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Here are my go-to baked oatmeal cups with a creamy Greek yogurt topping – perfect for busy mornings when you need breakfast ready to grab and go. These little cups combine hearty oats, natural sweetness, and a protein boost from the yogurt.
My kids ask for these almost every week, and I usually make a double batch on Sunday nights. They last in the fridge for several days, which makes my morning routine so much easier. Plus, who doesn’t love having breakfast already made and waiting?
Why You’ll Love These Oatmeal Cups
- Perfect for meal prep – Make these oatmeal cups once and enjoy a quick, healthy breakfast all week long. They store beautifully in the fridge and are ready whenever you need them.
- Low calorie and protein-rich – With Greek yogurt and oats as the main ingredients, these cups are packed with protein while staying light on calories – perfect for anyone watching their diet.
- Customizable toppings – While the recipe suggests raspberries, you can top these cups with any fruit you like – blueberries, strawberries, or even sliced bananas work great.
- Quick preparation – Taking just 30 minutes from start to finish, these oatmeal cups are a time-saving solution for busy mornings.
- Budget-friendly ingredients – Made with basic pantry staples like oats, banana, and Greek yogurt, these cups are easy on your wallet while being nutritious.
What Kind of Oats Should I Use?
While this recipe calls for quick-cooking oats, you actually have a few options when making these oatmeal cups. Quick oats will give you the most uniform, tender texture since they’re cut into smaller pieces and cook faster. Regular old-fashioned rolled oats can also work well here – they’ll just give you a slightly heartier, more rustic texture with more bite to each piece. Just avoid using steel-cut oats in this recipe, as they need much more liquid and cooking time to soften properly. If you’re using old-fashioned oats instead of quick oats, let the mixture sit for about 5 minutes before baking to allow the oats to absorb some moisture.
Options for Substitutions
This healthy breakfast recipe is super adaptable! Here are some easy swaps you can try:
- Quick-cooking oats: You can use old-fashioned rolled oats instead, but they’ll give a chewier texture. Avoid steel-cut oats as they won’t cook properly in this recipe.
- Banana: If you’re out of bananas, try using 1/3 cup of unsweetened applesauce or 1/4 cup of mashed sweet potato as your natural sweetener and binding agent.
- Sugar-free syrup: Feel free to use honey, maple syrup, or agave nectar. Just keep in mind this will add some natural sugars to the recipe.
- Skim milk: Any milk works here – almond milk, oat milk, or regular milk. You can even use water in a pinch!
- Non-fat Greek yogurt: Regular plain yogurt works too, but strain it first to remove excess liquid. You can also use dairy-free yogurt alternatives.
- Sugar-free pudding mix: This helps thicken the yogurt topping, but you can skip it and just use Greek yogurt on its own, or try 1 tablespoon of cornstarch mixed with a touch of vanilla extract instead.
- Raspberries: Any fresh or frozen fruit works great here – try blueberries, strawberries, peaches, or even diced apples!
Watch Out for These Mistakes While Baking
The biggest challenge when making oatmeal cups is getting the right moisture balance – using too much liquid can make them fall apart, while too little will leave them dry and crumbly, so stick precisely to the measurements for banana, milk, and yogurt. A common mistake is overmixing the oat mixture, which can lead to dense, tough cups – instead, stir just until the ingredients are combined and stop as soon as you don’t see any dry oats. For the best texture, don’t skip mashing the banana completely smooth, as chunks of banana can create wet spots in your oatmeal cups and prevent them from holding their shape. To ensure even baking, avoid overfilling your muffin tins – fill them only about 3/4 full and check for doneness at the minimum baking time since these can go from perfectly moist to dry rather quickly.
What to Serve With Baked Oatmeal Cups?
These baked oatmeal cups make a perfect grab-and-go breakfast, but there are lots of tasty ways to round out your meal! A warm cup of coffee or tea is an obvious morning companion, but don’t stop there. Try adding some extra fresh fruit on the side – think sliced strawberries, blueberries, or banana chunks for natural sweetness. If you’re looking for extra protein to keep you full until lunch, a small smoothie made with protein powder and almond milk works great, or you could add a hard-boiled egg on the side. For a really cozy breakfast spread, serve these cups warm with a drizzle of almond butter or a splash of cold milk poured over top.
Storage Instructions
Keep Fresh: These oatmeal cups are perfect for meal prep! Pop them in an airtight container and keep them in the fridge for up to 5 days. I like to make a batch on Sunday and grab them for breakfast throughout the week – they’re such a time-saver on busy mornings.
Freeze: Want to make a bigger batch? These cups freeze really well for up to 3 months. Just wrap them individually in plastic wrap and store them in a freezer bag. When you’re ready to eat one, take it out the night before and let it thaw in the fridge.
Make Ahead: You can prep the Greek yogurt topping separately and store it in the fridge for up to 3 days. When you’re ready to eat, just top your oatmeal cup with a dollop of the yogurt mixture and add fresh fruit. The fruit is best added right before eating to keep it fresh and prevent it from getting mushy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 23-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-500
- Protein: 30-35 g
- Fat: 5-10 g
- Carbohydrates: 80-90 g
Ingredients
- 1 1/4 cups quick-cooking oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 ripe banana
- 1 egg
- 1 teaspoon vanilla essence, split in half
- 2 tablespoons syrup without sugar
- 2 tablespoons skim milk
- 1 cup plain greek yogurt with no fat
- 1 tablespoon sugar-free and fat-free vanilla instant pudding mix
- Raspberries (or your preferred fruit)
Step 1: Prepare the Oven and Dry Ingredients
Preheat your oven to 350 degrees F.
In a mixing bowl, combine the quick oats, baking powder, cinnamon, and salt.
Stir these dry ingredients together until evenly mixed.
Step 2: Mash and Mix Wet Ingredients
In a separate bowl, mash a banana thoroughly.
To the same bowl, add an egg, syrup, 1/2 teaspoon of vanilla extract, and skim milk.
Mix all the wet ingredients together until well combined.
Step 3: Combine Mixtures
Gradually incorporate the dry oat mixture into the bowl of wet ingredients.
Mix everything together until the oats are fully integrated and you have a cohesive oatmeal mixture.
Step 4: Prepare and Fill the Muffin Tin
Spray a mini muffin tin with non-stick cooking spray.
Take about 1 tablespoon of the oatmeal mixture and press it into the center and along the sides of each muffin cup to form a little cup shape.
Repeat this process until you’ve filled 16 muffin cups.
Step 5: Bake the Oatmeal Cups
Place the muffin tin in the preheated oven and bake for 8 minutes.
After baking, let the oatmeal cups cool in the pan for about 15 minutes before removing them, allowing them to set properly.
Step 6: Prepare Yogurt Mixture and Assemble
In a small bowl, mix together the yogurt, pudding powder, and 1/2 teaspoon of vanilla extract until smooth.
Spoon the yogurt mixture into the center of each cooled oatmeal cup.
Top each with your choice of fresh fruit for added flavor and nutrition.
Enjoy your delicious and healthy oatmeal cup treats!