I don’t know about you, but it seems like I always need food for my four kids. Breakfast – they’re hungry. Lunch – gotta pack them something nourishing. After school, you know the drill. 8:30 at night – what?? Why are my kids always hungry?! I love healthy real food snacks that I can make ahead of time and have on hand to pull out when those two little words are heard. Which is why I love these baked oatmeal cups. I think you’re gonna love them, too!
Baked Oatmeal Cups – a healthy, real food snack
- They can be prepared in one bowl in under 10 minutes.
- You can get creative in your add-in’s – I used diced apples once, and blueberries another time. You can also try raisins, diced strawberries or even seeds or chocolate chips (or even a blend!).
- Baked oatmeal cups are a real food snack. Beware, processed and packaged junk! We are ready for you!
- They offer filling and fibrous oats, which will hopefully stave off any hunger. For a short while, we can hope!
- If you stock a real food kitchen, the ingredients are items that you’ll likely already have on hand.
A healthy snack that you can prepare ahead of time and also freeze
How to remove these baked oatmeal cups
I’m a sucker for hand-held snacks. I mean, why dirty additional dishes if you don’t need to? I’m all about ways to minimize the mess. On that note, a tip about removing these baked oatmeal cups after cooking: Be sure to spray your muffin tins generously to assist in removal and let them completely cool before attempting to take them out. Use a butter knife to go around the edges to loosen them before removing.
Portable and tasty baked oatmeal cups. A healthy snack that's easy to prepare and great to take on the go for a healthy breakfast or school lunch option.
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 cup milk
- 1/3 cup maple syrup
- 1 TBSP cinnamon
- 2 1/2 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 cup blueberries diced apples or other fruit of choice
- Preheat oven to 350 degrees.
- In a large bowl, mix eggs, applesauce, milk and maple syrup. Stir to combine. Add cinnamon, oats and baking powder. Gently fold in blueberries.
Spray muffin tins. Using the 1/3 cup that you used for the maple syrup, fill muffin tins. You will get 10-12 muffins when done. Bake for 27-30 minutes. Let cool before removing.
- Store in an air-tight container or Ziplock bag in the refrigerator for 4-5 days.
I’d love to hear from you in the comments below. Did you try these? Want to comment on your child(ren)’s never-ending hunger? Talk to me!
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