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    Home » Recipes » Main Dish

    Make Ahead Cranberry Baked Oatmeal Cups

    Published: Aug 17, 2016 · Modified: Feb 24, 2020 by Chellie Schmitz

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    Need a quick and easy back to school breakfast on the go? Look no further! These Make Ahead Cranberry Baked Oatmeal Cups are just what you need! Easy to make, nutritious, and oh so tasty! You'll be satisfied til lunch!

    Individual Baked oatmeal cups with cranberries in cupcake liners.

    Make Ahead Cranberry Baked Oatmeal Cups

    The kids will be going back to school in the next few weeks. I know for many of you, you're already down with your new routines. But trust me when I tell ya, you are going to want to add this gem of a recipe to your morning routine. Or rather, your evening routine.

    Baked Cranberry Oatmeal cups on a board with a glass of milk.

    At our house we have some kids going to school, and some that are home schooled. Don't ask me why, that's probably another blog post! haha! But either way, whether you're kids need to catch the bus by a certain time, or you just want an easy breakfast, you'll love these. There's something about oatmeal, it just sticks with you. Then the kids aren't asking for a snack an hour after breakfast.

    Not sure about oatmeal? No worries. These baked oatmeal cups taste just like a delicious cookie! I think both you and your kids are going to love it!

    Close up image of make ahead Cranberry Oatmeal cups.

    Oh, and they freeze great too. So, you could bake several batches, and individually freeze them to last you awhile. When you're ready to serve, thaw and warm up in the microwave or oven.

    What you need~

    • rolled oats
    • brown sugar
    • cinnamon
    • baking powder
    • salt
    • dried cranberries
    • eggs
    • milk
    • butter
    • applesauce (unsweetened)
    • vanilla
    Ingredients for Baked Oatmeal: Oats, milk, butter, eggs, applesauce, brown sugar, cinnamon, and cranberries.

    What to do~

    1. Combine all the dry ingredients
    2. Combine all the wet ingredients
    3. Add the wet ingredients to the dry ingredients and mix well.
    4. Bake in a paper lined muffin tin for 30 minutes, until golden brown
    Ingredients for Baked Oatmeal being mixed in a bowl.

    Notes~

    • You can use fresh or frozen fruit in place of the dried cranberries (blueberries are another favorite of ours).
    • You can make this all in one 8x8 pan as well if you don't want to do individual servings.
    Oatmeal mixture in muffin pan wells prior to baking.

    I hope you enjoy these whether you're eating at the table or on the go!

    More Brilliant Breakfast Ideas

    • Strawberry Cheesecake Pancakes
    • Carrot Cake Overnight Oats
    • Mini Frittatas
    • Breakfast Banana Splits
    make ahead cranberry baked oatmeal cups

    Make Ahead Cranberry Baked Oatmeal Cups

    A delicious, stick to your gut, baked oatmeal on the go! Make ahead and freeze for an easy breakfast anytime.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 192kcal
    Author: Chellie Schmitz
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    Ingredients

    • 3 cups rolled oats
    • ½ cup brown sugar
    • 2 teaspoon cinnamon
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • ¾ cup Craisins or other dried fruit
    • 2 eggs
    • 1 cup milk
    • ¼ cup melted butter
    • ¼ cup unsweetened applesauce
    • 2 teaspoon vanilla

    Instructions

    • Preheat oven to 350.
    • Combine oats, brown sugar, cinnamon, baking powder and salt in a large bowl.
    • In a separate bowl, combine eggs, milk, butter, applesauce and vanilla.
    • Add wet ingredients to the dry ingredients and mix well.
    • Spoon into paper lined muffin tin, and Bake 30 minutes, or until golden brown on top.

    Nutrition

    Calories: 192kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 252mg | Potassium: 218mg | Fiber: 3g | Sugar: 16g | Vitamin A: 199IU | Calcium: 89mg | Iron: 1mg
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    about chellie

    ABOUT CHELLIE

    Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. Read more...

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    1. Ashley

      August 18, 2017 at 1:25 pm

      These are perfect for busy mornings!

    2. Lane & Holly @ With Two Spoons

      August 17, 2017 at 2:38 pm

      Sounds like the perfect portable breakfast!

    3. Hadia

      August 15, 2017 at 7:11 am

      These healthy muffins look so flavorful, would love to give them a try for breakfast, thank you for sharing!

    4. Megan @ Megunprocessed

      August 14, 2017 at 4:12 pm

      Love muffins in the morning!

    5. chellie

      August 26, 2016 at 10:52 am

      YAY!! Thank you so much!

    6. Amy

      August 25, 2016 at 11:09 pm

      Hi Chellie, these look great - a nice change of pace for breakfast! I'm featuring your recipe tomorrow night at Best of the Weekend! Hope to see you there!

    7. Theresa

      August 24, 2016 at 3:45 pm

      I can't wait until it cools down to try these! Thanks for sharing at the #InspirationSpotlight Pinned & sharing

    8. Valerie

      August 24, 2016 at 1:39 pm

      What a great breakfast or snack option for back to school. Thanks for sharing this delicious recipe.

    9. chellie

      August 18, 2016 at 8:42 am

      They are! I just love having ready made on the go breakfasts at hand!

    10. Laurie

      August 17, 2016 at 5:11 pm

      Chellie,
      These look perfect for back to school! Thanks for sharing.

    11. Becky

      August 17, 2016 at 8:50 am

      These look great for back to school time. I should make some for my husband who starts teaching again at the end of the month!

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