pan with melted coconut oil or spray with cooking spray to prevent sticking.
- Combine Ingredients: In a medium bowl, mix together the rolled oats, peanut butter, maple syrup, vanilla extract, and ground cinnamon until the mixture is well blended and cohesive.
- Shape the Oatmeal Cups: Spoon the oat mixture into the muffin pan wells, using about two heaping tablespoons per well. Press the mixture down firmly with the spoon to form cup shapes that will hold the yogurt filling later.
- Bake the Cups: Place the muffin pan in the oven and bake for 15-18 minutes or until the oatmeal cups turn lightly golden brown on top.
- Cool the Cups: Let the oatmeal cups cool in the pan for 3-5 minutes. Then carefully remove them from the pan and transfer them to a wire rack to cool completely.
- Fill and Serve: Once the cups are cooled, fill each with Greek yogurt and top with your choice of fresh fruit, nuts, or chocolate chips to add flavor and texture.
Notes
- You can substitute peanut butter with almond butter or any other nut butter to suit your taste.
- Use honey or agave nectar instead of maple syrup for a different natural sweetness.
- For a dairy-free version, choose a plant-based yogurt alternative.
- Be sure to press the oat mixture firmly in the pan to help the cups hold their shape after baking.
- Store leftover cups in an airtight container in the refrigerator for up to 3 days.
- These cups can be enjoyed cold or warmed slightly in the microwave.
