To-Go Baked Oatmeal with Your Favorite Toppings

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To Go Baked Oatmeal with your Favorite Toppings- A standard baked oatmeal recipe is prepared in a muffin tin and topped with your favorite flavors (chocolate, fruit, etc.). A great grab and go breakfast!

To-Go Baked Oatmeal with different Toppings on a cutting board

I love the idea of everyone getting to personalize breakfast with their favorite flavors.  A few months ago I came up with a standard muffin recipe.  The idea is to use a basic muffin batter recipe, fill up a muffin tin with batter, then top off each muffin with your favorite flavors (fruit, nuts, chocolate chips, etc.).  I got a lot of positive feedback about that recipe.  I thought, why not do the same with oatmeal?  So, I came up with this recipe for to-go baked oatmeal with your favorite toppings.

It’s the same concept as the standard muffin recipe.  You start by making a standard recipe for baked oatmeal.  I say standard only because there are not any chunks of fruit or nuts involved at this point.

bowl full of uncooked oatmeal muffin batter

Fill a prepared muffin tin with the oatmeal mixture.

This plain oatmeal mixture is actually quite tasty all on its own.  You could make this baked oatmeal without any additional toppings and it would be delicious.

unbaked oatmeal muffins in a muffin tin

But, I like to play around with different toppings.  I went with chopped walnuts, dried cranberries, chocolate chips, and fresh blueberries.

Just sprinkle the toppings (I used about 2 tsp.) on each oatmeal cup.  Then, press the toppings down into the oats with a spoon.

unbaked To-Go Baked Oatmeal with Your Favorite Toppings in a muffin tin

Bake for 30 minutes, and you end up with these beautiful babies.

oatmeal muffins with different toppings on a cutting board

These are such an awesome grab-&-go breakfast.  They are perfect to make on a Sunday and eat throughout the work week.  Or, you could even freeze some and defrost as needed.

If you like these baked oatmeal muffins, you’ll also love this Apple Cinnamon Baked Oatmeal Muffin recipe. 🙂

Find more of my recipes on TikTok

baked oatmeal muffins with different toppings on a cutting board

To-Go Baked Oatmeal Recipe

4.97 from 65 votes
To Go Baked Oatmeal with your Favorite Toppings- A standard baked oatmeal recipe is prepared in a muffin tin and topped with your favorite flavors (chocolate, fruit, etc.). A great grab and go breakfast!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Video

Servings 16 servings
Calories 170 kcal

Ingredients
 

  • 2 large eggs
  • 1/4 cup canola oil
  • 1 cup packed brown sugar
  • 1/2 cup applesauce
  • 1 1/2 cups skim milk or whatever milk you like
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 tbsp. ground cinnamon
  • 3 cups old fashioned rolled oats
  • 2 tsp. baking powder
  • Optional: your favorite toppings fruit, nuts, chocolate chips, etc.

Instructions

  • Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
  • In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
  • Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
  • Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.

Notes

Don't skip the muffin liners in this recipe

Nutrition

Serving: 1muffin (without additional toppings) | Calories: 170kcal | Carbohydrates: 28.2g | Protein: 3.5g | Fat: 5.3g | Saturated Fat: 0.7g | Fiber: 1.9g
Course Bread/Muffin, Breakfast, brunch
Keyword baked oatmeal muffins, oatmeal muffins, to go baked oatmeal
Cuisine American
Author Amanda Finks

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Comments

  1. 5 stars
    I love this recipe! I found this YEARS ago and it is still a go to recipe for my family. BUT instead of putting it in a muffin pan, I put it in a brownie pan lined with parchment paper and when done, cut them like brownies. Oh and I use dark chocolate chips in the recipe. My family and friends LOVE them!

    1. I was wondering this as well, want to make these today but only have whole grain quicks left?

  2. These are delicious and make a great grab and go breakfast. After reading Eric’s comments, I put the batter into the refrigerator for an hour or two so it would soak up the excess liquid. It worked. They came out like a muffin. They cooked through- no greasing necessary. I topped them with different toppings-some with raisins or dried cranberry and sliced almonds.
    I prefer them split in half and toasted. I froze the remaining “muffins”. Thanks for sharing.

  3. No matter how hard I try, the bottom is always underbaked. They fall apart when taking them out of the liners. Also be careful when pouring into the muffin pans. I’d recommend, oddly, that you grease the muffin pan before putting the liners in. They stick if any liquid drips down there. Good idea in theory, but doesn’t seem like they can bake properly using these ingredients.

    1. I use silicon muffin pans which do not need to be oiled. I do occasionally oil them, though, but not every time I make muffins You just twist the pan a little and the muffins come right out

  4. They come out quite moist. Is that typical? I guess I want to make sure they are cooked enough because of the egg. They taste delicious 🙂

  5. I am going to host a baby shower brunch buffet , and have been looking for make ahead food ideas. This looks like a good option. Do these need to be reheated before eating?

  6. I am making right now 🙂 so are you saying it’s ok to store in airtight container on the counter…or should I put in fridge if eating over next few days? Thanks for recipe!!!

  7. I have made this recipe for years actually and I sub honey for the sugar, coconut milk for the milk, coconut oil for canola oil, and I even throw some flax seed in. They are super delicious and cleaner!

  8. Would it be possible to swap out the oil and replace it with peanut butter in this recipe? They look delicious

  9. 5 stars
    Love this simple, quick and nutritious recipe. Made the applesauce from one honey crisp apple and it made the exact measurement. Thanks!

