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
Is there a typo or do you really only fill the muffin cups with 1/4 of the mixture? Just want to be sure before I try it out. Thanks!
I noticed that too. I filled mine right below the top and then pushed the toppings down, and they turned out fine! I actually got around 20 in one batch instead of 16.
Check again. I think it was changed to 1/2 full
I made these yesterday, and they are absolutely delicious! My kids even liked them. I plan on making them weekly.
Wonderful-Wonderful! I made these following your recipe, not changing a thing. I topped the oatmeal muffins with fruit and nut trail mix, frozen blue berries, and chopped walnuts. I enjoyed all, but the walnut was my favorite. I am going to make these again:)
I’ve made these several times with a variety of toppings but today was my first time using instant oats instead of old fashioned. They look and smell great! Haven’t tasted yet.
I used coconut oil instead of vanilla and reduced brown sugar to 1/2 and it turned out great. I might add 1/2 cup ground oatmeal the next time as I think it was a little too runny. Might try the letting it sit for 30 minutes too next time. And there will be a next time as both both my kiddo and I loved these. Looking forward to easy mornings this week!
What if I am out of baking soda? Is there something else to use?
OOPS, this recipe calls for baking POWDER, not baking SODA)
If I have extra mix, can I store it somehow?
I’ve had leftover mix after pouring into the muffin pan and I just poured the leftovers in a baking dish and it turns out just as great.
I made this with half the brown sugar and the addition of two ripe bananas. It was fantastic! It baked more quickly than stated in the recipe, but that might just be my Mom’s weird oven.
Some modifications I made were using peanut butter instead of canola oil, using half coconut sugar, chia seeds, and using vanilla almond milk. I might try banana as someone else mentioned.
Are these good frozen too?
Yes! Yum and so easy
In fact I double the recipe, freeze them and eat them for several weeks. I just pull out a few and put them in the fridge the day before but I’ve also just left them out to thaw and they were edible pretty quickly.
Yes. In general, recipes that use all baking POWDER can be frozen. This is due to the fact that baking POWDER does not activate all at once like baking soda does. Google the (science ) ” between differences Baking SODA, & baking POWDER
Made this a couple of weeks ago and everyone loved them. I am making another batch today. thank you for sharing.
I have made these for the past three weeks to have as breakfast every morning. I use quick oats and add a few peanut butter chips to mine – it’s the perfect sweetness without being too much like a dessert. And so, so easy to make! They’ve been perfect on the go breakfasts that I can make Sunday afternoon – and if refrigerated, they last the whole week!
Do you think using quick oats instead would make a difference?
I make mine with half rolled oats and half quick oats and they turn out great.
I have made this with old fashioned and steel cut oats. Its a bit denser but still great. Never made muffins. Gonna try that soon!
BTW you’re recipes are great !
I used quick oats on my first batch and they were scrumptious. Went out today to get the old fashioned. A little nervous. They are in the oven and didnt absorb like the quick oats did. I think the letting them sit is a good idea if using old fashioned.
I replaced apple sauce (because I didn’t have any) with vanilla yogurt and go great results!
Nothing personnal, I can’t follow a recipe without making my own modifications. I reduced the brown sugar to 1/2 cup, added a hearty dash of nutmeg, a ripe banana and raisins. I let the mixture sit for 30 mins. I sprayed my muffins liners and came out with great results. Yielded 2 dozen!
Did you yse the oil?
Mine stuck to the muffin lining. Anything I can do to fix that? Other than that it was great!
Spray the muffin liners,( sides and bottom) w/ cooking spray.
Hi,
I made these today. I followed the recipe as it was listed and mine didn’t rise like ones in the pics you posted.
They are delicious, how can I correct this?
Check the expiration on your baking powder. Plus put baking powder in LAST. Then stir in well.
Love this recipe. I’ve made it 3 times already. The muffins come out moist and with great flavor. Couple of modifications. I use 3 1/2 cups of oats and I let the mixture sit for 10 min or so before doling out into the muffin tins. I think it helps soak up some of the excess moisture. I also let it bake up to 35 min. I haven’t had any problems with sogginess doing it that way.
Would love to find some modifications or substitutions for the sugar and oil without sacrificing the flavor.
Thanks!
Perhaps using the splenda brown sugar, which has half the regular sugar. It is made for baking.
We use coconut palm sugar.
I’ve used coconut sugar and it’s turned out great!
Coconut palm sugar or maple sugar crystals and avocado oil is the healthiest option and doesn’t change taste.
You ” could” test this recipe with diced figs. They do have alot of sweetness ( sugar). BUT, at least they are not REFINED sugar. PLUS they are high in fiber. For diabetics, the ” sugar” and carbs, still count in daily intake. The difference between refined sugar ( glucose) and UNrefined sugar( fructose) is that refined sugar enters the blood stream quicker. Think about yhe difference between Glycemic INDEX. VS Glycemic LOAD. Glycemic INDEX is the total amt. of sugars. LOAD is the amout of time it takes to enter the blood stream. Also, keep in mind that ANY sugar not burned off or used by the body will get stored in the body as fat.
Please double check this info. AND COMMENT IF I AM MISTAKEN on this. I am not a dietitian or nutritionist. Also IF I used dried fruit, of any kind, I like to soak them in warm water for 20 ish minutes , then drain off the water. This is so they soak up moisture first, and do not soak up moisture from the recipe.
Stevia, ( not splenda) ck pkg for ratio. . Maple syrup…100% PURE ONLY . Figs doced sdd LOTS of sweegness plus fiber.
I have used monk fruit granulated sweetener in place of brown sugar and coconut oil in place of canola oil and they were great.
Thanks for this recipe! My husband has to be up very early for work and we have really appreciated having something for him to take on the go. I have made it as muffins and also just in a 9×9 pan (but we like the muffins best).
I definitely would not use Splenda or any other artificial sweetener, they have been proven to adversely affect your brain. I use Stevia which is totally plant based (,no chemicals). I don’t know if there is a brown sugar version but you can also use raw brown sugar which is much healthier than regular processed sugar. By the way stevia does not have any calories. Hope this helps.
There is a brown sugar version
I personally use stevia sugar substitutes for nearly everything, as I am type one diabetic. What works for some may not work for others 🙂
WHAT A good substitute for the apple sauce ?
I was thinking of maybe reducing the amount of cinnamon and using apple butter in place of apple sauce. Just a theory at this point tho
Apple butter is good. Yogurt would probably ?? work too ?? Mashed banana ?? OR pureed fruit, same ish consistance. Just remember that additions can change the nutritional info , if you are relying on those