Growing up, I LOVED cold cereal for breakfast.
After I got married, my husband realized my sugar cereal addiction (I don’t care what anyone says – I still love a good bowl of Cinnamon Toast Crunch!) and introduced me to some other options for breakfast.
After the success of our Scrambled Egg Muffins (have you tried them yet? My kids LOVE them!), I decided to try some other breakfasts foods in my muffin pan.
Since then, baked oatmeal has been one of my go-to breakfasts! I love that I can make a batch of these muffin cups, then stick them in the freezer and enjoy them all week long – pulling them out as needed.
These muffins can easily be adapted to your tastes – any berries will work in place of the strawberries (I love using blueberries and raspberries) and you can add any other mix-ins that sound good (mini chocolate chips also taste amazing in these!).
Ingredients needed for Strawberry Baked Oatmeal Cups:
- old-fashioned oats (I used Quaker Oats)
- baking powder
- skim milk (can also use almond milk)
- coconut sugar (can also use brown sugar)
- vanilla extract
- pure maple syrup
- fresh strawberries
- vanilla protein powder
What protein is used in this recipe?
For this recipe, I used Vanilla Whey Protein Powder. You can find the protein that I used in this recipe here.
Why is protein important?
Protein is a naturally-occurring organic compound that is essential to the structural components of body tissue, especially muscle and collagen.
In simple terms: protein helps build and repair cells that are damaged and need to be rebuilt/replaced (i.e. after a killer workout!).
Can I make these without protein powder?
I personally have not made these without protein powder, but I think it would be fine if you did. I would probably decrease the milk down to 2 1/4 cups instead of 2 1/2 cups.
How to make these Baked Oatmeal Cups:
- Preheat oven to 375 degrees.
- In a large bowl, mix all ingredients together.
- Spray a muffin tin with non-stick cooking spray and scoop oatmeal mixture in using a large ice cream scoop (or a ¼ measuring cup). The mixture will be a little watery, so it’s important to mix the oatmeal well before each scoop to make sure you get an even combination of milk and oats.
- Bake oatmeal cups for 20 minutes, or until cooked through.
Tip: Use non-stick cooking spray generously!
These oatmeal cups will stick to your pan if you don’t spray your muffin tin VERY GENEROUSLY. If you use enough non-stick cooking spray, they will slide right out and hold their shape perfectly.
Don’t hold back – be sure to get all angles of each cup on the muffin tin.
I used this muffin tin – I like how deep each of the cups are. It’s my favorite muffin tin for sure!
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Want more delicious breakfast ideas?
- Double Chocolate Chip Pancakes
- Loaded Egg Bell Pepper Rings
- Easy Blackberry and Cream Cheese Danish
- Instant Pot Yogurt
- Mini Monkey Bread Muffins