  10. 5 stars
    My kids loved it. I didn’t have much toppings on hand so I just used bananas and chocolate chips. My daughter requested that I combine the toppings next time. So I will. And I hunk I’m making this again soon. It’s that good! And so easy to make! It’s a healthier version of my banana bread.

  11. I altered these to make them lactation muffins! I substituted one of the cups of oats for flaxseed meal and added a couple tablespoons of brewer’s yeast. I have also replaced 1/2 of oats with almond meal to add a little more protein. I love these muffins!

  12. These are amazing. I substitute bananas instead of eggs due to a allergy, and replaced butter instead of the oul(didn’t have any).

    The other variation with eggs, after mixing the butter(oil) with the sugar and eggs, add one banana to it. Omitted cinnamon and used apple spice. Allowed it to sit for at least 10 minutes before scooping it..

    Highly recommend this to anyone.

    1. I belive it is G.F. IF you make sure the oats are from a place that uses Oats not prepared in or with any flour.. You MUST CHECK THE LABLE IF YOU HAVE CONDITIONS LIKE CELIAC DISEASE

  13. 5 stars
    I made these this morning! Changed a few things though. I added avocado oil instead and used soy milk as well as cane sugar! They tasted amazing! Thank you for sharing!!

  14. I didn’t use apple sauce and substituted coconut oil for canola oil. I did increase oki to 1/3 cup
    I also made as muffins. They were perfect with vanilla green yogurt and blackberries!!!

  15. Is there a typo or do you really only fill the muffin cups with 1/4 of the mixture? Just want to be sure before I try it out. Thanks!

    1. I noticed that too. I filled mine right below the top and then pushed the toppings down, and they turned out fine! I actually got around 20 in one batch instead of 16.

  16. 5 stars
    I made these yesterday, and they are absolutely delicious! My kids even liked them. I plan on making them weekly.

  17. 5 stars
    Wonderful-Wonderful! I made these following your recipe, not changing a thing. I topped the oatmeal muffins with fruit and nut trail mix, frozen blue berries, and chopped walnuts. I enjoyed all, but the walnut was my favorite. I am going to make these again:)

  18. I’ve made these several times with a variety of toppings but today was my first time using instant oats instead of old fashioned. They look and smell great! Haven’t tasted yet.

  19. I used coconut oil instead of vanilla and reduced brown sugar to 1/2 and it turned out great. I might add 1/2 cup ground oatmeal the next time as I think it was a little too runny. Might try the letting it sit for 30 minutes too next time. And there will be a next time as both both my kiddo and I loved these. Looking forward to easy mornings this week!

    1. I’ve had leftover mix after pouring into the muffin pan and I just poured the leftovers in a baking dish and it turns out just as great.

  20. 5 stars
    I made this with half the brown sugar and the addition of two ripe bananas. It was fantastic! It baked more quickly than stated in the recipe, but that might just be my Mom’s weird oven.

  21. 5 stars
    Some modifications I made were using peanut butter instead of canola oil, using half coconut sugar, chia seeds, and using vanilla almond milk. I might try banana as someone else mentioned.

      1. In fact I double the recipe, freeze them and eat them for several weeks. I just pull out a few and put them in the fridge the day before but I’ve also just left them out to thaw and they were edible pretty quickly.

    1. Yes. In general, recipes that use all baking POWDER can be frozen. This is due to the fact that baking POWDER does not activate all at once like baking soda does. Google the (science ) ” between differences Baking SODA, & baking POWDER

  22. 5 stars
    Made this a couple of weeks ago and everyone loved them. I am making another batch today. thank you for sharing.

  23. 5 stars
    I have made these for the past three weeks to have as breakfast every morning. I use quick oats and add a few peanut butter chips to mine – it’s the perfect sweetness without being too much like a dessert. And so, so easy to make! They’ve been perfect on the go breakfasts that I can make Sunday afternoon – and if refrigerated, they last the whole week!

      1. I have made this with old fashioned and steel cut oats. Its a bit denser but still great. Never made muffins. Gonna try that soon!
        BTW you’re recipes are great !

    1. I used quick oats on my first batch and they were scrumptious. Went out today to get the old fashioned. A little nervous. They are in the oven and didnt absorb like the quick oats did. I think the letting them sit is a good idea if using old fashioned.

  24. Nothing personnal, I can’t follow a recipe without making my own modifications. I reduced the brown sugar to 1/2 cup, added a hearty dash of nutmeg, a ripe banana and raisins. I let the mixture sit for 30 mins. I sprayed my muffins liners and came out with great results. Yielded 2 dozen!

  25. Hi,

    I made these today. I followed the recipe as it was listed and mine didn’t rise like ones in the pics you posted.

    They are delicious, how can I correct this?

  26. 5 stars
    Love this recipe. I’ve made it 3 times already. The muffins come out moist and with great flavor. Couple of modifications. I use 3 1/2 cups of oats and I let the mixture sit for 10 min or so before doling out into the muffin tins. I think it helps soak up some of the excess moisture. I also let it bake up to 35 min. I haven’t had any problems with sogginess doing it that way.

    Would love to find some modifications or substitutions for the sugar and oil without sacrificing the flavor.
    Thanks!

