Baked Oatmeal Cups with Greek Yogurt (Printable Version)

Portably delicious oatmeal cups with creamy yogurt topping, ideal for busy mornings or wholesome snacking.

# What You Need:

→ Oatmeal Base

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -

→ Optional Add-ins

11 -
12 -

→ Topping

13 -
14 -
15 -

# How to Make It:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together oats, baking powder, cinnamon, and salt until well blended.
03 - In a separate bowl, combine applesauce, milk, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir until just combined, being careful not to overmix.
05 - Gently fold in any desired add-ins such as berries, nuts, or chocolate chips.
06 - Divide oatmeal mixture evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 22-25 minutes until cups are set and lightly golden on top. Remove from oven and let cool in pan for 10 minutes.
08 - While cups cool, mix Greek yogurt with honey or maple syrup in a small bowl until sweetened to taste.
09 - Transfer oatmeal cups to wire rack to cool completely. Top each cup with sweetened Greek yogurt and garnish with fresh berries or fruit before serving.

# Expert Tips:

01 -
  • The texture walks this perfect line between chewy and cakey like a warm hug in muffin form
  • Meal prep becomes Sunday magic when you realize breakfast is already handled for the whole week
02 -
  • Let them cool completely before adding any yogurt topping or it will melt into a weird soupy mess
  • These freeze beautifully but skip the yogurt until you are ready to eat them
03 -
  • Use an ice cream scoop to portion batter evenly and avoid the too-full disaster
  • Certified gluten-free oats are essential if anyone has celiac disease or serious gluten sensitivity

Go Back