Individual Oatmeal Cups

April 26, 2012

in Breads, Muffins, Cookies, Gluten Free, Healthy Breakfast, Kid Friendly, Recipes

I’m always looking for different ways to eat my morning bowl of oatmeal.  So when a reader requested baked oatmeal put into muffins, I was all over it!  These are great to make ahead and grab on the go.  You can’t exactly eat a bowl of oatmeal in the car, so this is a perfect alternative.  Great for the kids, too!

I’ve seen recipe variations for this all over Pinterest, but my favorite one I came across was from, here is her version, and below is how I adapted it.  The topping and filling possibilities are endless!  Enjoy!

Individual Steel Cut Oatmeal Cups

Makes 21

2 1/4 cup steel cut oats (could also use old fashioned oats)
1 tsp cinnamon
2 Tbsp ground flax seeds (or chia seeds)
1/2 cup whey protein powder in vanilla (*or omit, or use your favorite non-dairy protein powder)
1/4 tsp sea salt
1 tsp baking powder
1 banana, mashed
1 tsp vanilla
1 cup milk (I used unsweetened almond milk)
1 cup water (if you omit protein completely, change water amount to 1/2 cup)
2 egg whites (I used 1/4 cup carton kind)
1/3 cup unsweetened applesauce (1 snack pack)

*NOTE: If you don’t use a sweetened protein (mine is sweetened with stevia…you may need to add some sweetener to the batter. 15-20 stevia drops, stevia powder (1/2 to 1 tsp) or 5-10 packets or even 1/4 cup honey. Nutrition will change if you use honey.)

Preheat your oven to 350 degrees.  Line your muffin pan with muffin cups and lightly mist with oil or cooking spray.  In a large bowl, mix together all dry ingredients (everything until baking powder).  In another bowl or large measuring cup, mix together all the wet ingredients (banana thru applesauce).  Mix the wet into the dry and mix until blended.

Now, fill or top how you like!

Topping Ideas:

Sunflower seeds
Sliced almonds
Chocolate chips
Chia seeds
Flax seeds
Fresh fruit pieces (raspberry, peach, pineapple, blueberries, strawberries, etc)

Filling Ideas:

Lower sugar jams (strawberry, raspberry, apricot, orange marmalade)
Peanut butter, almond butter or sunflower seed butter (if nut allergy)

If you want to put filling inside, put 1 Tbsp of batter in the bottom of your muffin cup. Add fillings, and top with more batter.

Here’s one I filled with almond butter & jam, and also topped with raspberries & chocolate chips!

You can also not fill them and just put toppings on top.

If you’re making a batch to freeze, I would recommend leaving them plain, then adding toppings once they are thawed.

Bake at 350 degrees for 30 minutes until just browned around the outside and is firm to the touch.

Nutrition (per muffin cup, plain)   Calories: 90   Fat: 1.5 g   Carbs: 15 g   Fiber: 2.1 g   Sugars: 1.2 g   Sodium: 80 mg   Protein: 5 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Beck Ivan

    I’m allergic to bananas. Any good substitutions?

  • kendra

    could make these as bars? in a 9×13 pan instead?

    • Kristine Fretwell

      Yes most definitely! It might just be a longer cooking time 🙂

  • Laura

    Could you use frozen fruit? Or does it need to be fresh?

    • Kristine Fretwell

      Frozen fruit should work too!

  • Colleen K.

    This are AH-MAZING!  I’ve made them 4x times now and they surprise everyone, especially when I tell them no sugar was added (overall).  So far, I like crunchy cashew butter topped with preserves and 3-4 white chocolate chips for the inside.  Then at the end, I sprinkle sucanat on top, added some milk or semi-chocolate chips, crushed blend of almonds and pecans.  Like I said, it is incredible!

  • Sherryrkeeler

    Any subs for the banana? I might try pumpkin puree. 

  • Leslie

    I just made these tonight and can’t wait to have a couple for breakfast tomorrow. I made half the recipe and topped 1/3 with blueberries, 1/3 with dark chocolate chips and 1/3 with pomegranate arils. Thanks for the recipe!

  • Kathleen @ KatsHealthCorner

    Oh my gosh. This looks AMAZING! AND I have all of the ingredients on hand. I’ve been wanting to use some of my steel cut oats — thanks giving me a way! I can’t wait to try these! <3 <3 <3

  • SherryRK

    Have you frozen, thawed and reheated them before?  What method did you use to reheat? Is there a strong banana flavor? I cannot stomach banana- I know I must be crazy.  And other subs? Maybe pumpkin?

    • Kristine Fretwell

      I haven’t frozen them. Just have in the fridge. You could thaw overnight in the fridge or they would probably microwave from fozen just fine. I don’t taste banana but you might if your sensitive to it. Pumpkin would work great. I’d use 1/2 cup canned pumpkin. Kristine Fretwell, Busy But Healthy,

  • Erica Zamsky Hunt

    Ok no laughing but I just saw this 20 minutes ago on twitter and am putting them in the oven now!  I needed something for breakfast tomorrow and they look great.  Subbed out steel cut oats for old fashioned and no protein powder….I did Peanut butter and jam for the kiddos and did strawberries and blueberries for me!

    • Kristine Fretwell

      No judging. 😉 When inspiration hits….take advantage before it wears off! That’s my motto! Sounds fabulous! I’m sure they’ll love it!

  • Dairyfreebetty

    Ohhhhhh yum!!!!!!!!!!  Makes me wish I liked sweet breakfasts!! 🙂   I’ll have to keep it in mind though – because it looks drool worthy for sure. 

    • Kristine Fretwell

       Hmmm…now you got me thinking about a savory version 😉

  • Alinura Ikram

    WOAH!!!!!!!!! My new breakfast idea to try!!!!! Thanks so much 🙂

    • Kristine Fretwell

       I think because I got more servings out of mine….21 versus 16.  Hence the lower cals too. I’d have 2, and that gets you 10 grams of protein.

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