    1. You ” could” test this recipe with diced figs. They do have alot of sweetness ( sugar). BUT, at least they are not REFINED sugar. PLUS they are high in fiber. For diabetics, the ” sugar” and carbs, still count in daily intake. The difference between refined sugar ( glucose) and UNrefined sugar( fructose) is that refined sugar enters the blood stream quicker. Think about yhe difference between Glycemic INDEX. VS Glycemic LOAD. Glycemic INDEX is the total amt. of sugars. LOAD is the amout of time it takes to enter the blood stream. Also, keep in mind that ANY sugar not burned off or used by the body will get stored in the body as fat.
      Please double check this info. AND COMMENT IF I AM MISTAKEN on this. I am not a dietitian or nutritionist. Also IF I used dried fruit, of any kind, I like to soak them in warm water for 20 ish minutes , then drain off the water. This is so they soak up moisture first, and do not soak up moisture from the recipe.

    2. Stevia, ( not splenda) ck pkg for ratio. . Maple syrup…100% PURE ONLY . Figs doced sdd LOTS of sweegness plus fiber.

    3. I have used monk fruit granulated sweetener in place of brown sugar and coconut oil in place of canola oil and they were great.

  27. 5 stars
    Thanks for this recipe! My husband has to be up very early for work and we have really appreciated having something for him to take on the go. I have made it as muffins and also just in a 9×9 pan (but we like the muffins best).

    1. I definitely would not use Splenda or any other artificial sweetener, they have been proven to adversely affect your brain. I use Stevia which is totally plant based (,no chemicals). I don’t know if there is a brown sugar version but you can also use raw brown sugar which is much healthier than regular processed sugar. By the way stevia does not have any calories. Hope this helps.

      1. I personally use stevia sugar substitutes for nearly everything, as I am type one diabetic. What works for some may not work for others 🙂

    1. I was thinking of maybe reducing the amount of cinnamon and using apple butter in place of apple sauce. Just a theory at this point tho

    2. Apple butter is good. Yogurt would probably ?? work too ?? Mashed banana ?? OR pureed fruit, same ish consistance. Just remember that additions can change the nutritional info , if you are relying on those

    1. 5 stars
      I used Silk Coconut milk (unsweetened) in these and they turned out great! I’m not sure if you could use the canned coconut milk; if you did I think you’d need to water it down to get the consistency more similar to regular milk.

  28. 5 stars
    I’ve made these 3 times so far- they’re great for busy mornings. I’m a nursing mom, so I added 4 tbsp brewers yeast and 2 tbsp flax, lowered the sugar by almost 1/4c, and let them sit 20 min before baking. So tasty!!!

    1. 5 stars
      personnII would reheat in the microwave starting at defrost (level 2) for about 10 seconds and then proceed by doing the same until muffin is warm and yummy!

    2. 5 stars
      I’ve let them the thaw in the fridge or I have also put frozen ones in the microwave for 30sec or so. They still come out great.

    1. @ Karen, I assume you can use one mashed banana instead of 1/2 cup of applesauce. Bananas and apples have very similar properties in baking. I often use both as egg replacers in baking.

  29. In the picture they look like mini muffins, if so is a serving 1 muffin or 2. Or are these regular sized muffins? I am looking to try and make these tomorrow but plan to substitute oil for coconut oil.

  30. 5 stars
    Made these but reduced the brown sugar in half and added a scoop of vanilla protein powder and used coconut oil in place of canola. Topped with chocolate chips, berries and coconut. So delicious!!

  31. 5 stars
    These are incredible!!!! Substituted honey for brown sugar(trying to stay away from the sugar right now) cup for cup, and used the quick cook/instant oats (what I had on hand) only I did 4 cups of them instead, I cooked them the same amount of time though. They turned out PERFECT!! Soooo good! I can’t wait till my daughter wakes up later to try them!

  32. 5 stars
    I LOVE oatmeal and this makes it even easier to take on the go. Nothing better for a busy morning. Thanks for sharing!

  33. I made these and while the flavor is really good, they came out pretty “wet”. I don’t think they weren’t “not baked”.
    But the consistency just wasn’t right. Any suggestions?

  34. Maybe i needed to cook longer. Left them in 30 min but bottom is soggy. Was afraid they would burn if i left them too much longer as top is dry. Not for me. I am very disappointed in them. Would rather have an oat muffin.

  35. 5 stars
    These are delish! I’m baking them for a friend who recently had surgery. She can use these for a quick breakfast bite. Thanks for sharing.

  36. The 1st batch tasted good but was gooey wet on bottom. Baked 2nd batch 5 min longer and appears to be more done. Since the batter was very liquid was not sure how much liquid to how much oats

  37. 5 stars
    They were easy to make and very delish. Do you usually have something else with them? One didn’t seem to be enough.

  38. Some of the problems might be due to altitude. If you live a mile high, some adjustments have to be made. I haven’t made them yet because I just saw this recipe and will use Safflower oil and Chia seeds, for sure. Safflower oil and the Chia seeds are Very healthy and I say that because I put safflower on all my meals plus the Chia seeds. I’m proud to say I’ve lost 16 lbs. so far. Still have a long way to go!

  39. Made these tonight to freeze and have throughout the next couple of weeks for breakfasts. I only had enough vanilla to make one batch and I’m glad I could only make one. They taste good but the texture is…off putting. They are mushy/sticky. I looked to see if maybe I missed the flour in the recipe but nope, no flour. After reading through the comments, I’ll try again but replace the oil with butter, add a tad more cinnamon and add more oats or a bit of flour. I made blueberry and next I’ll try apple.

  40. 5 stars
    I made these today looking for a healthy breakfast and snack alternative for my daughter. The batter was runny and I was worried, but I let it set for a few minutes and it got thicker. The only change I made was 1/2 cup of brown sugar and 1/2 cup erythritol. I was able to get 20 muffins out of the recipe — baked them 30 minutes and turned out great!. Did not stick to the muffin papers once they were fully cooled. My daughter can be pretty picky, but she gave it two thumbs up! I’ll be making more!

