Forget cold cereal – these Healthy Strawberry Baked Oatmeal Cups will become your new favorite breakfast recipe!
After the success of our Scrambled Egg Muffins (have you tried them yet? My kids LOVE them!), I decided to try some other breakfasts foods in my muffin pan.
Since then, baked oatmeal has been one of my go-to breakfasts!
I love that I can make a batch of these muffin cups, then stick them in the freezer and enjoy them all week long – pulling them out as needed.
These muffins can easily be adapted to your tastes – any berries will work in place of the strawberries (I love using blueberries and raspberries) and you can add any other mix-ins that sound good (mini chocolate chips also taste amazing in these!).
Ingredients needed for Strawberry Baked Oatmeal Cups:
- old-fashioned oats (I used Quaker Oats)
- cinnamon
- baking powder
- salt
- skim milk (can also use almond milk)
- coconut sugar (can also use brown sugar)
- vanilla extract
- pure maple syrup
- fresh strawberries
- vanilla protein powder
What protein is used in this recipe?
For this recipe, I used Vanilla Whey Protein Powder. You can find the protein that I used in this recipe here.
Why is protein important?
Protein is a naturally-occurring organic compound that is essential to the structural components of body tissue, especially muscle and collagen.
In simple terms: protein helps build and repair cells that are damaged and need to be rebuilt/replaced (i.e. after a killer workout!).
Can I make these baked oatmeal muffins without protein powder?
I personally have not made these without protein powder, but I think it would be fine if you did.
I would probably decrease the milk down to 2 1/4 cups instead of 2 1/2 cups.
How to make these Strawberry Baked Oatmeal Cups:
- Preheat oven to 375 degrees.
- In a large bowl, mix all ingredients together.
- Spray a muffin tin with non-stick cooking spray and scoop oatmeal mixture in using a large ice cream scoop (or a ¼ measuring cup). The mixture will be a little watery, so it’s important to mix the oatmeal well before each scoop to make sure you get an even combination of milk and oats.
- Bake oatmeal cups for 20 minutes, or until cooked through.
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These oatmeal cups will stick to your pan if you don’t spray your muffin tin VERY GENEROUSLY.
If you use enough non-stick cooking spray, they will slide right out and hold their shape perfectly.
Don’t hold back – be sure to get all angles of each cup on the muffin tin.
I used this muffin tin – I like how deep each of the cups are. It’s my favorite muffin tin for sure!
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Want more delicious breakfast ideas?
- Double Chocolate Chip Pancakes
- Loaded Egg Bell Pepper Rings
- Easy Blackberry and Cream Cheese Danish
- Instant Pot Yogurt
- Mini Monkey Bread Muffins
- Instant Pot Oatmeal
- Baked Pancakes (Freezer Meal)
Healthy Baked Strawberry Oatmeal Cups Recipe
Ingredients
- 4 cups old-fashioned oats
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups skim milk, or almond milk
- ¼ cup coconut sugar, or brown sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 cup strawberries, diced
- ½ cup vanilla protein powder
Equipment
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, mix all ingredients together.
- Spray a muffin tin with non-stick cooking spray and scoop oatmeal mixture in using a large ice cream scoop (or a 1/4 measuring cup). The mixture will be a little watery, so it’s important to mix the oatmeal well before each scoop to make sure you get an even combination of milk and oats.
- Bake oatmeal cups for 20 minutes, or until cooked through.
- Remove from oven and let cool for a few minutes. Enjoy immediately or let them cool completely and place them in a freezer-safe container. Pull out of the freezer as needed and heat them up in the microwave for about 60-90 seconds.
Notes
Nutrition
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