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Hi friends!

Baby Girl is sleeping and Little Man is playing with a friend this morning, so I have approximately 5 minutes to write a quick post. Go me!

Here’s something I made before the newest munchkin was born, and froze to make my life easier afterward. I’ve been making baked oatmeal for years, but this was my first time making it to be frozen in individual portions. It worked well, so I thought I’d share.

This is a great breakfast food to keep in your freezer for those mornings where you want something more than cold cereal but don’t have extra time, or for when you have guests. Or whenever you feel like it.

This recipe basically couldn’t be any easier. So let’s get started!

In a large mixing bowl, combine 1/2 cup neutral-flavored oil with 1/2 cup brown sugar and 2 eggs. Then add 3 cups uncooked oatmeal, 1 1/2 tsp. baking powder, 1 tsp. salt, and 1 cup milk of your choice. I use quick cooking oats in this recipe because I find they hold together better, but you can use old-fashioned if you like. Steel cut oats will not work in this recipe. Note: I made a double recipe in the picture above, so don’t be thrown off if your recipe doesn’t look like this much.

Divide mixture into 12 standard-sized muffin cups and bake at 350˚ for 25-30 minutes or until set and the edges are golden.

I cooked 2 pans at once without any trouble– just rotate them if you do this. My other muffin pan is a silicone one, which is really convenient for popping the oatmeal cups out after they’ve baked & cooled, but they don’t get the same golden brown around the edges, and took about 5 minutes longer than the one in the metal pan.

If you’re going to freeze these, allow them to cool completely and run a knife around the edge to loosen the cups. Place in a zip top freezer bag and freeze. I reheated 3 at a time, usually, and found that in my microwave it worked really well to heat them for 3 minutes at 50% power.

Serve with warm milk and your choice of toppings. My personal favorite is a drizzle of honey.

Dig in!

Baked Oatmeal Cups

  • Servings: 12
  • Difficulty: easy
  • Print

Preheat oven to 350˚


1/2 cup neutral-flavored oil
1/2 cup brown sugar
2 eggs
3 cups uncooked oatmeal
1 1/2 tsp. baking powder
1 tsp. salt
1 cup milk of your choice

Combine oil, sugar, and eggs in a large mixing bowl. Add oatmeal, baking powder, salt, and milk and stir to combine.

Divide mixture into 12 standard-sized muffin cups and bake at 350˚ for 25-30 minutes or until set and the edges are golden. To serve immediately: let cool 5 minutes and then loosen the edges. Carefully remove, place in a bowl and serve with warm milk and honey. To freeze: allow to cool completely in muffin cups, then loosen around edges and remove. Place in zip-top freezer bags and freeze. To reheat, place in microwave for 1-2 minutes at 50% power for one, 3 minutes at 50% power for 3.

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