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Easy Overnight Baked Oatmeal Cups: Best Make-Ahead Breakfast

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These easy overnight baked oatmeal cups are a make-ahead breakfast that saves school mornings. They’re portable, filling, and taste like a warm hug on a busy morning.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 1 large ripe banana, mashed
  • 1 cup milk (any kind)
  • 2 large eggs, room temperature
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips or fresh blueberries (optional mix-ins)

Instructions

  1. Mash the banana in a small bowl until smooth with a few small lumps.
  2. In a large mixing bowl, whisk together the mashed banana, milk, eggs, maple syrup, and vanilla extract until combined and slightly frothy.
  3. Add the rolled oats, cinnamon, baking powder, and salt to the bowl. Stir with a spatula until evenly mixed. The batter will be thick and slightly soupy.
  4. If using mix-ins, fold them in gently now.
  5. Line a 12-cup muffin tin with liners. Divide the batter evenly among the cups, filling each about three-quarters full.
  6. Cover the muffin tin with plastic wrap or a clean kitchen towel and refrigerate for at least 6 hours, or up to 24 hours.
  7. In the morning, preheat the oven to 375°F (190°C). Remove the muffin tin from the fridge and let it sit on the counter while the oven heats.
  8. Bake for 20-25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Let the cups cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For a dairy-free version, use unsweetened almond milk and a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg). For a vegan version, use a flax egg and unsweetened almond milk, and add an extra tablespoon of maple syrup. For gluten-free, use certified gluten-free rolled oats. The overnight soak is key for creamy texture; if in a rush, you can bake immediately but texture will be less creamy. Let cups cool before storing to avoid sogginess. Freeze for up to 3 months.

Nutrition

Keywords: overnight baked oatmeal cups, make-ahead breakfast, easy breakfast, healthy breakfast, portable breakfast, school morning breakfast

Find it online: https://junomeals.com/easy-overnight-baked-oatmeal-cups-best-make-ahead-breakfast/