Baked Oatmeal Cups Greek Yogurt

Last winter, my morning routine had completely fallen apart. I was grabbing whatever was quickest, usually nothing good, until my sister mentioned she prepped oatmeal cups every Sunday. That week, I made a batch, and suddenly Tuesday mornings felt just a little more civilized.

My roommate started stealing these from the fridge after the first time I made them. Now we double the recipe on Sundays because twelve cups simply is not enough for two people and five workdays. The kitchen always smells like warm cinnamon while they bake.

Ingredients

• Old-fashioned rolled oats: These hold their texture better than quick oats and create a satisfying chew
• Unsweetened applesauce: Keeps everything moist without needing extra fat and adds natural sweetness
• Milk: Any variety works here and affects the final texture subtly
• Large eggs: Bind everything together and help the cups rise nicely
• Honey or maple syrup: Sweetens just enough without making them overly sugary
• Melted coconut oil or butter: Adds richness and helps prevent sticking
• Vanilla extract: rounds out all the flavors and makes them taste bakery-worthy
• Ground cinnamon: Warm spice that pairs perfectly with oatmeal
• Baking powder: Gives them a slight lift so they are not dense
• Salt: Enhances all the other flavors
• Greek yogurt: Creates that creamy tangy topping that feels luxurious

Instructions

Prepare your pan:

Heat your oven to 350°F and line a muffin tin with liners or grease each cup thoroughly

Mix the dry ingredients:

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

Combine wet ingredients:

In another bowl, mix applesauce, milk, eggs, honey, melted coconut oil or butter, and vanilla until smooth

Bring it together:

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

Add your extras:

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

Fill the cups:

Divide the batter evenly among the muffin cups, filling each about three quarters full

Bake to golden:

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

Cool completely:

Let them rest in the pan for 10 minutes before moving to a wire rack

Make the topping:

Stir Greek yogurt with honey or maple syrup until sweetened to your liking

Finish and serve:

Top each cooled cup with sweetened yogurt and fresh berries just before eating

Pin It

Last month, I brought a batch to a brunch and everyone assumed they were from a bakery. Something about the combination of warm spiced oatmeal and cool creamy yogurt feels special. Now they are my go-to whenever I need to feed a crowd.

Make Ahead Magic

I bake these on Sunday afternoon while catching up on podcasts. Having breakfast ready for the week changes my whole morning energy. No decisions, just grab and go.

Flavor Variations

Sometimes I swap the cinnamon for pumpkin pie spice or add a tablespoon of cocoa powder. Mashed banana works beautifully in place of applesauce when I have overripe ones sitting on the counter.

Storage Solutions

The freezer is your friend here. I store them in a reusable bag and grab one the night before I want it. They thaw overnight and taste freshly baked.

• Keep the topping separate until ready to eat
• Label your freezer bags with the date
• These reheat beautifully at 350°F for 5 minutes if you prefer them warm

Pin It

There is something deeply satisfying about pulling these from the oven. Your kitchen will smell wonderful, and your future self will thank you.

Recipe FAQs

→ Can I make these oatmeal cups ahead of time?

Absolutely! Bake the oatmeal cups without the yogurt topping and store in the refrigerator for up to 5 days or freeze for 2 months. Thaw frozen cups overnight in the refrigerator, then add fresh Greek yogurt topping before serving.

→ What mix-ins work well in these cups?

Fresh or frozen blueberries, diced apples, chopped walnuts or pecans, and mini chocolate chips all complement the oatmeal base beautifully. Fold in your favorites during step 5 before baking.

→ How do I make these dairy-free?

Substitute plant-based milk like almond or oat milk for regular milk, use coconut oil instead of butter, and top with dairy-free yogurt alternative. The texture remains just as satisfying.

→ Can I use quick oats instead of old-fashioned rolled oats?

Stick with old-fashioned rolled oats for the best texture. Quick oats can make the cups too soft and mushy. The heartier rolled oats maintain their structure during baking while still becoming tender.

→ Should these be served warm or cold?

These oatmeal cups are delicious either way! Serve them warm from the oven with melty yogurt, or enjoy them chilled straight from the refrigerator. The cold version makes an especially refreshing summer breakfast.