Baked Oatmeal Cups (GF)

stack of 3 oatmeal cups on small round gray plate with top one broken

Print Recipe

5 from 9 votes

These healthy baked oatmeal cups have very little added sugar and plenty of whole grains. Naturally gluten free, too!

Prep Time10

Cook Time15

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal cups, bananas, brown sugar, coconut flakes, coconut sugar, eggs, oatmeal cups, rolled oats

Servings: oatmeal cups

Author: Nicole Hunn

Ingredients

2 ¾ cups old-fashioned rolled oats gluten free, if necessary
⅝ cup unsweetened coconut flakes
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ cup coconut palm sugar or light brown sugar in an equal amount by weight (optional)
⅝ cup small dried fruit (I have used dried cranberries, raisins, and diced dried apricots)
5 tablespoons unsalted butter melted and cooled (or virgin coconut oil or vegetable shortening)
3 peeled ripe bananas mashed
4 eggs at room temperature, beaten

Customary - Metric

Instructions

Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
I prefer to pulse the rolled oats in a food processor or blender a couple of times to make them the size of quick-cooking oats. This is an optional step, but it makes for softer baked goods.
In a large bowl, place the oats, coconut flakes, salt, cinnamon, optional sugar and dried fruit, and mix to combine well.
Create a well in the center of the dry ingredients and add the butter or coconut oil, mashed bananas, and eggs, and mix to combine. The batter should be thick, but soft.
Divide the batter evenly among the prepared wells of the muffin tin, and smooth the tops with a wet spoon or spatula.
Place the tin in the center of the preheated oven and bake until the muffins feel firm when pressed gently in the center (about 20 minutes).
Remove from the oven and allow to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. A toothpick or small offset spatula can be useful in removing the muffins from the wells.
Serve immediately or wrap tightly and store at room temperature for up to 3 days or in the freezer for longer storage.
Defrost in the refrigerator overnight or at room temperature before serving.

Video

Notes

Nutrition information is an estimate, per oatmeal cup, made using an online nutritional calculator. It assumes that you use the stated ingredients and not one of the alternatives, and it should not be relied upon.

Nutrition