Baked Oatmeal Cups with Greek Yogurt (Print Version)
Portable oatmeal cups topped with creamy Greek yogurt for a wholesome breakfast on the go.
# Recipe Ingredients:
→ 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 tbsp melted coconut oil or unsalted butter
07 - 1 tsp vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/2 tsp baking powder
10 - 1/4 tsp 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 tbsp honey or maple syrup (for sweetening yogurt)
15 - Fresh berries or fruit, for garnish
# Directions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a large bowl, whisk together rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, combine applesauce, milk, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract. Whisk until the mixture is smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula or spoon until just combined and no dry streaks remain.
05 - Gently fold in your chosen add-ins such as blueberries, diced apples, chopped nuts, chocolate chips, or dried fruit.
06 - Divide the oatmeal batter evenly among the prepared muffin cups, filling each cup approximately 3/4 full.
07 - Bake for 22 to 25 minutes, or until the oatmeal cups are set and lightly golden on top. Remove from oven and let cool in the pan for 10 minutes.
08 - Transfer the oatmeal cups to a wire cooling rack and allow them to cool completely before adding toppings.
09 - In a small bowl, mix Greek yogurt with honey or maple syrup to taste. Stir until smooth and well combined.
10 - Top each cooled oatmeal cup with a dollop of sweetened Greek yogurt and garnish with fresh berries or fruit of your choice.
# Expert Advice:
01 -
- They bake into portable little breakfasts that actually keep you full until lunch
- The yogurt topping transforms them into something that feels like dessert but happens to be wholesome
02 -
- The yogurt topping makes these soggy if added too soon, so wait until you are actually ready to eat them
- These keep beautifully in the freezer for up to two months, so I always double the batch and stock up
03 -
- Use certified gluten-free oats if you need these to be gluten-free, because regular oats are often processed with wheat
- For a vegan version, flax eggs work perfectly as a binder, and plant-based yogurt makes a lovely topping