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
Can I use quick oats or do they have to be old fashion?
I was wondering this as well, want to make these today but only have whole grain quicks left?
Any substitute for applesauce?
You can use mashed over-ripe bananas. This will make them a tad bit sweeter as well.
These are delicious and make a great grab and go breakfast. After reading Eric’s comments, I put the batter into the refrigerator for an hour or two so it would soak up the excess liquid. It worked. They came out like a muffin. They cooked through- no greasing necessary. I topped them with different toppings-some with raisins or dried cranberry and sliced almonds.
I prefer them split in half and toasted. I froze the remaining “muffins”. Thanks for sharing.
No matter how hard I try, the bottom is always underbaked. They fall apart when taking them out of the liners. Also be careful when pouring into the muffin pans. I’d recommend, oddly, that you grease the muffin pan before putting the liners in. They stick if any liquid drips down there. Good idea in theory, but doesn’t seem like they can bake properly using these ingredients.
I use silicon muffin pans which do not need to be oiled. I do occasionally oil them, though, but not every time I make muffins You just twist the pan a little and the muffins come right out
These muffins are delicious and I’m going to freeze to have quick breakfast food or snack on hand!
They come out quite moist. Is that typical? I guess I want to make sure they are cooked enough because of the egg. They taste delicious 🙂
I am going to host a baby shower brunch buffet , and have been looking for make ahead food ideas. This looks like a good option. Do these need to be reheated before eating?
I am making right now 🙂 so are you saying it’s ok to store in airtight container on the counter…or should I put in fridge if eating over next few days? Thanks for recipe!!!
Have you made these as mini-muffins? And if so – what is the adjusted baking time? Thanks!
I have made this recipe for years actually and I sub honey for the sugar, coconut milk for the milk, coconut oil for canola oil, and I even throw some flax seed in. They are super delicious and cleaner!
Would it be possible to swap out the oil and replace it with peanut butter in this recipe? They look delicious
Love this simple, quick and nutritious recipe. Made the applesauce from one honey crisp apple and it made the exact measurement. Thanks!
My kids loved it. I didn’t have much toppings on hand so I just used bananas and chocolate chips. My daughter requested that I combine the toppings next time. So I will. And I hunk I’m making this again soon. It’s that good! And so easy to make! It’s a healthier version of my banana bread.
Hi Amanda,
Is this recipe freezable?
Thanks,
Renee
I altered these to make them lactation muffins! I substituted one of the cups of oats for flaxseed meal and added a couple tablespoons of brewer’s yeast. I have also replaced 1/2 of oats with almond meal to add a little more protein. I love these muffins!
Love it. Very easy and delicious
These are amazing. I substitute bananas instead of eggs due to a allergy, and replaced butter instead of the oul(didn’t have any).
The other variation with eggs, after mixing the butter(oil) with the sugar and eggs, add one banana to it. Omitted cinnamon and used apple spice. Allowed it to sit for at least 10 minutes before scooping it..
Highly recommend this to anyone.
Is this recipe Gluten free? It looks delicious!!
I belive it is G.F. IF you make sure the oats are from a place that uses Oats not prepared in or with any flour.. You MUST CHECK THE LABLE IF YOU HAVE CONDITIONS LIKE CELIAC DISEASE
I made these this morning! Changed a few things though. I added avocado oil instead and used soy milk as well as cane sugar! They tasted amazing! Thank you for sharing!!
I didn’t use apple sauce and substituted coconut oil for canola oil. I did increase oki to 1/3 cup
I also made as muffins. They were perfect with vanilla green yogurt and blackberries!!!