  41. So I missed the part where you only fill them 1/4 of the way up.. Hahaha they blew up in my stove :/ oh well. It still tastes good. I put them in a bowl and ate it like granola. LOL

  42. My husband loves peanut butter. Would the recipe still work with peanut butter? If so what would you suggest?

  43. 5 stars
    I think I’m going to make these as a little finger food breakfast for my toddler. Thanks for the recipe!!! Great idea using the muffin tin!

  44. 5 stars
    Just made these tonight. Soo yummy and easy to make! Definitely making this again. Perfect morning on the go snack. Thanks for sharing!

  45. Can you recommend any healthy alternatives to the brown sugar. And if so what amount should I use? Thanks!

    1. Maple syrup for at leadt half amount. Figs are really sweet too dice up 1/2C. ish. Bananas 2 .Black ones are the sweetest.

  46. 5 stars
    I made these today and followed the recipe exactly. They turned out perfect and moist and held together nicely. My toddler loved helping top each muffin! We used dark chocolate chips, dried cranberries, and walnuts. After my daughter lost interest I just mixed all the toppi into the battery and those muffins turned out great as well.

    Next time I’m going to add some ground flax seed as suggested and maybe go half Brown sugar half maple syrup or honey.

  47. 5 stars
    Just made a half recipe of these. Put them in small mason jars so I can easily store and freeze them. Deeee-licious.

  48. 5 stars
    These are sooo good! It’s a much less messy way to feed oatmeal to babies at my home daycare too. I just mixed frozen fruit right into the batter and it turns out great.

  49. 5 stars
    I have made this ones for few weeks now and I love them. I have added grated apples and grated carrots and the blueberries and the taste as delicious as the look in the pictures. Thank you thank you!! This is my go to breakfast on the run.

  50. I just made these and they came out all soggy and mushy on the bottoms. I even baked them for 45 mins.
    What is a solution for this??

    1. I had the same problem-they just fell apart…my daughter was really bummed that they weren’t “muffins” anymore.

  51. 5 stars
    After reading all the comments as my muffins baked, I got a little worried about the wet batter & the fact that I didn’t use a regular muffin pan (I used a 24 mini muffin pan btw) I followed the recipe & directions almost to a tee except I will say I left my batter sit for a bit before baking (unintentionally, I get distracted easily lol) Anyways, they came out great! I put about 1 tablespoon of batter per mini muffin. I think I would have gotten a full 2 trays but I decided to make only half of the 2nd tray & the rest in a loaf pan.

    Anyways, I loved this recipe! So happy to have stumbled upon it on Pinterest.

  52. When I make these I leave the oil out, reduce the sugar by half and add more applesauce. The biggest change is to let the batter sit for at least 15 minutes so the oats absorb the moisture. Mine are never runny.

  53. The idea behind these muffins is great and healthy, but they are too wet on the bottom, even after I baked them longer and used liner cups. I saw a comment to eliminate the applesauce if they were too wet, but the applesauce holds them together and adds some taste. Could adding more oats help? I really do not want to make them again to try it out. I live in a humid climate and anything this moist will get moldy quickly.

  54. 5 stars
    I made these this morning and they were easy & delicious. I’m wondering how best to cut down on the brown sugar or possibly eliminate. Can I use honey instead and if so how much? Would I have to make any other changes?

  55. There have been many questions about storing them. Could you please address these questions? Considering there are so many, how long can you store them at room temperature and how? If you refrigerate them, what is the best way to warm them up? If making for a party, how long in advance can you make them and are they ok to eat at room temp.

    1. Hi Maria, Store them in a sealed container. They can be stored in the refrigerator for up to 7 days or at room temperature for 4-5 days. They can be eaten at room temperature. If you store them in the refrigerator and want them to be warm, I would suggest taking the muffin liner off, wrapping the muffin in a paper towel, and microwaving for 10-15 seconds.

  56. 5 stars
    Hi Amanda, I’m making these for the second time. Really enjoyed having oatmeal this way. The first time I made this recipe was 2 weeks ago. I used coconut oil, and they were fantastic. Thanks for the recipe!

    1. Thank you Debbie! I’m so glad you like them! It is also good to know that they turn out well when made with coconut oil 🙂

  57. When I bake these they end up pretty moist… and I cant really tell when they are done. Are they supposed to be pretty moist on the bottom?

    By the way… Very tasty! Just want to be sure I am getting them done.

  58. I just made these, only I used almond milk and reduced it by 1/2 c., I used vegetable oil instead of canola–because I didn’t have that, I added 2Tbsp Chia seeds and 3Tbsp flax meal. I put 12 in a mini muffin pan with choco chips–I just tried one and it’s good. Not great, I would recommend putting the choco chips in the batter, the bottom was bland…but the kids gobbled ’em up! Haven’t tried the fruit topped larger ones yet.

    1. Hi Christie, I haven’t tried it. I think it would work. You might try whisking some peanut butter in with the wet ingredients to get it incorporated with the batter.

  59. 5 stars
    Made these tonight and my entire family liked them, something that almost never happens. I noticed the batter seemed kinda runny, so I added another handful of oats. I used unsweetened almond milk. My kids are already coming up with new possible combinations. I’m going to play with the batter a bit and see if I can reduce the amount of sugar a bit. Thanks for an awesome recipe

  60. If I’m freezing these to take to work, do I just microwave them when it comes time to eat them on break? And if so for how long?

