Baked Oatmeal Cups with Greek Yogurt

The smell of cinnamon and oats baking has always pulled me into the kitchen, even on chaotic weekday mornings. I first stumbled onto oatmeal cups when I was meal-prepping for a new job and needed something I could grab while running out the door. Now my oven Sunday ritual includes these portable breakfasts that somehow make the whole week feel more manageable.

Last winter my sister came to stay for a week, and I made a batch expecting them to last several days. By Tuesday afternoon she had texted me from work asking if I could hide the remaining ones because she kept eating two at a time instead of saving them for breakfast. Now whenever I visit her, the first thing she asks is whether I brought oatmeal cups.

Ingredients

• Old-fashioned rolled oats: These give you the perfect texture, not too mushy like instant oats and not too chewy like steel-cut
• Unsweetened applesauce: Keeps everything moist without adding extra fat and pairs beautifully with the cinnamon
• Milk: Any kind works here, so use whatever you normally keep in your fridge
• Eggs: The binding agent that holds these together so they do not crumble apart when you eat them
• Honey or maple syrup: Just enough sweetness to make them feel like a treat without being dessert
• Coconut oil or butter: Adds richness and helps the edges get those irresistible slightly crispy bits
• Vanilla extract: Do not skip this, it makes everything taste more complete
• Ground cinnamon: The warm spice that makes your kitchen smell incredible
• Baking powder: Helps them puff up just enough to feel light and not dense
• Salt: A tiny pinch that balances the sweetness and brings out the oat flavor
• Greek yogurt: The creamy topping that makes these feel like a complete breakfast

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin with liners or grease the cups really well

Mix the dry ingredients:

Whisk together oats, baking powder, cinnamon, and salt in a large bowl until combined

Whisk the wet ingredients:

In another bowl, mix applesauce, milk, eggs, honey, melted coconut oil, and vanilla until smooth

Combine everything:

Pour wet into dry and stir until all the oats are coated and no dry spots remain

Add your extras:

Gently fold in berries, nuts, or chocolate chips if you are using them

Fill the muffin cups:

Divide batter evenly, filling each about three-quarters full

Bake them:

Bake for 22 to 25 minutes until set and lightly golden on top

Cool properly:

Let them sit in the pan for 10 minutes then move to a wire rack

Make the topping:

Stir honey into your Greek yogurt until it tastes right to you

Finish and serve:

Top each cooled cup with sweetened yogurt and fresh berries when you are ready to eat

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My neighbor started leaving little containers of these on my porch after I brought over a batch when she had surgery. Now we have this unspoken oatmeal cup exchange that happens every couple of weeks, and neither of us has had to buy breakfast in months.

Make Them Your Own

The blueberry version is what I make most often, but apple cinnamon with chopped walnuts feels extra cozy in fall. Sometimes I add peanut butter to the batter for extra protein, and chocolate chips turn them into something my kids think is dessert.

Storage Secrets

I keep them in the fridge for quick weekday mornings and just grab one, top with yogurt, and eat while my coffee brews. For meal prep, bake on Sunday and you will have breakfast handled through Thursday without any morning decisions.

Serving Ideas

These also work as an afternoon snack or even a light dessert when you want something satisfying but not too heavy. I have served them at brunch alongside scrambled eggs and fruit, and people always ask for the recipe.

• Try swapping almond butter on top instead of yogurt sometimes
• A sprinkle of granola over the yogurt adds great crunch
• Drizzle extra maple syrup if you like things really sweet

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There is something deeply satisfying about having breakfast ready and waiting, especially on mornings when everything else feels rushed. These little oatmeal cups have saved more weekday mornings than I can count.

Recipe Q&A

→ How long do baked oatmeal cups stay fresh?

Store baked oatmeal cups in the refrigerator for up to 5 days without the yogurt topping. For longer storage, freeze individually wrapped cups for up to 2 months. Thaw overnight in the refrigerator before topping with yogurt and serving.

→ Can I make these oatmeal cups dairy-free?

Yes, substitute dairy milk with plant-based alternatives like almond, oat, or soy milk. Replace Greek yogurt with coconut yogurt or dairy-free options. Use flax eggs instead of regular eggs for a completely vegan version.

→ What mix-ins work well in these oatmeal cups?

Fold in fresh or frozen blueberries, diced apples, chopped walnuts or pecans, mini chocolate chips, dried cranberries, or raisins. Customize each batch with your favorite combinations for variety throughout the week.

→ Should I add the Greek yogurt before storing?

No, store oatmeal cups without the yogurt topping. Add sweetened Greek yogurt just before eating to maintain the best texture and prevent sogginess. The cups stay fresh longer when stored plain.

→ Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats provide the best texture and structure. Quick oats may result in a softer, denser cup that doesn't hold its shape as well. Steel-cut oats are not recommended as they require longer cooking times.