To Go Baked Oatmeal with your Favorite Toppings- A standard baked oatmeal recipe is prepared in a muffin tin and topped with your favorite flavors (chocolate, fruit, etc.). A great grab and go breakfast!
I love the idea of everyone getting to personalize breakfast with their favorite flavors. A few months ago I came up with a standard muffin recipe. The idea is to use a basic muffin batter recipe, fill up a muffin tin with batter, then top off each muffin with your favorite flavors (fruit, nuts, chocolate chips, etc.). I got a lot of positive feedback about that recipe.  I thought, why not do the same with oatmeal? So, I came up with this recipe for to-go baked oatmeal with your favorite toppings.
It’s the same concept as the standard muffin recipe. You start by making a standard recipe for baked oatmeal. I say standard only because there are not any chunks of fruit or nuts involved at this point.
Fill a prepared muffin tin with the oatmeal mixture.
This plain oatmeal mixture is actually quite tasty all on its own. You could make this baked oatmeal without any additional toppings and it would be delicious.
But, I like to play around with different toppings. I went with chopped walnuts, dried cranberries, chocolate chips, and fresh blueberries.
Just sprinkle the toppings (I used about 2 tsp.) on each oatmeal cup. Then, press the toppings down into the oats with a spoon.
Bake for 30 minutes, and you end up with these beautiful babies.
These are such an awesome grab-&-go breakfast. They are perfect to make on a Sunday and eat throughout the work week. Or, you could even freeze some and defrost as needed.
If you like these baked oatmeal muffins, you’ll also love this Apple Cinnamon Baked Oatmeal Muffin recipe. 🙂
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To-Go Baked Oatmeal Recipe
Video
Ingredients
- 2 large eggs
- 1/4 cup canola oil
- 1 cup packed brown sugar
- 1/2 cup applesauce
- 1 1/2 cups skim milk or whatever milk you like
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tbsp. ground cinnamon
- 3 cups old fashioned rolled oats
- 2 tsp. baking powder
- Optional: your favorite toppings fruit, nuts, chocolate chips, etc.
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
- In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
- Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
- Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.
Notes
Nutrition
I added almonds, coconut flakes and chia seeds they turned out amazing. On half of them i added dark chocolate chips. Thanks for the recipe.
Well, I am not sure how I feel about these yet. The flavor is good. I realize that these are not intended to be like “regular” muffins since there is no flour. The only issue is realizing that the mixture had to be spooned into the muffin tins due to the amount of liquid. Not sure if I will be making them again or not.
Should I refrigerate these to eat throughout the week? Also, how would you recommend thawing them if I decide to freeze them? Can’t wait to try it!! Thanks!
I made these this morning and they were great! I had to wait a bit longer to take them out of the muffin tin after baking because they were super soft, but they were definitely worth the wait! delicious, and I will absolutely make them again! Thank you for this recipe!!
These turned out perfect! So moist and delish! I used coconut oil, less brown sugar and unsweetened almond milk. Making them 3 days later for my bible study group!! Thank you!
i made these yesterday and substituted plain almond milk for regular milk, just because that’s what I had on hand. Right out of the oven, they were very delicate; I ate one with a spoon because it didn’t hold together well at that point. The flavor was great – not too sweet. Today, I tried one cooled and, while not “firm”, it definitely held together well. I held on to the muffin wrapper and peeled it away as I ate it cold. I thought it was a good, healthy snack. I plan to try them on my kids for breakfast, maybe at room temp.
If you are looking for a sweet treat, this isn’t it. If you are looking for healthier options for you and/or your family, give these a try.
This recipe looked very amateur to me, and after making the muffins, I can affirm they taste that way as well. This is not a professional recipe, and the results were disappointing. I will not be making this again.
What exactly is an “amateur” recipe and what makes up a “professional” recipe? Unless you yourself are a trained chef, you are an amateur. If you are indeed a trained chef, why are you looking up recipes on a blog site?
