Baked Oatmeal Cups - Little Sunny Kitchen

Prep Time 5

Cook Time 15

Total Time 20

▢ 1 tablespoon coconut oil melted, to grease the pan, or other cooking oil.
▢ 2 cups (160 grams) old-fashioned rolled oats
▢ ¾ cup (180 grams) peanut butter or other nut butter
▢ 5 tablespoons (75 ml) maple syrup or honey, agave nectar
▢ 1 teaspoon pure vanilla extract
▢ 1 teaspoon ground cinnamon
▢ ¾ cup (180 grams) Greek Yogurt or your favorite type of yogurt
▢ desired toppings such as diced fruit, fresh berries, chopped nuts, or chocolate chips

Preheat the oven to 350°F/180°C. Brush the insides of the muffin pan spaces with melted coconut oil, or grease with cooking spray.
In a medium mixing bowl, add the oats, peanut butter, maple syrup, vanilla extract, and cinnamon. Stir until well combined.
Add the oat mixture to the muffin pan, using two heaping tablespoons per well. Use the tablespoon to press down the mixture, creating a cup shape.
Bake for 15-18 minutes, or until the oatmeal cups are lightly golden brown.
Allow the cups to cool in the pan for 3-5 minutes before removing them from the pan to cool completely on a wire rack.
Fill each oatmeal cup with yogurt, and top with fresh fruit or your favorite toppings.

This recipe makes 9 muffin-sized oatmeal cups. Feel free to double or halve the recipe as needed.
Feel free to use paper or silicone muffin liners if you prefer. These make for super easy pan clean up, although you shouldn’t have trouble with sticking if you are using a non-stick muffin pan, and greasing it with oil.
Instead of peanut butter, use almond butter, sunflower seed butter, or your favorite nut-free peanut butter-style product.
If the oat mixture seems too dry, add a bit more syrup or nut butter until it is moist enough to hold together.
Try other fillings: Yogurt and fruit is my favorite way to fill baked oatmeal, but you can also try yogurt with a drizzle of maple syrup, honey, or homemade Nutella. For a yogurt-free option, try stuffing these with sliced ripe bananas and chocolate chips, or applesauce with more cinnamon.
You can also skip the fillings. Make the oatmeal cups without the indentation in the top, and enjoy them as-is.
Mix-ins: Mix in a tablespoon of grated coconut, mini chocolate chips, chopped walnuts, or raisins.
To store: Bake oatmeal cups ahead of time and store them in an airtight container in the fridge for 3-4 days. Be sure to leave the fillings out, and add them just before eating, otherwise, the cups will get soggy.
To Freeze: For longer storage, freeze oatmeal cups, without fillings, for up to 3 months. Place them directly from the freezer into the microwave or toaster oven to reheat.