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. 🙂
Find more of my recipes on TikTok
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
I just made these, only I used almond milk and reduced it by 1/2 c., I used vegetable oil instead of canola–because I didn’t have that, I added 2Tbsp Chia seeds and 3Tbsp flax meal. I put 12 in a mini muffin pan with choco chips–I just tried one and it’s good. Not great, I would recommend putting the choco chips in the batter, the bottom was bland…but the kids gobbled ’em up! Haven’t tried the fruit topped larger ones yet.
What if you add peanut butter, how would that effect it?
Hi Christie, I haven’t tried it. I think it would work. You might try whisking some peanut butter in with the wet ingredients to get it incorporated with the batter.
Made these tonight and my entire family liked them, something that almost never happens. I noticed the batter seemed kinda runny, so I added another handful of oats. I used unsweetened almond milk. My kids are already coming up with new possible combinations. I’m going to play with the batter a bit and see if I can reduce the amount of sugar a bit. Thanks for an awesome recipe
If I’m freezing these to take to work, do I just microwave them when it comes time to eat them on break? And if so for how long?
Hi Alaina,
I haven’t tried taking them straight from the freezer to the microwave. I would be a little nervous to do so. I always transfer a few from the freezer to the refrigerator every week and let the muffins defrost for at least a day. Then, I either eat the muffin cold, or I wrap it up in a paper towel and only microwave it for about 10 seconds.
Do you have any diabetic friendly recipes that also include the sugar content with the nutritional info with your recipes?
tried to make these twice. They just fall apart into mush.
Hello! My oven was on 300 degrees (because that’s the max it had) and my cakes burned in 15 minutes. I assume the temperature in the recipe wasn’t in Celsius? It would be good to specify what units to use 🙂
Would non-dairy milk (like almond or soy milk) work fine in this recipe, or do you think it would change the consistency?
I just made these and they did not turn out right. I want to know what I did wrong. My batter was really liquidy….I read the recipe over a million times…I followed exactly what it said. Did I use the wrong oats maybe….I used quacker oats. The old fashioned kind….they taste really good but I can’t get them out of the pan because they just fall apart. …please help me 🙂
I’ve found that making them in cupcake form would cause me to lose a majority of the food when removing the wrapper. Save my ingredients, I experimented with cooking the batter in a glass casserole dish and cut them like brownies. It was much easier cleaning a glass dish, and I could cut down on the waste.
Thanks for this wonderful recipe! My husband and I love it. 😀
It’s sad to see the negative comment about it not being a “professional” recipe and those who found it flavorless. It doesn’t claim to be a professional recipe and I’m betting a person who doesn’t like this recipe doesn’t like oatmeal. I think this recipe is great. While not technically a muffin, they are really oatmeal-to-go cups perfect for a quick breakfast. I personally don’t get up a 6:00 AM to cook oatmeal for my family so it’s nice to have these in the freezer as an option. I halved the sugar; personally, I think one could reduce it more and add more spices to up the flavor profile and they’d be just as good and a bit healthier. My seven year old helped make them and loved them with blackberries and blueberries on top. My husband preferred the ones we made with raisins and walnuts. Thank you for the great idea!
I can’t wait to make these! I was wondering what applesauce you used though? I usually get just the regular kind that isn’t sweetened even though it tastes like it is. I’m sure these will be delicious!
Hi Alesia, I always use unsweetened applesauce in baked goods. Hope you like them!
Will they keep in the fridge or should I store them somewhere else during the week? 🙂
Yes. If I think they will all be eaten within the week, I store them in a sealable plastic food storage bag in the refrigerator. Otherwise, I freeze them for later.
We have made this recipe so many times and LOVE it! Thanks for sharing! The only thing that I suggest is TRIPLING this batch because they are soooooo good! 😀
That’s fantastic Kennedy! I’m so glad you like it!
Just made these this morning and they all stuck to the muffin liners! What did I do wrong??? I didn’t make any substitutions except I put in a little less brown sugar.
I have been trying really hard to cut back on my baking, but couldn’t resist trying these when I came across them. I love that you can “personalize” them. Mine turned out perfectly. I cut the milk to 1 1/4 cups and added 2 Tablespoons of ground flaxseed since I just bought a big bag and I am trying to find ways to sneak it into things. I also did something I am sure some other people would gasp at, but I substituted Splenda Brown Sugar Baking blend for the brown sugar. I topped half of mine with blueberries and almonds and the other half with dark chocolate chips for my daughter. I loved the blueberry and I am trying to stay away from the chocolate! Thanks for the awesome recipe!
I made these today and they turned out perfect! I made some changes, plain chobani instead of apple sauce and 3 scoops flavourless protine powder. The protine made the mixture less running so they turned into the perfect muffin! A hint for those who are sticking to the original recipe you can buy silicon muffin liners and use them instead of paper or foil. So even if the muffins are a little too wet after baking they will stay together (or just eat with a spoon) and they make them that much more portable!
Meghan,
Did you use the same quantity of chobani as the recipe calls for applesauce?
I made the following substitutions and they turned out great:
coconut oil for canola oil
reduced the brown sugar to 1/2 C.
used chia meal as an egg replacer (2T chia seed meal and 6 T of water, let sit for a few minutes until goopy. I think this solved the issue many people are having with the final product being too liquid).
I topped mine with bananas, blueberries, strawberries, and walnut.
Ash, so glad you posted this. I was hoping someone had tried 1/2 sugar! Can’t wait to make these again with that notification!
The batter for these muffins is very runny and although I followed the recipe exactly, my muffins are quite soggy. Made me wonder if some of the measurements were off or if another ingredient (like flour) was omitted by mistake. If I were to try making these again, I would let the batter sit for 5 minutes or so before putting into muffin cups to allow the oatmeal to absorb some of the moisture. I would also cut back on the milk.
what a disaster, totally stuck to cupcake papers!! Was making for grandsons party now need to rush out and buy some