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!
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.
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.
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.
Bake for 30 minutes, and you end up with these beautiful babies.
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
To-Go Baked Oatmeal Recipe
Video
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
Nutrition
can I use coconut milk in these?
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.
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!!!
Can I use whole milk and not skim?
I use almond milk
how would you reheat these after freezing?
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!
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.
Can these be frozen after baking and cooling? If so how would you reheat before eating?
Can I use anything other than applesauce?
@ 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.
Applesauce is often used as an oil replacement. You could try a mild flavored oil instead.
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.
My family loved them, thank you for sharing!
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!!
I forgot to add that I used 1c of almond milk and added 1/2c of oats so it wasn’t so wet!
Mine did not harden up at all?
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!
I LOVE oatmeal and this makes it even easier to take on the go. Nothing better for a busy morning. Thanks for sharing!
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?
I added another half scoop of oats and reduced the milk to 1 cup!
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.
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.
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
Can we use honey instead sugar? Also can we skip the applesauce??
They were easy to make and very delish. Do you usually have something else with them? One didn’t seem to be enough.
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!
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.