    1. Hi Alaina,
      I haven’t tried taking them straight from the freezer to the microwave. I would be a little nervous to do so. I always transfer a few from the freezer to the refrigerator every week and let the muffins defrost for at least a day. Then, I either eat the muffin cold, or I wrap it up in a paper towel and only microwave it for about 10 seconds.

  61. Do you have any diabetic friendly recipes that also include the sugar content with the nutritional info with your recipes?

  62. Hello! My oven was on 300 degrees (because that’s the max it had) and my cakes burned in 15 minutes. I assume the temperature in the recipe wasn’t in Celsius? It would be good to specify what units to use 🙂

  63. Would non-dairy milk (like almond or soy milk) work fine in this recipe, or do you think it would change the consistency?

  64. I just made these and they did not turn out right. I want to know what I did wrong. My batter was really liquidy….I read the recipe over a million times…I followed exactly what it said. Did I use the wrong oats maybe….I used quacker oats. The old fashioned kind….they taste really good but I can’t get them out of the pan because they just fall apart. …please help me 🙂

  65. I’ve found that making them in cupcake form would cause me to lose a majority of the food when removing the wrapper. Save my ingredients, I experimented with cooking the batter in a glass casserole dish and cut them like brownies. It was much easier cleaning a glass dish, and I could cut down on the waste.

    Thanks for this wonderful recipe! My husband and I love it. 😀

  66. It’s sad to see the negative comment about it not being a “professional” recipe and those who found it flavorless. It doesn’t claim to be a professional recipe and I’m betting a person who doesn’t like this recipe doesn’t like oatmeal. I think this recipe is great. While not technically a muffin, they are really oatmeal-to-go cups perfect for a quick breakfast. I personally don’t get up a 6:00 AM to cook oatmeal for my family so it’s nice to have these in the freezer as an option. I halved the sugar; personally, I think one could reduce it more and add more spices to up the flavor profile and they’d be just as good and a bit healthier. My seven year old helped make them and loved them with blackberries and blueberries on top. My husband preferred the ones we made with raisins and walnuts. Thank you for the great idea!

  67. I can’t wait to make these! I was wondering what applesauce you used though? I usually get just the regular kind that isn’t sweetened even though it tastes like it is. I’m sure these will be delicious!

    1. Yes. If I think they will all be eaten within the week, I store them in a sealable plastic food storage bag in the refrigerator. Otherwise, I freeze them for later.

  68. 5 stars
    We have made this recipe so many times and LOVE it! Thanks for sharing! The only thing that I suggest is TRIPLING this batch because they are soooooo good! 😀

  69. Just made these this morning and they all stuck to the muffin liners! What did I do wrong??? I didn’t make any substitutions except I put in a little less brown sugar.

  70. 5 stars
    I have been trying really hard to cut back on my baking, but couldn’t resist trying these when I came across them. I love that you can “personalize” them. Mine turned out perfectly. I cut the milk to 1 1/4 cups and added 2 Tablespoons of ground flaxseed since I just bought a big bag and I am trying to find ways to sneak it into things. I also did something I am sure some other people would gasp at, but I substituted Splenda Brown Sugar Baking blend for the brown sugar. I topped half of mine with blueberries and almonds and the other half with dark chocolate chips for my daughter. I loved the blueberry and I am trying to stay away from the chocolate! Thanks for the awesome recipe!

  71. 5 stars
    I made these today and they turned out perfect! I made some changes, plain chobani instead of apple sauce and 3 scoops flavourless protine powder. The protine made the mixture less running so they turned into the perfect muffin! A hint for those who are sticking to the original recipe you can buy silicon muffin liners and use them instead of paper or foil. So even if the muffins are a little too wet after baking they will stay together (or just eat with a spoon) and they make them that much more portable!

  72. I made the following substitutions and they turned out great:
    coconut oil for canola oil
    reduced the brown sugar to 1/2 C.
    used chia meal as an egg replacer (2T chia seed meal and 6 T of water, let sit for a few minutes until goopy. I think this solved the issue many people are having with the final product being too liquid).

    I topped mine with bananas, blueberries, strawberries, and walnut.

    1. Ash, so glad you posted this. I was hoping someone had tried 1/2 sugar! Can’t wait to make these again with that notification!

  73. The batter for these muffins is very runny and although I followed the recipe exactly, my muffins are quite soggy. Made me wonder if some of the measurements were off or if another ingredient (like flour) was omitted by mistake. If I were to try making these again, I would let the batter sit for 5 minutes or so before putting into muffin cups to allow the oatmeal to absorb some of the moisture. I would also cut back on the milk.

  74. what a disaster, totally stuck to cupcake papers!! Was making for grandsons party now need to rush out and buy some

  75. Thank you for the recipe-I made some last night! The batter was quite runny and after baking they were quite ‘delicate,’ but reading the comments gave me some ideas on how to fix this! They are delicious, though, for sure!

  76. 70 years ago when I was just a little kid my grandma use to make baked oatmeal- she use to make it in just a square pan and use to put syrup on it. It was so good- I have been looking for a recipe for years- Thanks!

  77. Would this recipe work in the miniature muffin pans and what amount of time would you bake for?

    Thanks!

  78. 5 stars
    Made these to have as a quick breakfast during the week. Super easy to make and filling. I used coconut oil, almond milk, and flax “eggs” in place of the canola oil, skim milk and eggs. Also added shredded coconut and chocolate chips for the topping. So YUMMY!!!! Thanks for the recipe; this definitely going to become a morning breakfast staple!

