On hectic weekday mornings, I can hardly remember to make a cup of coffee, let alone try to throw breakfast together. I usually make an egg bake or egg muffins to get us through the week. But lately I’ve been craving a little something different. Enter my latest savior…easy and healthy berry baked chia oatmeal cups.
These cups are filling and hearty and can be tweaked based on what’s in your fridge or what looks best at the market. I’ll discuss some suggested swaps at the end of this article, but feel free to play around with what you have on hand or based on your personal taste preferences.
This recipe makes 6 large baked oat “muffins” and can easily be doubled for larger families or when guests are in town. Additionally, it’s a great gift for new mamas, since oats are really good for lactation.
Berry Baked Chia Oatmeal Cups Recipe
Total recipe time is 30 minutes…10 for prep and 20 for baking.
You Will Need
- a muffin tin (for 6 muffins)
- large bowl for mixing
- wooden spoon
- nonstick cooking spray
- wire cooling rack
- measuring cups and spoons
- 2 cups old fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt (I like finely ground pink Himalayan sea salt)
- 1 tablespoon coconut sugar
- 3/4 cup fresh raspberries or your choice of berries
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup plain cashew milk
- 1/2 teaspoon baking powder
- 1 packet of Moon Juice Brain Dust (or your favorite mild adaptogens blend-OPTIONAL)
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 2 tablespoons plus 2 teaspoons maple syrup (I prefer the dark color syrup for a little bit smokier, richer taste)
- 1/4 cup chia seeds
Step 1: Prep Step
Begin by pre-heating your oven or toaster oven to 375 degrees Fahrenheit. Spray muffin tin with nonstick spray and set aside.
Step 2: Time to Combine
Add all ingredients to bowl and mix until evenly combined. Let sit for 5-10 minutes, so oats absorb the milk and the mixture isn’t runny. If you prefer whole raspberries, add them last after everything else has been mixed. When they are added with all ingredients, they end up breaking into smaller pieces.
Step 3: Scoop a Doop
Using a 1/3 or 1/4 measuring cup, scoop into a greased muffin tin. Be sure to distribute evenly, so the oatmeal cups end up roughly the same size and cook evenly.
Step 4: Bake, Bake Baby
Bake for 18-22 minutes or until cooked through. Let cool on wire rack before removing. Then, place in airtight storage container in fridge. Baked oats will stay fresh in the fridge if eaten within a week. They can be frozen for about two months. They’re versatile, too. My hubby likes to warm these up, while I enjoy them cold or at room temperature.
Feel free to use any nondairy or dairy milk rather than the almond milk and cashew milk I listed above. Or, you can use either the almond milk OR the cashew milk, it certainly doesn’t have to be both. Just be cognizant of the digestive and caloric effects of changing up the milk source.
You can use any berries you have on hand. I’ve tried both blackberries and blueberries in this recipe and like them both. Also, frozen berries can be subbed if you don’t have fresh available. A berry frozen option would be a great option. Ripe chopped bananas would be yummy, too.
If chia seeds aren’t your jam, the same amount of hemp hearts can be used. Or, you could add some finely sliced almonds instead. If you subbed bananas, peanuts would complement that choice nicely.
As mentioned above, the Moon Juice packet is entirely optional. I’ve also tried a packet or scoop of Vital Proteins Collagen Peptides in this recipe, and I love that choice, too. Or, leave these out if adaptogens and supplements aren’t in your pantry or your budget.
I hope you love these baked oatmeal cups as much as I do! Let me know what you think or if you use any cool ingredients I didn’t mention 🙂
A Minnesota native, Katy now calls Omaha her “homaha”. Her passions include philanthropy, travel, cooking, her two black labs Molly & Murph, her new hubby Skip, wine, volunteering, and spending time up north at her lake home.
Katy works for a local Omaha startup called TAGG (Together A Greater Good), that connects charities with companies and turns everyday purchases into funds raised for your favorite causes. She was also a popular bridal blogger for Wedding Essentials Omaha, an Omaha World Herald publication, as “Miss Rose Gold” and has been a featured guest blogger for the Junior League of Omaha blog, Connections.