Baked Oatmeal Cups Greek Yogurt (Printable)

Portable oatmeal cups with creamy yogurt topping—ideal for busy mornings

# What You'll Need:

→ Oatmeal Base

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened applesauce
03 - 1/2 cup milk (dairy or plant-based)
04 - 2 large eggs
05 - 1/3 cup honey or maple syrup
06 - 2 tbsp melted coconut oil or unsalted butter
07 - 1 tsp vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/2 tsp baking powder
10 - 1/4 tsp salt

→ Optional Add-ins

11 - 1/2 cup blueberries, diced apples, or chopped nuts
12 - 1/4 cup mini chocolate chips or dried fruit

→ Topping

13 - 1 1/2 cups plain Greek yogurt
14 - 2 tbsp honey or maple syrup (for sweetening yogurt)
15 - Fresh berries or fruit, for garnish

# How To Make:

01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a large bowl, whisk together rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk applesauce, milk, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth and fully blended.
04 - Pour the wet mixture into the dry ingredients. Stir thoroughly until all oats are moistened and the batter is uniform.
05 - Gently fold in blueberries, diced apples, chopped nuts, chocolate chips, or dried fruit if desired, taking care not to overmix.
06 - Divide the oatmeal mixture evenly among the 12 prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 22-25 minutes, or until the cups are set and lightly golden on top. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - While oatmeal cups cool, stir plain Greek yogurt with 2 tablespoons honey or maple syrup until smooth and evenly sweetened.
09 - Once completely cooled, top each oatmeal cup with a spoonful of sweetened Greek yogurt. Garnish with fresh berries or sliced fruit before serving.

# Expert Tips:

01 -
  • They are like tiny breakfast cakes that somehow still count as responsible adulting
  • You can make a dozen on Sunday and actually have breakfast sorted for the whole week
  • The yogurt topping turns something simple into something that feels like a treat
02 -
  • Let these cool completely before topping with yogurt or it will melt into a sad puddle
  • Store without the yogurt topping and add it fresh when you are ready to eat
  • The freezer is your friend, these reheat beautifully in the microwave
03 -
  • Use certified gluten-free oats if that is a concern for you or your guests
  • The muffin cups should not be overfilled or they will bake onto your pan instead of staying neatly in their cups

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