  79. 5 stars
    My sister-in-law made these a few days before my visit to her house. She had them in the refrigerator & offered me one for a snack. She had an original recipe with chocolate chips on them & another batch with banana in the mix also topped with chocolate chips. They were AWESOME!! She heated them in the microwave for a few seconds which made them even better. I came home & have my own batch in the oven right now. Thank you for sharing this recipe!

  80. I make a similar recipe that I cook in a 9×13 oiled pan. I add walnuts & raisin. When cooled, I cut in 8 bars, put In a sandwich bag, then put in a freezer bag. We eat them like a breakfast bar, or heat in the micro and top with milk and brown sugar. We send these with friends & family as healthy, filling, travel food.

  81. 5 stars
    Just tried one of these today for breakfast. Delicious. And my one year old loves em! He ate 2 today and it’s usually a struggle to get him to eat anything.

  82. I’m so excited to make these for a family brunch I’m hosting. Does the recipe make 1 dozen? I don’t see this noted anywhere. Thanks!

  83. 5 stars
    I made these a couple of days ago and they are delicious. I used vanilla almond milk and left out the vanilla extract. I also leftout the salt. I wanted something that I could take to work for a mid morning snack that was not prepackaged. Thanks for a great recipe that is wholesome and tasty.

  84. Going to make these this weekend, adding protein powder and plain greek yogurt. I’d prefer to use an oil other than canola. Do you think coconut oil will work OK? I know it would improve the taste but want to be sure it won’t adversely affect the texture.

  85. 5 stars
    Just made these w/my daughters this morning; they are sooooo yummy! My super-picky 4-yo ate THREE!! Very easy to prep/bake, even easier to eat! Thanks!

  86. I made a batch of these tonight with a few substitutions and they’re absolutely delicious. I cut half the brown sugar and added maple syrup, added a quarter cup of peanut butter, added another half cup of oats and mixed in golden raisins. They’re super moist and not at all runny like others have claimed.

  87. How long do these keep on thwe counter? I have been eating off thr same batch for a week now and want to know how long they are good for.

  88. 5 stars
    I added almonds, coconut flakes and chia seeds they turned out amazing. On half of them i added dark chocolate chips. Thanks for the recipe.

  89. Well, I am not sure how I feel about these yet. The flavor is good. I realize that these are not intended to be like “regular” muffins since there is no flour. The only issue is realizing that the mixture had to be spooned into the muffin tins due to the amount of liquid. Not sure if I will be making them again or not.

  90. Should I refrigerate these to eat throughout the week? Also, how would you recommend thawing them if I decide to freeze them? Can’t wait to try it!! Thanks!

  91. 5 stars
    I made these this morning and they were great! I had to wait a bit longer to take them out of the muffin tin after baking because they were super soft, but they were definitely worth the wait! delicious, and I will absolutely make them again! Thank you for this recipe!!

  92. 5 stars
    These turned out perfect! So moist and delish! I used coconut oil, less brown sugar and unsweetened almond milk. Making them 3 days later for my bible study group!! Thank you!

  93. i made these yesterday and substituted plain almond milk for regular milk, just because that’s what I had on hand. Right out of the oven, they were very delicate; I ate one with a spoon because it didn’t hold together well at that point. The flavor was great – not too sweet. Today, I tried one cooled and, while not “firm”, it definitely held together well. I held on to the muffin wrapper and peeled it away as I ate it cold. I thought it was a good, healthy snack. I plan to try them on my kids for breakfast, maybe at room temp.

    If you are looking for a sweet treat, this isn’t it. If you are looking for healthier options for you and/or your family, give these a try.

  94. This recipe looked very amateur to me, and after making the muffins, I can affirm they taste that way as well. This is not a professional recipe, and the results were disappointing. I will not be making this again.

    1. What exactly is an “amateur” recipe and what makes up a “professional” recipe? Unless you yourself are a trained chef, you are an amateur. If you are indeed a trained chef, why are you looking up recipes on a blog site?

  95. 5 stars
    I subbed Brown Sugar for Truvia (no-cal sweetener) and they turned out perfect 🙂 I use the “lose it” app and entered in the recipe with no brown sugar plus 1/4 cup low sugar craisins and 1/4 cup chopped walnuts (total for the whole batch) and the calorie count was 128 per serving just an FYI 🙂 Thanks for the recipe! these are delicious, hearty, and healthy!

  96. Mmmmmm I have to try this! Do you have an idea for substitute the applesauce??? Thank’s Greetings from México!

  97. These are so bland, couldn’t even finish one whole muffin. The family didn’t like them either. Had to throw them away.

    1. Why not give them another try, and rather than baking an entire batch, make one, taste it. Bland? Add some flavors. Bake another one. Taste it. Not enough? Add some more… What’s bland to you, may be a power house of flavor for another…

      For instance, I barely use salt in my cooking, but I taste any salt I put in it… I cringe every time the household adds salt to foods I make. LOL

  98. Thanks for the idea of mixing in items separately! I will need to lower the sugar, however. Too much for a healthy treat.

  99. 5 stars
    This is such a great recipe!! I’m just making my third batch. My husband and I have been enjoying them as a quick, healthy breakfast to go. I’ve found the recipe to be very forgiving (I left out the apple sauce the first time as I didnt have any, and I’ve been halving the sugar) and it’s fun to try it with different toppings.

  100. Thanks for the recipe! I am going to give this a try! I am gonna substitute coconut oil, almond milk, honey and extra apple sauce to try and clean it up a bit. Thanks a million!

