Baked Oatmeal Cups

I found this recipe on the Money Saving Mom site and adapted it to be dairy-free. I tried one and loved it! So glad I made the full batch – I can now throw them in the freezer and pull them out as I need them for breakfast. I only have to pop them in the microwave for a few minutes.


  • 3 eggs
  • 1 Tablespoons vanilla extract
  • 1 cup unsweetened applesauce
  • 1 tsp. Splenda or other sugar substitute
  • 1/2 cup brown sugar
  • 1 banana, sliced
  • 1 cup fruit fresh or frozen cranberries (you can also use fresh or frozen blueberries, frozen or fresh mango)
  • 5 cup old fashioned oats
  • 1 teaspoon salt
  • 3 teaspoon baking powder
  • 1/2 cup flax seed, ground
  • 1 Tablespoon cinnamon
  • 2 1/2 cup almond milk (or milk/substitute of your choice)


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix eggs, vanilla, applesauce, and Splenda until combined.
  3. Add brown sugar, banana, and other fruit of your choice.
  4. In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
  5. Dump dry ingredients into wet ingredients; mix well.
  6. Pour in almond milk and stir until combined.
  7. Spray one 12 and one 6 cup muffin tin with cooking spray or use cupcake liners (yes, it really does fill 18 muffin cups).
  8. Scoop mixture evenly into muffin cups.
  9. Bake 35-40 minutes or until the center of each muffin is set.
  10. Cool and enjoy — or freeze them in gallon freezer bags.
  11. Heat in microwave for 30 seconds at a time to thaw and eat.

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