Baked oatmeal cups

Growing up oatmeal wasn’t really a thing we ate at my home. So the very first time I actually had oatmeal was during my au pair year in the US when I got addicted to these sugary Quaker oatmeal packages.

And ever since than I’ve been experimenting with all different kind of oatmeal variations. They are my go to quick breakfast where I literally just put oats and whatever I fancy in a bowl and pour hot water on top of it. I make creamy pudding-like oatmeal and top it with all kinds of fancy toppings when I have some more time or I make oatmeal cookies as a snack.

Something I haven’t been experimenting too much with is baked oatmeal. That’s why this morning when I stood in my kitchen trying to figure out what I wanted to make I thought “Why not give this baked oatmeal thing a go?”

As our freezer was in desperate need of a defrosting and the only thing left in there were some blueberries I had frozen in summer baked blueberry oatmeal was a done deal.

But the good thing about any oatmeal creation is that the flavor combinations are endless. However I highly recommend you having them with peanut butter (or any other kind of nut or seed butter).

Instead of baking it in a big dish I decided to bake it in my muffin tin. Which makes them great for on the go. And you can also already make a big batch ahead so you have a breakfast already waiting for you in the mornings.

Without further ado here’s the recipe for these goodies for you.

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Baked oatmeal cups
This delicious baked oatmeal cups are a perfect breakfast for on the go or a healthy snack in between.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 190°C/ 375°F.
  2. Mix all ingredients in a bowl until combined.
  3. Let sit for about 5 minutes to thicken a little and portion out into muffin tins. (I used silicone ones, if you do use a normal muffin tin either grease it or use muffin liners.)
  4. Put it in the oven for 25-30 minutes.
  5. Let them cool down a bit and remove them from the moulds.
  6. Enjoy!
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