  101. This looks great, but the nutrition appears to be off – there is no way there is 0.7 carbs in a serving with 1 cup of brown sugar – plus there are other ingredients contributing. (I’m a RD, too.) That alone is about 16 carbs. Could you re-look at that, please? Also, you tell to use a muffin pan (standard is 12 muffin cups and that is what you show) but have 16 servings. Thanks!

    1. Hi Lori. Thanks for your comment. You are looking at the grams of fat. There are 28.2 grams of carbohydrate per serving. Yes, this recipe makes 16 muffins. Yes, a standard muffin tin holds 12 muffin cups. You could simply cook 12 muffins, remove them from the muffin tin, and make four more. Or, you could use more than one muffin tin. Hope this helps.

  102. i was wondering how the muffins turned out with the protein powder? I have two athletes and I’m looking to add more protein in there diets.

  103. Hi! Looks like a fantastic recipe. I am not eating any refined sugar this year. Do you think instead of the brown sugar, it’d work to substitute an additional cup of applesauce? Or honey? What do you think? Or, what would happen if I simply left the brown sugar out but followed the rest of the recipe?

    1. I used coconut sugar instead. I also subbed yogurt for the oil to add protein and added 2 tablespoons of chia seeds. Only my fresh blueberry ones came out a bit runny but they firmed after cooling fully. You can find plenty of baking substitution charts on pinterest, that’s where I got the quantity of yogurt to sub for oil

  104. There is way too much liquid in this recipe. I baked them for almost an hour and they were still falling apart. They taste great but this is not a practical recipe.

  105. 5 stars
    i can’t get over these!! I have a newborn and a 3 year
    Old, and a husband. My husband works long hours and doesn’t always get to
    Eat breakfast before leaving, or get lunch, so I’m always looking for easy, make ahead things he can grab on his way out the door. I tried these without great expectations but was extremely happy with the results!! My 3 year old helped me with the toppings. We made 2 batches and made banana, blueberry, Apple, craisin, maple and plain. For the maple I just added maple syrup to the batter, they were just ok. The rest are so freaking good. I pop them in my mouth as a snack!! I packed 2 for my husband for his snack at work and he just texted me that the banana was really good. Our 2nd batch was made with coconut oil which came out great. I’m super happy I made these!! Thank you!!

  106. I just made these muffins this morning and they were great! I made a few changes though. I didn’t want to add the 1 cup of brown sugar so I added 1/4 cup of honey and I increased the applesauce to a generous 1 cup. I was worried that they might be too runny but that wasn’t a problem. I added blueberries, raisins and dark chocolate chips as toppings. I found them sweet enough with those substitutions. Thanks for sharing that recipe. It will be a great time saver in our household!

    Kathy

    1. Thank you for the suggestions! I was wondering how to substitute the large amount of sugar with something else. I am trying to eat clean and reading comments about how to clean this up a bit. It sounds delicious!! Thanks again!!

  107. I just pulled these out of the oven. They smell amazing. As I was out ring everything together I realized I didn’t have applesauce or enough vanilla. So I added a bit more milk and oil for the applesauce and added a touch of nutmeg. Waiting for them to cool down to try them. I can’t wait.

  108. I have an allergy to applesauce and want to make this recipe. could I sub pumpkin or banana or something else instead?

  109. I just made these and they’re in the oven. I am so excited to try them. I’m a college student and was looking for a healthy and quick breakfast and these are SO easy to make and I’m sure they’ll taste just as good. Thanks for the recipe!

  110. 5 stars
    Made these today for my teenage swimmer and he loved them!!! Such a perfect pre-practice, pre-race snack!! The rest of the family enjoyed them too 🙂

  111. How long do these last and how would I store them if I was not planning on serving these to a large group the same day?

  112. Has anyone tried freezing these? I prefer making big batches of things and freezing leftovers but not sure this would freeze well?

  113. Hi there,

    I made these yesterday and while the flavor is delicious, they are pretty runny even after baking and aren’t a great “to go” snack. I followed the recipe above – do you have any advice for fixing the consistency for next time?

    Thanks!

    Katelyn

    1. Katelyn, I have the same problem, they were runny at the bottom. They do taste really good though! Any helpful hints? I didn’t use cupcake holders maybe that was my problem?
      Thanks
      Kelsey

      1. Kelsey,
        You are absolutely right. I did some experimenting with these muffins, making some without liners, some with, some baking for 30, 35, and 40 minutes. The ones without liners did not work. They were so moist the bottoms fell out. I will update the recipe card to reflect this.
        If you bake them in paper liners, let them cool, and store them in the refrigerator, they will hold together nicely. And, the longer you cook them, the dryer they get.
        This recipe is intended to produce a moist oatmeal muffin, even if you use paper liners. So, if you would like something dryer for easier transport, I suggest cutting out the applesauce. That’s why the applesauce is in this recipe, to impart moisture.
        Hope this helps.

    2. I had the same problem. I baked them thinking they would be a great breakfast for my toddler. They’re runny and I used liners. I followed the recipe exactly, too. My batter was super duper wet and the result isn’t anything close to a muffin. :-/

      Good news: they taste good! 🙂

    1. Taylor, I think the easiest thing to do is to increase a few of the ingredients that are already in this recipe.
      The egg provides moisture, binding, and leavening. Luckily, you can get moisture from the oil, binding from the applesauce, and leavening from the baking powder.
      I haven’t made this recipe without the eggs. This is what I would try. Increase the oil by 1 tablespoon, increase the applesauce by 3 tablespoons, and increase the baking powder by 2 teaspoons.
      Alternatively, you could substitute ground flaxseed and water for the eggs and keep the rest of the recipe the same. I’ve always been a big fan of putting flax in my oatmeal anyway. The flavors seem to work nicely together. To use flax as an egg substitute, add 2 tablespoons of ground flaxseed to a small bowl. Add 1/4 cup + 2 tablespoons of water to the flax. Stir it together and let it rest for 5 minutes. Then, add this to the recipe instead of the 2 eggs.
      Hope this helps.

