Your new go-to breakfast recipe, these Gluten Free Baked Oatmeal Muffins come in 3 flavor variations and are easily customized to fit all your preferences and dietary needs. Quick to make, they’re easy to bake in bulk and store well for grab-n-go meals or snacks throughout the week! Nut Free and Vegan Options.
Building a Better (Gluten Free) Breakfast
You know what they say. Breakfast is the most important meal of the day! While we’re not exactly sure who “they” are, we would have to agree. Not only is breakfast food always delicious, but starting your morning off with a well-balanced meal is the easiest way to ensure you’re fueled, focused, and ready for whatever the day may bring. And if you think you’re too busy to have a complete, well-rounded meal, think again!
These baked oatmeal cups are here to save the day. Made with the help of a muffin tin, they’re easy to prepare in advance so all you have to do is grab one or two as you run out the door. Even better, they’re made with whole food ingredients, minimal sugar, and loads of nutrients that will leave you feeling great! Existing in three varieties, all of which are full of flavor, they make for one meal you’ll be excited to wake up to!
What Are Baked Oatmeal Cups?
Baked oatmeal cups are exactly what they sound like. Apart from being little cups of pure deliciousness, they can be considered as being sort of a cross between muffins and baked oatmeal. Using a combination of gluten free oats, eggs (or egg substitutes), and mix-ins, the batter is formed and added to a muffin tin. Then, it’s baked until solid, creating handheld “cups” that are easy to pack in a lunchbox or grab as you walk out the door.
Basic Gluten Free Ingredients You’ll Need
For these oatmeal cups, we created a base batter kind of like cookie dough. Then, we provided three different flavor options to satisfy all your needs!
Basic Oatmeal Cup Batter
Use the ingredients below to form the base of the oatmeal cups. Then, mix and match your favorite flavor add-ins to spruce them up!
- Non-Dairy Milk
- Lemon Juice
- Gluten Free Oats
- Sugar – Use raw sugar or a sugar substitute. Or, if preferred, you can omit it completely.
- Baking Powder
- Unsweetened Shredded Coconut
- Salt and Cinnamon
- Eggs or Flax Eggs for a vegan option instead!
- Mashed Banana – The riper your bananas, the sweeter your oatmeal cups will taste.
Ingredient Note: For the best results, we recommend using gluten free old-fashioned rolled oats. Quick oats are likely to become mushy, and steel-cut oats won’t become soft and fluffy. However, old-fashioned oats are able to bake to a soft texture while maintaining their shape and holding the rest of the ingredients together.
Flavor 1: Chai Almond
- Chai Spice Mix – Opt for a pre-made blend, or make your own!
- Honey or Maple Extract
- Almond Extract – Technically optional, this adds depth to the flavor, making it extra nutty and delicious.
Flavor 2: Chocolate Peanut Butter Protein
- Dark Chocolate Chips
- Nut Butter – We use creamy peanut butter, but any nut or seed butter like almond, cashew, or sunflower will work.
- Protein Powder – We recommend using a chocolate plant-based protein powder, but any protein you have on hand is fine!
- Honey or Maple Syrup
- Sliced Bananas – Not entirely necessary but tasty, we like to add extra sliced bananas on top for more flavor and an Instagram-worthy presentation.
Flavor 3: Berry Citrus
- Slivered Almonds – Feel free to swap the nuts out with unsweetened coconut flakes for a nut free recipe.
- Citrus Zest – Grated orange or lemon zest works best.
- Honey or Maple Syrup
- Sliced Orange – Added on top for a bolder citrus flavor.
How to Make Baked Oatmeal Cups
This gluten free recipe is quick, easy, and a fun way to get the kids involved in the kitchen!
- Create “Buttermilk.” Whisk together the non dairy milk and lemon juice, and set aside.
- Form the Oatmeal Base. In a large mixing bowl, combine the dry ingredients for the basic oatmeal batter. Then, add the mashed banana and milk mixture. Fold in the egg (or flax egg) until the ingredients are well combined.
