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Stacked Oatmeal Cups Recipe

Double Almond Baked Oatmeal Cups

These easy baked oatmeal cups are a quick grab and go breakfast or snack. Add it to your meal prep for a healthy whole grain breakfast!
Course Breakfast, Snack
Cuisine American
Keyword baked oatmeal
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 179kcal


  • 2 eggs
  • cup milk
  • ½ cup overripe mashed banana
  • ¼ cup almond butter (any nut butter)
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • 3 cups old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup toasted sliced almonds


  • Preheat the oven to 350ºF. Spray or oil a standard 12-well muffin tin and set aside. 
  • Mix the wet and dry ingredients in separate bowls. Fold the dry ingredients into the wet just until combined. 
  • Spoon the mixture into the muffin pan and top with sliced almonds. Bake 25-30 minutes at 350ºF until golden brown. Cool on a wire rack. 
  • Refrigerate or freeze to eat during the week. Reheat in the oven (or toaster oven) about 5 minutes on 350ºF. If frozen, go 15-20 minutes.


Recipe variations

You can add dried cranberries or blueberries to the mixture too. Once the oatmeal cups are done, enjoy them warm (my fave) or at room temperature.
Add a smear of nut butter or toast them up to enjoy with some yogurt for a filling breakfast.

To reheat oatmeal cups

From the refrigerator, you can add the oatmeal cups to a toaster oven for about 5-7 minutes to reheat.
If the oatmeal cups are frozen, pop them into a conventional or toaster oven for about 15 minutes or until the center is completely warm. 
I do not recommend reheating from frozen in the microwave.


Calories: 179kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Fiber: 3g | Sugar: 7g