      1. Do you think you could do a 1:1 ratio of banana substitute instead of the egg? I have a student who has a egg, wheat, and nut allergy so I have to get creative!

        1. I’ve just learned of substituting 1 tablespoon Chia seeds and 3 tablespoons warm water per egg. Have not tried yet…..

  114. Could these be made with steel cut oats instead of rolled? I just have a TON of steel cut oats I would rather get through before going out and purchasing a different type lol. Please let me know! looking to make a batch tomorrow (only day off for 2 weeks – yikes! need breakfast plans stat!) Thanks! Love your Blog 🙂

    1. Bre, it won’t turn out the same. You could substitute steel cut oats, but the end result will be a more firm, almost nutty oat muffin. And, it may need a little longer to cook. While you could do it, I would recommend going with old fashioned rolled oats for this recipe.

      1. Can I just have a simple question if you don’t have any canola oil or coconut oil what can you use instead ?? And by the way that looks perfect

  115. Hi,

    These look yummy… but I live somewhere where old fashioned oats are not available, would this work with quick cook oats and just be smoother or would it end up as a sloppy mess?

    1. Shona, I haven’t tried these with quick cooking oats. But I think it should still work. It will probably, as you mentioned, have a smoother texture. Let me know if you try it this way.

  116. 5 stars
    These are AMAZING! I made them last night and I had two before bed and three in the morning! I made dark chocolate blueberry ones, mini chocolate chip and banana ones, and put my favorite trail mix that has all kinds of dried fruit and nuts. Thank you so much for sharing this recipe!

  117. 5 stars
    Made these last night to bring camping this weekend as they are light to carry when out hiking. I made ones with walnut, raspberry and chocolate and they are to die for! Thank you for sharing this recipe as they were so quick and easy to make!

    1. Thanks Amanda! I’m so glad you liked them.
      Walnut, raspberry, and chocolate sounds like an amazing flavor combination!

  118. These look great. I have a few quick substitution questions as I look in my own fridge for ingredients:
    1. Would it work to use water instead of milk? I usually make my instant oatmeal with water; we never have milk in the fridge.
    2. Would frozen berries work just as well as fresh ones?

    1. Chrissy,
      I think that milk would work better, but I do believe that water would work.
      Also, frozen berries would work perfectly in this.
      Hope you like them!

    2. Invest in some instant dry milk. I sneak that stuff into my baked goods, and my family (including husband) never notice. They all “hate” powdered milk – and asked me why I had it. I told them I drink it. HAHA! ((Not on your life!!!)) — And. Once you have it, and you’ve run out of milk – use water and powdered milk and make up a cup or so… just what you need for the recipe. 🙂 Lots of luck!!!!

      1. When substituting milk I mix powdered milk and water until it looks like rich milk. My dad use to mix regular milk with mixed powdered milk to save money (6 kids). Yuck!!!

    3. 5 stars
      I’m lactose intolerant and vegetarian so I’ve made mine with almond milk and they are great. I did add a grated apple too. This is my to go breakfast. Thanks for this recipe!

    1. Lori,
      The purpose of the applesauce in this recipe is to keep the muffins moist without having to use a lot of fat.
      This recipe produces a very moist oat muffin and it’s pretty forgiving. You could leave the applesauce out and the muffins would still probably be pretty good. Or, you could add a little extra oil and milk as a substitute for the applesauce (maybe an extra tablespoon of oil and an extra 1/4 cup of milk).
      Hope this helps.

      1. I actually substituted the applesauce with plain chobani greek yogurt (no fat and protein). It worked out well. I think next time I am actually going to skip the oil. Mine were very moist and the bottoms of the cupcake foil was sitting in oil that leaked out.

  119. Hi Amanda,

    I am thinking of making these for my daughter’s high school swim team for one of their morning breakfasts (moms are in charge of providing breakfasts after their 5 AM swim and before school :). I was thinking of trying to add vanilla protein powder in because getting them protein is always a challenge. How would you suggest adding that in and not making the recipe fail?

    Thanks,

    Tracy

    1. Tracy,
      That’s a little tricky. I think this is a situation where it would take a couple of trial runs to get the consistency right.
      Protein powder can make some baked goods dried out and rubbery. But, the good news is, this is already a really wet batter. So, I think it can be done.
      Here is what I would try.
      Swap out some of the oats for the protein powder (maybe 1/2 cup to 1 cup, I would not try to swap out more than 1 cup).
      If that turns out a little dry, I would add more applesauce to the batter to increase the moisture of the final product.
      Hope this helps.

        1. I was just reading your question about adding in more protein – often when I bake, I take a little of the dry ingredients and replace it with chia seeds. I’m a new mom and am starving all the time with breastfeeding. Per every ounce of chia seeds there are four grams of protein and 10 grams of fiber. It helps keep me full and energized much longer.

  120. Mine came out a bit wet in the middle. I don’t they under cooked though. What can I do differently?

  121. I just made these using liquid stevia, I used 1 tsp and it wasn’t quite sweet enough for me but have a feeling a full tsp would be too sweet. Threw blueberries on top and walnuts also used the large muffin tins to make 6 muffins, came out great!

  122. Thanks for commenting. I was going to ask about Truvia also. It should work well too I am guessing. If not I will try stevia!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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