- Flavor. Divide the batter into separate bowls, and add your flavor options of choice to each separate, mixing to combine.
- Bake. Scoop the batter into greased muffin cups, and bake until a toothpick can be inserted into the center and comes out clean. Let the oatmeal cool slightly in the pan before transferring them to a wire rack to cool completely.
Oatmeal Cups: Common Questions
Once cooled completely, leftovers can be placed in an airtight container or sealable bag and stored in the refrigerator for up to 1 week.
Yes! Freeze your oatmeal cups for up to 3 months. To eat, reheat them in the oven, or thaw them in the microwave until warm.
We recommend serving this recipe warm or at room temperature. They’re still tasty when cold! The texture just becomes a little denser.
If you don’t have a muffin pan, you could use mini ramekins to make these oatmeal cups.
More of Our Favorite
More Gluten Free Oatmeal Recipes
Can’t get enough oatmeal? Try out more of our favorite gluten free meal prep options below!
Baked Oatmeal Cups Recipe (3 Ways)
- Total Time: 40 minutes
- Yield: 12–13 oatmeal cups 1x
- Diet: Gluten Free
Your new go-to breakfast recipe, these Gluten Free Baked Oatmeal Muffins come in 3 flavor variations and are easily customized to fit all your preferences and dietary needs. Vegan option
OAT BATTER (BASE BATTER)
- 3 cups (280 grams) gluten free old-fashioned rolled oats
- ¼ cup raw sugar or sugar substitute
- ¼ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- pinch of cinnamon (optional)
- ⅓ to ½ cup mashed banana
- 1 ¼ cups non-dairy milk
- 2 to 3 Tablespoons lemon juice
- 2 large eggs or 2 flax eggs (see notes)
- 1 to 1 ¼ cup prepared oat batter (above)
- 1 to 2 teaspoons chai tea/latte spice mix, adjust to taste (see notes for homemade)
- ¼ to ⅓ cup slivered almonds
- 2 teaspoons honey or maple syrup
- ¼ teaspoon almond extract (optional)
Chocolate PB Protein
- 1 to 1 ¼ cup prepared oat batter
- ¼ cup dark chocolate chips
- 1 heaping Tablespoon of peanut butter or nut butter of choice
- 3 to 4 Tablespoons plant based chocolate protein powder
- 1 Tablespoons honey or maple syrup (optional)
- Topping – sliced bananas (optional)
- 1 to 1 ¼ cup prepared oat batter
- ¼ cup slivered almonds or unsweetened coconut flakes
- ½ Tablespoon grated orange or lemon zest
- ¼ cup berries of choice
- 1 Tablespoon honey or maple syrup (optional)
- Topping – sliced orange (optional)
- Preheat the oven to 350°F. Generously coat a muffin pan with non-stick cooking spray.
- In a large measuring cup, combine the milk and lemon juice. Let the mixture sit for 5 minutes while you prepare the batter.
- In a large bowl, whisk together the oats, sugar, shredded coconut, baking powder, salt and cinnamon. Add in the mashed banana, milk and lemon juice. Mix until combined. Fold in the egg and mix until batter is thoroughly combined.
- For flavor options – Divide prepared oat batter into 1-1 ¼ cup portions in separate bowls. Add the flavoring options to each bowl and mix until combined.
- Scoop about ⅓ cup flavored batter into each prepared muffin cup. Top with optional toppings. Bake until a toothpick inserted in the center comes out clean, about 25 minutes with egg or 30-35 minutes with flax egg.
- Cool oatmeal cups in the pan for 10 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
- Store cups in an airtight container in the refrigerator for up to 1 week.
Substitutions – Flax Egg – In a small bowl, combine 2 Tablespoons flaxseed meal with 5 Tablespoons water and let it sit a few minutes or until mixture is gelatinous like an egg.
Chai Spice Mix – To make chai spice mix combine ¼ teaspoon each cinnamon, allspice, ginger, and ground cloves.
