Baked Oatmeal Cups for Hearty Dairy-Free Breakfast on the Go

If you love oatmeal but don’t always have time to make it, these dairy-free baked oatmeal cups could be the perfect solution. They’re baked in muffin form, but still have all the hearty goodness of a warm bowl of oatmeal. They’re also great for special diets, since they’re naturally gluten-free, nut-free, and even oil-free too!

Dairy-Free Baked Oatmeal Cups with Recipe Options

This recipe for was submitted by Margaret Rewers for a recipe event that we held. She says they are are delicious warm out of the oven, room temperature, or even cold. We think they’re great for meal prep, since you can bake a batch, store them in the refrigerator  or freezer, and pop them in your lunch or heat them in the microwave on the way out the door! They’re also quite nice with morning coffee or tea. we also have a few customization suggestions to experiment with once you’ve tried the base recipe.

• Skip the Banana: You can substitute mashed pumpkin, mashed sweet potato, or applesauce for the banana to enjoy a different flavor.
• Spice it Up: Double the cinnamon, use pumpkin pie spice, or simply add a little ginger or allspice to mix things up.
• Add Tenderness: Margaret keeps these oil-free, but if you want a softer bite, you can add a couple tablespoons of oil or buttery spread with the wet ingredients.
• Try Different Add-Ins: Dried blueberries, Craisins, raisins are nice. Or you can substitute different seasonal berries for the blueberries, like raspberries or blackberries.

Special Diet Notes: Oatmeal Cups

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan baked oatmeal cups, see my Egg Substitute Guide.

Margaret Rewers

Dairy-Free Baked Oatmeal Cups

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Think oatmeal meets a muffin and you have the vibe of these hearty breakfast cups. They're tender but rustic, chewy, and comforting, like a warm bowl of oatmeal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 oatmeal cups

Course: Breakfast

Cuisine: American

Calories: 94

Ingredients Method Nutrition

Ingredients

  

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• 2 ripe bananas mashed
• 1 egg
• 1 cup unsweetened dairy-free milk alternative
• ¼ cup brown sugar
• 2 cups oats (certified gluten-free, if needed)
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup blueberries or dairy-free chocolate chips

Method

 

1. Preheat oven to 350ºF. Line a cupcake pan with paper liners.
2. In a large bowl, mix together the bananas, egg, almond milk, and brown sugar.
3. Add the dry oats, baking soda, cinnamon, salt and blueberries or chocolate chips and mix until combined.
4. Using an ice cream scoop, divide the mixture among the cups.
5. Bake the oatmeal cups for 25 to 30 minutes or until golden on top.

Nutrition

Serving: 1oatmeal cupCalories: 94kcalCarbohydrates: 18.4gProtein: 2.6gFat: 1.5gSaturated Fat: 0.3gSodium: 138mgPotassium: 149mgFiber: 2.1gSugar: 6.7gVitamin A: 33IUVitamin C: 2.3mgCalcium: 55mgIron: 0.8mg

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