Baked Oatmeal Cups Greek Yogurt

My kitchen counter became an oatmeal cup laboratory during one particularly chaotic month when I needed breakfast that could survive being eaten while walking to the bus stop. These baked oatmeal cups emerged from countless experiments with ratios and baking times, until finally finding that perfect sweet spot between fluffy and substantial.

My sister called me mid-bite during her first taste of these, convinced Id discovered some magical breakfast hack that made eating oatmeal feel like having dessert for breakfast. She now keeps a batch in her freezer at all times, claiming theyve saved her from skipping breakfast more times than shell admit.

Ingredients

• 2 cups old-fashioned rolled oats: Steel-cut oats wont work here and quick oats turn to mush, so stick with the rolled variety for that perfect texture
• 1/2 cup unsweetened applesauce: This secret ingredient keeps everything moist while cutting down on added sugar
• 1/2 cup milk: Any milk works beautifully, so use whatever you have in your fridge
• 2 large eggs: Room temperature eggs incorporate more easily into the batter
• 1/3 cup honey or maple syrup: Maple syrup gives a slightly deeper flavor, but honey works wonderfully too
• 2 tbsp melted coconut oil or unsalted butter: Melt it completely so it distributes evenly throughout the batter
• 1 tsp vanilla extract: Dont skip this, it makes everything taste more cohesive
• 1 tsp ground cinnamon: Freshly ground cinnamon has way more flavor than the stuff sitting in your cabinet for years
• 1/2 tsp baking powder: This gives them just enough lift without making them too cakey
• 1/4 tsp salt: Essential for balancing the sweetness and bringing out flavors
• Optional add-ins: Blueberries add moisture bursts, diced apples give texture, and chopped nuts bring protein and crunch
• Greek yogurt topping: Plain Greek yogurt transforms these into something fancy and extra satisfying

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin with liners, taking time to press them into the cups firmly so the batter doesnt stick

Mix the dry team:

Whisk together oats, baking powder, cinnamon, and salt in a large bowl until everything looks evenly distributed

Combine the wet ingredients:

In a separate bowl, mix applesauce, milk, eggs, honey, melted oil, and vanilla until smooth and unified

Bring it together:

Pour the wet mixture into the dry ingredients and stir gently, being careful not to overwork the batter

Add your extras:

Fold in berries, nuts, or chocolate chips with just a few turns of your spoon to distribute them without crushing delicate ingredients

Fill the cups:

Divide batter evenly among muffin cups, filling each about three-quarters full so they have room to rise without overflowing

Bake to perfection:

Bake for 22 to 25 minutes until theyre set and golden on top, then cool them in the pan for 10 minutes before moving to a rack

Make the topping:

Stir Greek yogurt with honey until smooth and sweetened to your liking

Finish and serve:

Top each cooled cup with a generous dollop of yogurt and fresh berries just before eating

Save

These became my go-to contribution for baby showers and brunch gatherings because they look impressive but are actually so simple to make. Friends started requesting them specifically, and Ive realized that people genuinely appreciate having a breakfast option that feels special but isnt overly complicated or heavy.

Make Ahead Magic

Life gets busy, so I always bake a double batch and freeze the extras without the yogurt topping. They thaw overnight in the refrigerator and taste just as good as fresh, which means even on the most chaotic mornings you have something homemade waiting for you.

Customization Ideas

Swap applesauce for mashed banana when you want a different fruit flavor profile, or add pumpkin puree and pumpkin pie spice for a fall twist. The basic formula stays the same, but small changes create completely different experiences depending on your mood or the season.

Storage Secrets

Keep them in the refrigerator for up to five days in an airtight container, or freeze them for up to two months. Just wrap each one individually in plastic wrap before freezing, then thaw and theyre ready to go whenever you need them.

• Label freezer bags with the date so you know how fresh they are
• Thaw frozen cups in the fridge overnight for the best texture
• Reheat briefly in the microwave if you prefer them warm

Save

Theres something deeply satisfying about having breakfast handled, and these oatmeal cups have transformed countless frantic mornings into peaceful ones. Sometimes the simplest recipes become the most important ones in your kitchen.

Recipe Questions & Answers

→ Can I make these oatmeal cups ahead of time?

Absolutely! Prepare the oatmeal cups up to 5 days in advance and store them in the refrigerator without the yogurt topping. When ready to serve, simply add the sweetened Greek yogurt and fresh fruit. They also freeze beautifully for up to 2 months—just thaw overnight in the refrigerator before topping.

→ What mix-ins work best in these baked cups?

Fresh or frozen blueberries, diced apples, chopped walnuts or pecans add wonderful texture and flavor. For a sweeter variation, try mini chocolate chips or dried cranberries. The batter is quite forgiving, so feel free to experiment with your favorite combinations based on what you have available.

→ How do I know when the oatmeal cups are fully baked?

The cups are done when they're set and lightly golden on top, typically after 22–25 minutes at 350°F. They should spring back slightly when touched in the center. A toothpick inserted into the middle should come out mostly clean, though moist crumbs are fine since these continue setting as they cool.

→ Can I substitute the eggs for a vegan version?

Yes! Replace each large egg with a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). You'll also want to use plant-based milk and dairy-free yogurt for the topping. The texture remains deliciously moist and satisfying.

→ Should I use quick oats or old-fashioned rolled oats?

Old-fashioned rolled oats provide the best texture—they hold their shape slightly during baking for a pleasant chew. Quick oats can work in a pinch but may result in a softer, more cake-like texture. Avoid using steel-cut oats as they require much longer cooking time and won't soften properly in these individual cups.

→ Can I make these without a muffin tin?

While a standard 12-cup muffin tin creates perfectly portioned cups, you can bake the batter in a square 8x8 inch baking dish instead. Increase the baking time to approximately 30–35 minutes, then cut into squares before topping with yogurt. The texture becomes slightly more cake-like but equally delicious.