These kid-approved oatmeal cups are the perfect breakfast for busy mornings.
Course
Breakfast
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings12oatmeal cups
Calories126kcal
AuthorHello Veggie
Ingredients
2 1/4cupsold-fashioned rolled oats
1teaspoonground cinnamon
1/2teaspoonbaking powder
1egg
1 3/4cupmilk
1teaspoonvanilla extract
1/3cupmaple syrup
1cupdiced strawberries
Instructions
Preheat oven to 375ºF. Spray a 12-cup muffin tin with cooking spray or oil, or insert muffin liners.
Stir the oats, cinnamon, and baking powder together in a medium mixing bowl.
Beat the egg in a small mixing bowl. Whisk in the milk, vanilla, and syrup, then pour the liquid mixture into the oats. Fold in the strawberries.
Use a ladle to divide the oat mixture into each of the 12 prepared muffin cups. Try to ensure that each has about the same proportions of liquid to oats.
Bake the oatmeal cups for about 30 minutes, or until set and beginning to brown. If you didn't use muffin liners, let the oatmeal cool for 10-15 minutes, then run a butter knife along the edges of each muffin cup and carefully remove the baked oatmeal.
Serve immediately or freeze for later; to reheat frozen oatmeal, warm in the microwave for 30 seconds at a time until heated through or bake in the oven at 350ºF for about 15 minutes.
Recipe Notes
If you have extra strawberries, you can slice them and place a slice on top of each oatmeal cup before baking.
Nutrition Facts
Freezer-Friendly Strawberry Baked Oatmeal Cups
Amount Per Serving (1 oatmeal cup)
Calories 126Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 1g6%
Carbohydrates 20.7g7%
Fiber 2.2g9%
Sugar 8.6g10%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.