Strawberry Baked Oatmeal Cups
These Strawberry Baked Oatmeal Cups are a quick, cozy breakfast that bakes up in a muffin tin for easy portions. They’re lightly sweet juicy strawberries, and finished with a simple vanilla glaze. Perfect for meal prep and freezer-friendly, they reheat in seconds for a grab and go breakfast or a pretty Mother’s day brunch option.
Ingredients
Strawberry Baked Oatmeal Cups
- 2 1/2 cups old fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs room temperature, if possible
- 1 1/2 cups milk room temperature, if possible
- 1/4 cup melted butter or melted coconut oil
- 1/3 cup maple syrup or honey or 1/2 cup brown sugar
- 1 tsp vanilla
- 1 1/2 cups strawberries, chopped fresh or frozen, see notes for frozen
- 2 Tbsp chia seeds optional, but recommended to help hold the cups together
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 Tbsp milk
- 1/2 tsp vanilla
Instructions
- Heat your oven to 350°F. Line a muffin tin with liners, or grease it really, really well so the oatmeal doesn’t stick.
- In a large bowl, stir together oats, baking powder, cinnamon (if using), salt, and chia seeds (if using).
- In a separate bowl, whisk eggs, milk, melted butter (or coconut oil), maple syrup (or honey/brown sugar) and vanilla, until smooth. It helps to have room temperature eggs and milk because if they’re super cold, they’ll solidify your melted butter and it will be harder to mix everything smoothly.
- Pour wet into dry and stir until everything is evenly moistened. Batter will be loose.If using chia seeds, let the batter sit for 10 minutes to allow them to get fluffy.
- Gently fold in the chopped strawberries.*If using frozen, don’t thaw before adding them. Lightly chop your frozen strawberries, coat them in some cornstarch or flour and gently fold them in.
- Divide batter evenly between the cups (they’ll be fairly full). Make sure each cup gets a good mix of oats and liquid.
- Bake 20–25 minutes, until tops are set and lightly golden and centers don’t look wet. Cool in pan 10 minutes, then run a thin knife around the edges if needed, to lift them out to a wire rack.They will firm up more as they cool, so do not worry if they feel a little soft at first.
- Make glaze: Whisk powdered sugar, vanilla an milk to a drizzle consistency. Drizzle over mostly cooled cups and let set.
- Refrigerate up to 5 days, or freeze up to 2 months. Reheat 15–20 seconds (or 30–40 seconds from frozen).