To Go Baked Oatmeal with your Favorite Toppings- A standard baked oatmeal recipe is prepared in a muffin tin and topped with your favorite flavors (chocolate, fruit, etc.). A great grab and go breakfast!
I love the idea of everyone getting to personalize breakfast with their favorite flavors. A few months ago I came up with a standard muffin recipe. The idea is to use a basic muffin batter recipe, fill up a muffin tin with batter, then top off each muffin with your favorite flavors (fruit, nuts, chocolate chips, etc.). I got a lot of positive feedback about that recipe. I thought, why not do the same with oatmeal? So, I came up with this recipe for to-go baked oatmeal with your favorite toppings.
It’s the same concept as the standard muffin recipe. You start by making a standard recipe for baked oatmeal. I say standard only because there are not any chunks of fruit or nuts involved at this point.
Fill a prepared muffin tin with the oatmeal mixture.
This plain oatmeal mixture is actually quite tasty all on its own. You could make this baked oatmeal without any additional toppings and it would be delicious.
But, I like to play around with different toppings. I went with chopped walnuts, dried cranberries, chocolate chips, and fresh blueberries.
Just sprinkle the toppings (I used about 2 tsp.) on each oatmeal cup. Then, press the toppings down into the oats with a spoon.
Bake for 30 minutes, and you end up with these beautiful babies.
These are such an awesome grab-&-go breakfast. They are perfect to make on a Sunday and eat throughout the work week. Or, you could even freeze some and defrost as needed.
If you like these baked oatmeal muffins, you’ll also love this Apple Cinnamon Baked Oatmeal Muffin recipe. 🙂
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To-Go Baked Oatmeal Recipe
Video
Ingredients
- 2 large eggs
- 1/4 cup canola oil
- 1 cup packed brown sugar
- 1/2 cup applesauce
- 1 1/2 cups skim milk or whatever milk you like
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tbsp. ground cinnamon
- 3 cups old fashioned rolled oats
- 2 tsp. baking powder
- Optional: your favorite toppings fruit, nuts, chocolate chips, etc.
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
- In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
- Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
- Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.
Notes
Nutrition
Thank you for the recipe-I made some last night! The batter was quite runny and after baking they were quite ‘delicate,’ but reading the comments gave me some ideas on how to fix this! They are delicious, though, for sure!
70 years ago when I was just a little kid my grandma use to make baked oatmeal- she use to make it in just a square pan and use to put syrup on it. It was so good- I have been looking for a recipe for years- Thanks!
What type of applesauce do you recommend? Plain, unsweetened? Or is it regular applesauce?
Hi Hayley,
I always use plain unsweetened applesauce when cooking. Hope you like it!
Would it be bad if I left out the applesauce?
Would this recipe work in the miniature muffin pans and what amount of time would you bake for?
Thanks!
Could you use Quick oats or steel cut oats instead of rolled oats?
Delicious!
My favorite topping is fresh blueberries & dark chocolate!
Made these to have as a quick breakfast during the week. Super easy to make and filling. I used coconut oil, almond milk, and flax “eggs” in place of the canola oil, skim milk and eggs. Also added shredded coconut and chocolate chips for the topping. So YUMMY!!!! Thanks for the recipe; this definitely going to become a morning breakfast staple!
My sister-in-law made these a few days before my visit to her house. She had them in the refrigerator & offered me one for a snack. She had an original recipe with chocolate chips on them & another batch with banana in the mix also topped with chocolate chips. They were AWESOME!! She heated them in the microwave for a few seconds which made them even better. I came home & have my own batch in the oven right now. Thank you for sharing this recipe!
I make a similar recipe that I cook in a 9×13 oiled pan. I add walnuts & raisin. When cooled, I cut in 8 bars, put In a sandwich bag, then put in a freezer bag. We eat them like a breakfast bar, or heat in the micro and top with milk and brown sugar. We send these with friends & family as healthy, filling, travel food.
Just tried one of these today for breakfast. Delicious. And my one year old loves em! He ate 2 today and it’s usually a struggle to get him to eat anything.
I’m so excited to make these for a family brunch I’m hosting. Does the recipe make 1 dozen? I don’t see this noted anywhere. Thanks!
I made these a couple of days ago and they are delicious. I used vanilla almond milk and left out the vanilla extract. I also leftout the salt. I wanted something that I could take to work for a mid morning snack that was not prepackaged. Thanks for a great recipe that is wholesome and tasty.
Omg!! Delicious this is a keeper, thank u so much
Going to make these this weekend, adding protein powder and plain greek yogurt. I’d prefer to use an oil other than canola. Do you think coconut oil will work OK? I know it would improve the taste but want to be sure it won’t adversely affect the texture.
Just made these w/my daughters this morning; they are sooooo yummy! My super-picky 4-yo ate THREE!! Very easy to prep/bake, even easier to eat! Thanks!
Wow, these look great! I can’t wait to try! Thanks for sharing!
I made a batch of these tonight with a few substitutions and they’re absolutely delicious. I cut half the brown sugar and added maple syrup, added a quarter cup of peanut butter, added another half cup of oats and mixed in golden raisins. They’re super moist and not at all runny like others have claimed.
I would think adding peanut butter and extra oats would help “sop up” some of the extra moisture!
Thanks for the recipe my friend and I made them and they’re GREAT 🙂
How long do these keep on thwe counter? I have been eating off thr same batch for a week now and want to know how long they are good for.