Healthy baked oatmeal cups have an oatmeal base, a sweet fudge middle and a crumble topping. These mini baked oat cups are made with only 8 ingredients, naturally gluten free and dairy free, no refined sugar and an easy grab-and-go treat.
These baked oatmeal cups are so easy to make in mini muffin pans. Keep them in your refrigerator or freezer for a quick and healthy snack or breakfast. These cups have a baked oatmeal base, fudge middle and crumble top and no refined sugar.
Why You'll Love These
Quick & easy snack. These baked oatmeal cups mix in a jiffy, and bakes as fast.
Nourishing. The oats in these baked oatmeal cups are full of micronutrients, protein and fiber.. Each tiny cup has 2 grams of fiber and protein, and sugar levels are low.
Healthy Ingredients. Rolled oats and no refined sugar. If you don't have oat flour stocked, make it by blending or food processing rolled oats. Or you can use all purpose flour.
crust and top
- Flour & Rolled Oats - I have used both all purpose flour and oat flour for these cups. They require different amounts though as oat flour is thirstier so see recipe in card for amounts.
- Brown sugar - Use regular brown sugar or use coconut sugar to keep the cups refined sugar free.
- Butter - To keep the baked oat cups vegan, I used Earth Balance vegan butter, but regular butter works too.
- Chocolate chips - Use quality chips.
- Applesauce - Applesauce binds the crust instead of eggs. Regular eggs can also be used or aquafaba.
- Butter - Again, I used vegan butter, but regular butter works too.
- Peanut butter - Adds protein and is a binder.
Flour. You can use all purpose flour or oat flour. Use ¾ cup of all purpose flour but only ⅔ cup of oat flour.
Butter. In the crust, you can reduce butter by half and add in ¼ cup of apple sauce instead. In the filling, you can use ¼ cup of nut butter instead of 3 tablespoons of butter + 1 tablespoon of nut butter.
Peanut butter. Use any nut butter. You can leave it off to make this recipe nut free.
Sugar. I use coconut sugar for the micronutrients and to keep recipe refined sugar free, but brown sugar works as well.
Applesauce. To keep the cups plant based, I used applesauce instead of eggs. However, aquafaba, the liquid from a can of unsalted chickpeas, can be used. Both replace 2 eggs.
Steps To Make
Here are general steps to make these baked oatmeal cups. For specific measurements and instructions, scroll down to the bottom of this post for the printable recipe card.
Make Crust & Top
Step 1: Preheat the oven 325 F. Make the crust and crumble first melt the butter in the microwave at 10 seconds until the butter is warm and liquid. Then add all crust ingredients to a bowl.
Step 2: Stir mixture with a spoon. Do not mix this with a hand mixer as you want a crumble texture, especially for the topping. Set aside ⅓ cup of the mixture for the crumble on top and go make the brownie filling.
Step 3: Line the mini muffin pans with paper cups. Any version works since there is little oil in this recipe (a muffin batter for instance needs parchment liners to prevent oil from soaking into paper).
Step 4: Spoon ½ tablespoon of mixture into each cup and flatten with a shot glass if possible or use your fingers to flatten the oat surface.
Step 5. Bake the crusts for 5-8 minutes at 325 F. Don't burn. Then let them cool.
Make & Add Filling
Step 1: Raise the oven temperature to 350 F. Melt the chocolate chips, butter and peanut butter in the microwave.
Step 2: Add all the ingredients to a bowl and stir with a spoon or hand-mixer.
Step 3: Spoon the filling mixture into each cup. Add anywhere from ½ to 2 tablespoons depending on how thick you want the middle layer to be.
Step 4: Sprinkle on top of each cup the remaining crumble that you held back.
Step 5: Bake the cups at 350 F briefly until the top is golden. The centers will seem moist and leave a testing stick fudgy.
This recipe makes anywhere from 24-36 mini cups.
You can use a mini muffin pan or a silicon mold. Use paper liners either way to make it easier to remove cups.
The cups can be frozen as a no bake treat if you prefer. Just make them, and instead of baking, freeze them for 30 minutes. Store refrigerated.
This recipe is gluten free if the oats you use are certified gluten-free. And use coconut (brown) sugar to keep it refined sugar free.
These baked oatmeal cups last a week refrigerated before they begin to harden. Freeze them for up to three months and thaw 20 minutes before eating. That makes them a very convenient snack to have on hand.
They can be eaten as a handheld treat like muffins as a snack or breakfast.
Yes, oats are highly nutritious, high in fiber, assist digestion and can help lower cholesterol.
More Oatmeal Desserts
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Healthy Baked Oatmeal Cups
- 1 Measuring cups & spoons
- 1 Bowls
- 1 Hand-mixer Or use a fork or spoon to stir
- 1 mini muffin pans, paper liners
Baked oatmeal crust & crumble
- ¾ cup all purpose flour or ⅔ cup oat flour
- ½ cup rolled oats
- ½ cup brown sugar I used coconut sugar*
- ¼ cup butter softened in microwave for 10 seconds; I use Earth Balance vegan butter
- pinch of salt
- ⅓ cup all purpose flour or ¼ cup oat flour
- ½ cup brown sugar or coconut sugar
- ¾ cups chocolate chips
- 1 tablespoon peanut butter
- ⅓ cup apple sauce
- 3 tablespoon butter melted is fine
- pinch of salt
- Preheat the oven to 325 F. Gather ingredients.
- Line mini muffin pans with paper liners
- Soften the butter for the crust and crumble top in microwave for 5 seconds. You want it soft so your finger pressed leaves an impression; you don't want to melt it into a liquid because you want the crumb top to be chunky.
- Note: The butter for the filling does not have to be softened.
Make Crust & Crumble Top
- Combine crust dry ingredients, then stir in softened butter or use a fork to cut in the butter. You want the mixture to be crumbly.¾ cup all purpose flour, ½ cup rolled oats, ½ cup brown sugar, pinch of salt, ¼ cup butter
- Remove ¼ cup of the mixture and set aside to use for the top crumb.
- Fill the mini muffin wells with ½ tablespoon of oat crust and press hard with a shot glass so the oats form a small crust with a rim.
- Bake the crusts for 5-8 minutes at 325 F. Don't burn them, pull them out if they seem browned. Now go make the filling.
- When crusts are browned, remove the muffin pan from oven, allow them to cool in the pan while you finish the filling.
- Now preheat the oven to 350 F. (note the temperature change) Gather and measure the filling ingredients.
- Put the butter, peanut butter and chocolate chips into a 2-cup glass measuring cup and microwave for 1 minute. Stir until creamy. Spoon in the applesauce, stir again.¾ cups chocolate chips, 1 tablespoon peanut butter, 3 tablespoon butter, ⅓ cup apple sauce
- Into a mixing bowl, combine the dry ingredients.⅓ cup all purpose flour, ½ cup brown sugar, pinch of salt
- Add the melted chocolate mixture to the dry mixture and stir into a batter.
- Spoon it onto the baked crust, and smooth the surface.
Add Crumb Top
- Sprinkle the reserved crumb top onto the middle filling.
- Bake at 350 F for 8-10 minutes. The crumb tops should be golden brown but don't let them burn - pull them out early if the top crumb seems browned. The center layers will seem moist and leave a testing stick fudgy.
- Let the cups cool in the pan for 5 minutes.
- Store the cups in the refrigerator for 1 week in sealed container. Or freeze for 3 months.