Baked Oatmeal Cups

By Lidey Heuck

Updated September 1, 2025

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
1½ hours
Prep Time
10 minutes
Cook Time
50 minutes, plus 30 minutes' resting and cooling
Rating
5(1,159)
Comments
Read comments

These gluten-free oatmeal muffins are perfect for taking breakfast on the go, or for healthy snacking at home all day long. Sweetened with mashed banana and maple syrup, and lightly spiced with cinnamon, they have all the allure of a breakfast treat, but are as substantial and hearty as a bowl of oatmeal. This recipe is endlessly customizable — use your favorite dried fruit, nut butter and milk — just be sure to keep the same ratio of wet to dry ingredients so the muffins hold their shape. These may be baked in advance and stored in the refrigerator, and are as delicious chilled as they are at room temperature.

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Ingredients

Yield:12 servings 

  • Nonstick spray

  • ⅓ cup/32 grams sliced almonds 

  • ⅓ cup/28 grams unsweetened shredded coconut 

  • 2 cups/224 grams old-fashioned rolled oats

  • 1 ½ teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • 2 large ripe bananas, mashed (1 cup)

  • 2 large eggs

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1 ½ cups/360 milliliters milk (dairy, almond or oat)

  • ⅓ cup/83 grams almond butter

  • ½ cup dried fruit, such as cranberries or raisins, finely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

26 grams carbs; 34 milligrams cholesterol; 211 calories; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 4 grams fiber; 230 milligrams sodium; 7 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Generously coat a standard muffin tin with nonstick spray or line with paper liners.

  2. Step 2

    In a small skillet, combine the almonds and coconut. Cook over medium-low heat, tossing often, until the coconut is golden brown and the almonds are lightly toasted, 3 to 5 minutes. Transfer to a plate and set aside to cool.

  3. Step 3

    In a large bowl, whisk together the oats, baking powder, cinnamon and salt. In another bowl, combine the bananas, eggs, maple syrup and vanilla, and whisk until incorporated. Stir in the milk.

  4. Step 4

    Pour the wet ingredients into the dry ingredients and stir until well combined. Whisk in the almond butter, then add the cranberries and all but about 3 tablespoons of the almonds and coconut mixture, and mix well.

  5. Step 5

    Let the batter rest for 15 minutes, until slightly thickened. Spoon the batter into the muffin cups, filling them to the top, and sprinkle with the reserved almond and coconut mixture. Bake for 25 to 30 minutes, until the muffin cups have risen slightly and are firm to the touch.

  6. Step 6

    Cool in the pan for 15 minutes, then carefully transfer to a wire rack and let cool completely. The cups will keep for up to 3 days stored in a sealed container in the refrigerator.

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Ratings

5 out of 5
1,159 user ratings
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Comments

Francisco Canestri

I confidently followed the recipe to the letter, substituting a tablespoon of light brown sugar for the maple syrup, which we don’t enjoy. The results were fantastic! They reminded me of Melissa Clark's lunch box harvest muffins recipe that we’ve made countless times, but this version uses oats instead of flour.

Wendy

Can I sub something for the bananas? Hate bananas...

P

@Wendy Maybe something like unsweetened applesauce thickened with ground flaxseed meal or soaked chia seeds as needed

sl5544

From someone who loves oatmeal bars & cookies, but doesn't like the consistency of oatmeal, this is close! I made just as is (even though it seems like you could make all kinds of adjustments since most of it is oatmeal) and I like them. I've taken the suggestion to cut them in half & toast them and now I have something I like. To each his own, but if you like oatmeal bars or cookies, these are close (less sweet & more healthy).

Tish Hall

@Wendy , we have a family member who cannot eat many fruits including bananas. We have been very happy with blueberries. I thaw 8 oz (weight) of frozen berries then puree in the blender. I have also used fresh blueberries but frozen are the more economical choice out of season. I imagine we could use a mash or puree of any fruit, following the recipe guide of "about 1 cup." I also gave been happy with the result when I have allowed the batter to soak longer, as much as an hour, before baking.

Blue

Lovely recipe but I really think the “cook mode” should only tell you to preheat the oven and line the baking tray once you’ve made the batter - that would be a perfect use of the 15 mins you need to leave the batter to thicken, else your oven is heating for longer than necessary.

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