Hearty, Filling and Oh-So-Delicious Baked Oatmeal Cups Make for the Perfect Back to School Breakfast
The frenzy of busy back to school mornings often involves a lost shoe or missing belt or where is my XYZ t-shirt??!!
Throw in a rush through the kitchen to have breakfast and whewwwwww – what a whirlwind.
To make school mornings easier and smoother, I rely heavily on “make ahead baked treats” like these Baked Oatmeal Cups.
We love baked oatmeals (see the list of recipes below), but I wanted a more “grab-n-go” friendly options.
Introducing: Baked Oatmeal Cups.
These have just the right amount of sweet from the chocolate chips, but not enough to send you into a post-sugar dive. And they are hearty and filling too – a great combination for a quick back to school breakfast.
Our boys love these and I hope yours will too!
Favorite Baked Oatmeal Recipes on $5 Dinners
If you are looking for other baked oatmeal type breakfast recipes, here is a great list:
- Peaches n Cream Baked Oatmeal
- Strawberry Rhubarb Baked Oatmeal
- Peanut Butter Chocolate Chip Baked Oatmeal
- Cinnamon Rolle Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Pina Colada Baked Oatmeal
- Amish Baked Oatmeal
How to Store Baked Oatmeal Cups in Freezer
Let the baked oatmeal cups cool completely before adding them to a reusable food storage bag.
How to Reheat Baked Oatmeal Cups
If your baked oatmeal cups are stored in a container at room temperature, you can reheat them in the microwave for 10-15 seconds.
If your baked oatmeal cups are stored in a container in the freezer, you can defrost them in the fridge overnight, then reheat. You can also defrost them in the microwave on defrost mode for 1 minute, then reheat as described above.
If you plan to pack your baked oatmeal cups in lunchboxes, they will thaw between the time you pack them in the lunchbox and they time they are eaten.
Enjoy these great back to school breakfast (or lunch!) Baked Oatmeal Cups!
- 2 cups rolled oats
- 1 cup quick cooking oats or you can use 3 cups rolled oats
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/4 cup milk
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1 cup chocolate chips semi-sweet or dark
- Preheat the oven to 350 F. Lightly grease 12 muffin cups with non-stick cooking spray.
- In a large mixing bowl, whisk together the oats, brown sugar, baking powder, cinnamon and salt.
- Add the milk, eggs, applesauce, vanilla to the dry ingredients and whisk together. The batter will be "liquidy" compared to other batters you have made.
- Pour the batter into the prepared muffin cups. Bake in the preheated oven for 25 to 30 minutes, or until cups are cooked through. Let cool completely before serving.
- FREEZING INSTRUCTIONS: Let the muffins cool completely before adding to resealable baggie or container. Freeze in fridge freezer for 6 months or deep freezer for 12 months. To reheat, remove from container and let return to room temperature on counter, or run on defrost in the microwave for a minute.