Baked Oatmeal Cups with Greek Yogurt

My Sunday meal prep game changed forever when I discovered baked oatmeal cups during a particularly chaotic week. I was skeptical at first, but that first batch disappeared so fast from my kitchen counter that I knew this was going to be a permanent fixture in my breakfast rotation.

Last month I made a double batch for my sister who just started a new job. She texted me three days later saying she hadnt bought coffee shop breakfast once and actually looked forward to Monday mornings for the first time in years.

Ingredients

• 2 cups old-fashioned rolled oats: Steel-cut oats wont work here and instant oats turn to mush, so stick with the old-fashioned kind for that perfect chewy texture
• 1/2 cup unsweetened applesauce: This is the secret ingredient that keeps everything moist without needing excessive oil or butter
• 1/2 cup milk: Any milk works beautifully so use whatever you have in your fridge
• 2 large eggs: These bind everything together and give the cups their structure
• 1/3 cup honey or maple syrup: Maple syrup gives a deeper flavor but honey works just as well
• 2 tbsp melted coconut oil or unsalted butter: Coconut oil adds a subtle sweetness while butter gives a more traditional taste
• 1 tsp vanilla extract: Dont skip this, it makes the kitchen smell amazing while they bake
• 1 tsp ground cinnamon: Adjust up or down depending on how much you love cinnamon
• 1/2 tsp baking powder: This helps them puff up slightly instead of staying dense
• 1/4 tsp salt: Just enough to balance the sweetness and bring out all the flavors
• Optional add-ins: Blueberries, diced apples, chopped nuts, mini chocolate chips, or dried fruit
• 1 1/2 cups plain Greek yogurt: The protein-rich topping that makes these feel like a complete breakfast
• 2 tbsp honey or maple syrup: For sweetening the yogurt topping to your taste
• Fresh berries or fruit: For that finishing touch that makes them photo worthy

Instructions

Get your oven ready:

Preheat to 350°F and line a 12 cup muffin tin with paper liners or give it a thorough greasing

Mix the dry ingredients:

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

Combine the wet ingredients:

In a separate bowl, mix the applesauce, milk, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract until everything is smoothly incorporated

Bring it all together:

Pour the wet mixture into the dry ingredients and stir until fully incorporated

Add your extras:

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

Fill the cups:

Divide the oatmeal mixture evenly among the prepared muffin cups, filling each about 3/4 full

Bake to perfection:

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

Let them rest:

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely

Prepare the topping:

Mix the Greek yogurt with honey or maple syrup in a small bowl until sweetened to your liking

Finish and serve:

Top each cooled oatmeal cup with a spoonful of sweetened yogurt and garnish with fresh fruit

Pin it

My toddler started calling them breakfast cookies and now requests them by name every weekend. Watching her face light up when I pull them out of the oven has become one of my favorite little moments.

Storage Secrets

Store these in an airtight container in the refrigerator for up to five days, but add the yogurt topping right before serving. They freeze exceptionally well for up to two months, just thaw overnight in the fridge.

Flavor Variations

Swap the applesauce for mashed banana when you want a different fruit base. Try pumpkin puree and pumpkin pie spice in autumn, or add cocoa powder and extra chocolate chips for a chocolate version.

Make It Your Own

The beauty of this recipe is how adaptable it is to whatever you have on hand. Once you have made the base recipe a few times, start experimenting with your favorite combinations.

• Use peanut butter instead of coconut oil for a protein boost
• Add a tablespoon of chia seeds or ground flax for extra nutrition
• Top with almond butter instead of yogurt for a dairy free option

Pin it

These oatmeal cups have saved more hectic mornings than I can count, and I hope they become your go to breakfast solution too.

Common Recipe Questions

→ Can I make these oatmeal cups ahead of time?

Absolutely. Bake the oatmeal cups without the yogurt topping and store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for 2 months and thaw overnight in the refrigerator. Add the Greek yogurt topping just before serving.

→ What can I substitute for the applesauce?

Mashed banana works perfectly as a substitute and adds natural sweetness. Pumpkin puree or sweet potato puree also create a moist, flavorful base while maintaining the proper texture.

→ How do I make these oatmeal cups vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg), use plant-based milk, and swap the Greek yogurt for coconut yogurt or your favorite dairy-free alternative.

→ Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require longer cooking time and more liquid, so they don't work well in this application. Stick with old-fashioned rolled oats for the best texture and proper binding.

→ Why did my oatmeal cups turn out dry?

Overbaking is the most common culprit. Remove from the oven when set and lightly golden around the edges—they should still feel slightly soft in the center. The residual heat continues cooking them as they cool in the pan.

→ Should I add the yogurt topping before storing?

No, always store oatmeal cups without the yogurt topping. Moisture from the yogurt makes them soggy over time. Keep the topping separate and add it fresh when you're ready to eat.