These kid-approved oatmeal cups are the perfect breakfast for busy mornings.
2 1/4cupsold-fashioned rolled oats
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.
If you have extra strawberries, you can slice them and place a slice on top of each oatmeal cup before baking.
Freezer-Friendly Strawberry Baked Oatmeal Cups
Amount Per Serving (1 oatmeal cup)
Calories 126Calories from Fat 26
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.