Baked Oatmeal Cups

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Quick Benefits

Baked Oatmeal Cups are the perfect grab-and-go breakfast or snack. They’re made with wholesome oats, naturally sweetened with applesauce or banana, and customizable with your favorite mix-ins. Easy to prepare in one bowl, they store well, freeze beautifully, and offer a healthy balance of fiber, protein, and heart-healthy fats.

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Essential Ingredients

• 1/2 cup unsweetened applesauce (or mashed banana for natural sweetness)
• 2 whole eggs
• 1/3 cup peanut butter
• 1/4 cup brown sugar
• 1 1/4 cups milk
• 1 tsp vanilla extract
• 3 cups old-fashioned oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup mini chocolate chips (plus extra for topping)
• 1 Tbsp melted butter

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Preparation Steps

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together applesauce (or banana), eggs, peanut butter, brown sugar, milk, and vanilla until smooth.
3. In another bowl, stir together oats, baking powder, cinnamon, and chocolate chips.
4. Combine the dry ingredients with the wet mixture, then stir in melted butter until well blended.
5. Divide batter evenly between muffin cups. Top each with extra chocolate chips.
6. Bake for 18–20 minutes until set and golden.
7. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

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Health Benefits

• Oats provide fiber, especially beta-glucan, which supports heart health and digestion.
• Eggs and peanut butter contribute high-quality protein and healthy fats.
• Applesauce or bananas act as natural sweeteners, reducing the need for refined sugar.
• Customizable: Add nuts, seeds, or berries for added nutrients and texture.

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Serving Suggestions

• Enjoy warm with a smear of nut butter.
• Top with Greek yogurt and a drizzle of honey.
• Pair with a smoothie or coffee for a balanced breakfast.
• Pack with a piece of fruit for a satisfying snack on the go.

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Creative Variations

• Swap peanut butter for almond or sunflower seed butter.
• Add-ins: Chopped nuts, dried cranberries, or coconut flakes.
• Chocolate twist: Stir in 1 Tbsp cocoa powder and a handful of white chocolate chips.
• Savory version: Omit chocolate, sugar, and cinnamon; add chopped veggies, cheese, and herbs.

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Storage Tips

• Store in an airtight container in the refrigerator for up to 1 week.
• Freeze in a zip-top bag for up to 3 months. Thaw overnight or microwave for 20–30 seconds to reheat.
• Perfect for meal prepping on weekends!

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Pro Tips

• Don’t overbake—check at 18 minutes to keep them moist.
• Let cool completely before storing to avoid condensation.
• Make a double batch and freeze half for future busy mornings.

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Frequently Asked Questions

Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, but the texture will be slightly softer. Old-fashioned oats provide the best chewy structure.

Q: Can I make these dairy-free?
A: Absolutely! Use any plant-based milk and ensure your chocolate chips are dairy-free.

Q: Can I omit the eggs?
A: Yes, substitute with flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water) for an egg-free version.

Q: Are these safe for toddlers?
A: Yes! They’re soft, easy to chew, and great for little hands. Skip the chocolate if needed.

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