Customizable Oatmeal Muffins
Customizable Oatmeal Muffins are a grab-and-go breakfast or snack made with oats, milk, eggs, banana, maple syrup and any favorite add-in options. These oatmeal cups are not only delicious, they’re kid-friendly; make-ahead; and they’re packed with flavor, nutrition and staying power!
This post has been sponsored by Horizon Organic. All thoughts and opinions are my own.
It’s back-to-school day for the Lee’s! Oh goodness… I’m so not ready for the hustle and bustle. However, it is nice to get the kids on a stable routine. I’m probably a little too relaxed in the summertime with meal planning and sometimes our healthy eating goals go out the window. But that’s OKAY. In my opinion, it’s all about balance and enjoying life.
The Importance Of Grassfed Milk
Today we are partnering with our friends at Horizon Organic for one of my favorite make-ahead breakfast options. Not only is Horizon® Organic Grassfed Reduced Fat Milk refreshingly creamy and wonderfully tasty, Horizon Grassfed Milk is made from cows who spend 150 days per year per organic standards on lush pastures where they graze freely with access to shade, shelter, fresh air and clean drinking water.
I strive to do as much as possible to better the environment and that’s why it’s super important to me to buy Horizon Organic Grassfed Milk. It’s a great feeling to know that Horizon Organic does not use toxic and persistent pesticides, antibiotics, or added hormones on its cows – and its products are non-GMO. Plus, not all grassfed products are certified. Horizon Organic Grassfed Milk partners with the American Grassfed Association to provide your family with Certified Grassfed Organic Milk.
Oatmeal Cups = The Best Grab-And-Go Breakfast
Time to get our meal prep on and make these easy custom oatmeal cups for the week’s breakfast. This baked oatmeal cup recipe is made with rolled oats, oat flour, and Horizon Organic Grassfed Milk. They are naturally sweetened with banana and maple syrup, making this a better-for-you breakfast or snack! The fun part is – you get to choose your favorite toppings.
Like most, my kiddos are all about making their own choices when it comes to anything from clothes to food, which make these Customizable Oatmeal Muffins the perfect recipe. Also, they’ll never guess these oatmeal muffin cups are full of wholesome goodness. Score!
Baked oatmeal cups are one of my favorite breakfast recipes because they’re grab-and-go and a better-for-you option for the morning. They’re also a great easy meal-prep recipe for the morning because this recipe gets you 12 total cups! You’re more than welcome to double or triple this recipe if you’re baking for a crowd!
What You Need For Baked Oatmeal Cups
Before we jump into the actual recipe, let’s talk about what you need for these baked oatmeal cups. Now, we’ve got lots of baked oatmeal recipes at Kim’s Cravings, but we LOVE oatmeal cups because they triple as a breakfast, snack, and dessert! Here’s what you need…
- Old Fashioned Rolled Oats
- Maple Syrup (or honey)
- Pure Vanilla Extract
- Ground Cinnamon
- Baking Powder
- Your Favorite Fun Add-Ins
How To Make Customizable Oatmeal Muffins
This oatmeal cup recipe is SO easy, even the kiddos can get in on the action!
STEP 1: PREP
First, preheat oven to 350ºF and spray a muffin tin with non-stick cooking spray. Then, set aside. Grab all of the ingredients and don’t forget some fun toppings to make these oatmeal cups your own. It will make baking these muffins easier to go ahead and measure all of the ingredients now. This is also the time when you’ll want to grind 1 1/2 cups of the rolled oats into oat flour. Use a blender or food processor to grind the oats until they have reached a flour-like consistency; set aside. Alternatively, you can purchase already ground oat flour.
STEP 2: MIX WET INGREDIENTS
Place a ripe banana in a large mixing bowl and mash. If you don’t have a super ripe banana, you’ll just need to mash it a little bit more with a fork to get the consistency you’re looking for. You can even use your blender or food processor for this step. After your banana is fully mashed, whisk in Horizon Organic Grassfed Milk, vanilla extract, maple syrup (or honey) and eggs until fully combined.