I subbed Brown Sugar for Truvia (no-cal sweetener) and they turned out perfect 🙂 I use the “lose it” app and entered in the recipe with no brown sugar plus 1/4 cup low sugar craisins and 1/4 cup chopped walnuts (total for the whole batch) and the calorie count was 128 per serving just an FYI 🙂 Thanks for the recipe! these are delicious, hearty, and healthy!
Awesome advice
Mmmmmm I have to try this! Do you have an idea for substitute the applesauce??? Thank’s Greetings from México!
Pumpkin puree… Almost any natural fruit puree should be fine.
These are so bland, couldn’t even finish one whole muffin. The family didn’t like them either. Had to throw them away.
Why not give them another try, and rather than baking an entire batch, make one, taste it. Bland? Add some flavors. Bake another one. Taste it. Not enough? Add some more… What’s bland to you, may be a power house of flavor for another…
For instance, I barely use salt in my cooking, but I taste any salt I put in it… I cringe every time the household adds salt to foods I make. LOL
Thanks for the idea of mixing in items separately! I will need to lower the sugar, however. Too much for a healthy treat.
This is such a great recipe!! I’m just making my third batch. My husband and I have been enjoying them as a quick, healthy breakfast to go. I’ve found the recipe to be very forgiving (I left out the apple sauce the first time as I didnt have any, and I’ve been halving the sugar) and it’s fun to try it with different toppings.
Do you heat these the next day? Or just eat them room temp?
Thanks for the recipe! I am going to give this a try! I am gonna substitute coconut oil, almond milk, honey and extra apple sauce to try and clean it up a bit. Thanks a million!
This looks great, but the nutrition appears to be off – there is no way there is 0.7 carbs in a serving with 1 cup of brown sugar – plus there are other ingredients contributing. (I’m a RD, too.) That alone is about 16 carbs. Could you re-look at that, please? Also, you tell to use a muffin pan (standard is 12 muffin cups and that is what you show) but have 16 servings. Thanks!
Hi Lori. Thanks for your comment. You are looking at the grams of fat. There are 28.2 grams of carbohydrate per serving. Yes, this recipe makes 16 muffins. Yes, a standard muffin tin holds 12 muffin cups. You could simply cook 12 muffins, remove them from the muffin tin, and make four more. Or, you could use more than one muffin tin. Hope this helps.
i was wondering how the muffins turned out with the protein powder? I have two athletes and I’m looking to add more protein in there diets.
Hi! Looks like a fantastic recipe. I am not eating any refined sugar this year. Do you think instead of the brown sugar, it’d work to substitute an additional cup of applesauce? Or honey? What do you think? Or, what would happen if I simply left the brown sugar out but followed the rest of the recipe?
I used coconut sugar instead. I also subbed yogurt for the oil to add protein and added 2 tablespoons of chia seeds. Only my fresh blueberry ones came out a bit runny but they firmed after cooling fully. You can find plenty of baking substitution charts on pinterest, that’s where I got the quantity of yogurt to sub for oil
There is way too much liquid in this recipe. I baked them for almost an hour and they were still falling apart. They taste great but this is not a practical recipe.
Are you sure it’s .7 carbs for each muffin with all that brown sugar and oats?
There are .7 grams of saturated fat. There are 28.2 grams of carbohydrates.
i can’t get over these!! I have a newborn and a 3 year
Old, and a husband. My husband works long hours and doesn’t always get to
Eat breakfast before leaving, or get lunch, so I’m always looking for easy, make ahead things he can grab on his way out the door. I tried these without great expectations but was extremely happy with the results!! My 3 year old helped me with the toppings. We made 2 batches and made banana, blueberry, Apple, craisin, maple and plain. For the maple I just added maple syrup to the batter, they were just ok. The rest are so freaking good. I pop them in my mouth as a snack!! I packed 2 for my husband for his snack at work and he just texted me that the banana was really good. Our 2nd batch was made with coconut oil which came out great. I’m super happy I made these!! Thank you!!