Healthy Baked Oatmeal Cups


Healthy Baked Oatmeal Cups

Healthy Baked Oatmeal Cups are an easy on-the-go breakfast loaded with fiber, protein, and whole grains. Not only can you prep 12 at one time, they are loaded with oats, given staying power with almond butter, sweetened with creamy date paste, and spiced with cinnamon. Use your favorite toppings for added crunch and flavors. The recipe is gluten-free, vegan and refined sugar-free. Enjoy!


  • 2 flax eggs (2 T ground flaxseed + 6 T water)
  • 20 medjool dates* pitted and halved
  • 1/2 cup warm water
  • 1 1/2 cups unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1/4 cup almond butter I use Trader Joe's brand
  • 2 teaspoons pure vanilla extract I use Rodelle
  • 3 cups gluten-free oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Spray a 12-cavity muffin pan with cooking spray. Preheat oven to 350 degrees Fahrenheit. 

  2. Make your flax eggs and set aside. Place warm water and dates into a blender. Blend, starting on low and working up to a higher setting, stopping and scraping/stirring when necessary. (There will be extra date paste - save in airtight container in fridge and use in baked goods, pancakes, oatmeal, etc.). 

  3. While the dates are blending, add almond milk, maple syrup, almond butter, and vanilla extract to a large bowl. Add 1/2 cup of the date paste and flax eggs. Whisk until mixture is smooth. 

  4. Add oats, cinnamon, baking powder, and salt. Stir until incorporated. 

  5. Spoon mixture into muffin cavities, filling each to the top. Sprinkle with desired toppings. 

  6. Bake for 25-30 minutes. Baked oatmeal cups should have risen slightly and browned. A toothpick or fork should come out almost clean. Allow to cool at least 5 minutes in pan on a wire rack before removing. 

  7. Use a knife to run around each cup to loosen. Store in an airtight container for up to a week. Reheat for 10 seconds in the microwave if desired. 

Recipe via SaltedPlains