STEP 3: COMBINE INGREDIENTS
Then, add the dry ingredients (rolled oats, oat flour, baking powder, cinnamon and salt) to the wet ingredients. Stir until all ingredients are completely combined. Allow the banana/oat mixture to sit for about 10 minutes to allow the oats to soak up the liquid.
STEP 4: FILL THOSE MUFFIN TINS
Transfer the batter into your muffin tin, making sure to fill each muffin cup to the top. Next, have some fun and top the oat batter with all different toppings! I made four different versions and used fresh plums, chocolate chips, dried cranberries with shredded coconut and almond butter with chopped pecans. Lightly, press the toppings down into the batter.
STEP 5: BAKE
Bake at 350ºF for about 20-23 minutes. While your oatmeal cups are baking, start to consider what you’re going to store them in! These beauts will store for up to one week in an air tight container or zip-top baggie in the fridge, making it easy peasy for you to grab one and go every morning throughout the week. If you’re looking to keep these for a little longer, feel free to store them for up to 3 months in an air tight container or freezer safe zip-top baggie in the freezer.
STEP 6: ENJOY YOUR BAKED OATMEAL CUPS!
Once fully cooked, cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool. Serve these baked oatmeal cups to a crowd with a tall glass of Horizon Organic Grassfed Milk, or store them in the fridge or freezer for a grab-and-go option any time.
Other Customizable Muffin Variations:
What fun toppings will you choose for your Healthy Customizable Oatmeal Muffins? Some of my other go-to topping and/or add-in ideas are:
- strawberries or blueberries
- apple, mango or peach
- chopped walnuts and raisins
- dried figs, dried cherries, dried apricots
- pecan pieces
- ground flax seed
- peanut butter chips
- almond slivers
- pumpkin spice
What Makes These Oatmeal Muffin Cups So Amazing?
Oats are an incredibly versatile whole grain and make such a hearty, scrumptious muffin. Your whole family will adore these Customizable Oatmeal Muffins! They’re:
Packed with good-for-you ingredients
And SO tasty!
Other Breakfast Recipes To Try:
Have you tried Horizon Organic Grassfed Milk? Head on over to the Horizon website to learn more!
If you try these easy baked oatmeal cups, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give this recipe a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re baking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Customizable Oatmeal Cup Recipe Video
A delicious, kid-friendly, make-ahead, gluten free breakfast or healthy snack on the go. These muffins are packed with flavor, nutrition and staying power!
- 1 ½ cups Old fashioned oats blended into flour consistency (gluten free, if needed)
- 1 cup Banana, mashed, about 2 medium to large bananas*
- ⅓ cup Maple syrup or honey
- 1 cup Milk (any kind)
- 2 Eggs, lightly beaten
- 1 teaspoon Vanilla extract
- 1 cup Old fashioned oats (whole, not blended) (gluten free, if needed)
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Ground cinnamon
- Add-in choices: chocolate chips, fresh fruit, dried fruit, nuts, shreddeed coconut, nut/seed butter
Preheat oven to 350ºF. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
Place 1 1/2 cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency; set aside.
In a large mixing bowl mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
Add maple syrup, milk, eggs and vanilla to mashed bananas and stir well to combine.
Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Stir to combine. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
Divide batter evenly among muffin cups and add or stir in toppings of choice into each one.** Lightly press topping into muffin batter.
Bake at 350º for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool.
Store in an airtight container or zip-top baggie in the refrigerator for up to 7 days. Enjoy cold or warm in the microwave for about 20-30 seconds.
These freeze well, too. Store in an airtight container or zip-top baggie for up to 3 months.
*Alternatively applesauce or puréed pumpkin could be used in place of the banana.
**My topping choices for the muffins, pictured, are chopped fresh plums, chocolate chips, dried cranberries with shredded coconut and almond butter with chopped pecans. Alternatively, if you aren't concerned with making custom muffins, fold into combined batter approximately 1 cup fruit, raisins, nuts or other add-in of your choice.
***Nutritional information is calculated without toppings.