Baked Oatmeal Cups with Greek Yogurt (Printable version)

Portable oatmeal cups with creamy yogurt topping for easy breakfast

# What You'll Need:

→ Oatmeal Base

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened applesauce
03 - 1/2 cup milk (dairy or plant-based)
04 - 2 large eggs
05 - 1/3 cup honey or maple syrup
06 - 2 tablespoons melted coconut oil or unsalted butter
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Optional Add-ins

11 - 1/2 cup blueberries, diced apples, or chopped nuts
12 - 1/4 cup mini chocolate chips or dried fruit

→ Topping

13 - 1 1/2 cups plain Greek yogurt
14 - 2 tablespoons honey or maple syrup
15 - Fresh berries or fruit for garnish

# How to Prepare:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk applesauce, milk, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry ingredients. Stir until fully incorporated and oats are evenly coated.
05 - Gently fold in desired add-ins such as blueberries, diced apples, chopped nuts, chocolate chips, or dried fruit.
06 - Divide oatmeal mixture evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake for 22 to 25 minutes until cups are set and lightly golden on top. Remove from oven and let cool in pan for 10 minutes before transferring to wire rack.
08 - In a small bowl, mix Greek yogurt with honey or maple syrup until smooth and sweetened to taste.
09 - Once oatmeal cups have cooled completely, top each with a spoonful of sweetened Greek yogurt and garnish with fresh berries or fruit.

# Expert advice:

01 -
  • You can grab two on your way out the door and feel like you actually have your life together
  • They freeze beautifully so youre always 45 seconds away from a homemade breakfast
  • The yogurt topping makes them feel fancy enough for brunch but simple enough for Tuesday
02 -
  • Let them cool completely before adding the yogurt topping or it will melt into a sad puddle
  • These freeze beautifully without the topping, so add the yogurt after you thaw them
  • The cups will feel slightly soft when they first come out but firm up as they cool
03 -
  • Use an ice cream scoop to fill the muffin cups evenly and without mess
  • Let the batter sit for 10 minutes before baking for fluffier results

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