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12 Cups
Servings
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20 minutes
Cook Time
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Baked Oatmeal Cups makes for a fun fresh way to enjoy yogurt, fruit with honey, or other fun fillings. This 30-minute recipe creates cute little cups you can fill up however you like for a unique and customizable breakfast option or snack that the family will love.
Ingredients
A heart healthy diet should include whole grains, fresh fruits and vegetables, low fat dairy, lean protein and legumes, and should limit fat, saturated fat and cholesterol and sodium.
- 4 cups Quaker® Oats (quick or old fashioned, uncooked)
- 2 cups non-fat milk
- 1 tablespoon vanilla extract
- 1 tablespoon agave nectar or honey
- 2 teaspoons ground cinnamon (optional)
- 1 egg plus egg white, beaten
Cooking Instructions
- Heat oven to 350°F.
- Spray 12 medium muffin cups with cooking spray or line with nonstick paper baking cups, or baking cups sprayed with nonstick spray.
- Place oats in large bowl.
- In medium bowl, combine milk, vanilla, agave nectar, cinnamon, egg and egg white; blend well.
- Add to oats; stir to mix well.
- Let stand 5 minutes.
- Divide mixture evenly among muffin cups.
- Bake 15 to 20 minutes or just until set.
- Let stand 5 minutes on wire rack before removing from pan.
- Serve warm.
Cook Note:
To freeze leftover oatmeal cups, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave, place one oatmeal cup on microwave-safe plate. Microwave on high in 10 second intervals or until heated through.
Key Products
- Calories 130
- Fat 3g
- Saturated Fat 0g
- Cholesterol 15mg
- Sodium 30mg
- Total Carbohydrate 22g
- Fiber 2g
- Sugar 4g
- Protein 6g
- Calcium 6%
- Vitamin D 6%
- Vitamin C 0%
- Vitamin A 2%
- Potassium 5%
- Iron 8%
- Thiamin 8%
- Magnesium 20%
- Whole grain 27g
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