Storage Tips – Freeze oatmeal cups in an airtight container for up to 3 months. To reheat, place in the oven or defrost in the microwave until warm.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Serving Size: 1 oatmeal cup without mix-ins
- Calories: 121
- Sugar: 5 g
- Sodium: 77.4 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 20.8 g
- Fiber: 2.4 g
- Protein: 3.8 g
- Cholesterol: 28.6 mg
Keywords: muffins, oatmeal cup, quick oatmeal,
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
These tasted great even though I know I did something wrong. The texture of mine don’t quite look like the photos and seem almost more banana bread like (dense). The only change I made was leaving out the lemon (I didn’t have any). Would not using the milk + lemon mixture cause a huge difference in texture? Oh, I also used the sugar substitute but kept the measurement correct. 100% would make these again because they’re delicious!! I made all 1 flavor and was able to fill 12 muffin cups.
Sammi (Cotter Crunch Test Kitchen)
Hi! Let’s try to troubleshoot! Did you use old fashioned rolled oats? If you used quick oats the texture of these cups are more soft/bread like. What flavor option did you choose? If you made the chocolate option, the brand/kind of protein can make a difference in texture as well. Finally (phew! lol), did you make the original recipe or vegan option using flax eggs? We don’t believe that omitting the lemon would have anything to do with the texture. Looking forward to hearing back from you! Thanks!!
what brand of non dairy milk was used in recipe
I like simply almond milk but I think they are going to be discontinued. I also like elmhurst 1925 plant based milk – cashew, almond, or oat milk.
Absolutely delicious! However, something is off with your measurements. It fills only 9 of my muffin cups versus the 12-13 yield noted on the recipe. Perhaps it should read 1/4 cup scoop for each muffin cup versus the 1/3? In addition, for flavor options you state to divide prepared batter into 1 – 1/4 cup portions in separate bowls and add options but the Chai Almond states to mix 1 cup prepared so that was confusing because I had set aside 1 1/4 cup. I combined it all anyway. Gave it a 5 star rating.
Hi Elizabeth! Thank you for sharing this. We updated the instructions so hopefully it makes more sense. As far as yield goes, did you use standard size muffin pan or one that was larger or more shallow? Did you you use rolled oats? We’ve tested it this recipe numerous times and always got around a dozen. Any other information about size of pan or excluded ingredients would be awesome! I appreciate you giving the recipe 5 stars despite the confusion! <3
These look amazing! I’m going to make them for breakfast. I’m confused by how much the base yields. I know to use 1 to 1/4 cups of the base mix for 1 batch of chocolate protein version, but if I don’t know how much the base yields, I can’t figure out if I have enough protein powder to make the whole batch into the chocolate protein version. I hope that makes sense! Also, I see you say you can omit the sugar, but have you tried it? Are they sweet at all then? Thank you!
Sammi (Cotter Crunch Test Kitchen)
Hi Jules! Great question. The batter makes about 4 oatmeal cups of each flavor. If you would like to prepare the cups with only 1 flavor variety, triple the flavor options amount. You will need approximately 9-12 Tablespoons chocolate protein powder. The chocolate protein powder we use is sweetened so omitting the additional sweetener (honey or maple syrup) still produces a sweet enough muffin for our taste buds. Please let us know if we can explain anything further. 🙂 Happy baking!
Thanks so much! I made them with the lower amount of banana, milk and protein powder. I omitted the coconut because I forgot. 😄 I also omitted the sugar in the base and in the protein version. My protein powder is sweetened nicely, so they were still sweet enough! My son gobbled up the finished batter (I used chia eggs), which was much sweeter than the finished cups. To my surprise (because they were so much less sweet than raw), he loved the finished cups, too! I put chocolate chips on mine and hid my cups. 😅 With the chips, they were sweet enough for me, too. I should say neither of us has ever had oatmeal cups so maybe the texture wasn’t like yours, but neither of us know better and are very happy to have something new for the lunch box! Yay! Thank you.
Sammi (Cotter Crunch Test Kitchen)
Woohoo! Thanks for stopping back and sharing how you prepared them. Well done! It sounds like they turned out perfect. Happy eating! 🙂