(Image credit: Izy Hossack)

Grab-and-go breakfasts are pretty much essential if you’re the type of person who likes to spend a few more minutes in bed in the morning. I happen to be one of those people, so simple, filling things like these oatmeal cups are perfect to have around.

(Image credit: Izy Hossack)

I love being able to customize what’s in each cup. You can make a plain batter, divvy it up between the muffin cups and then sprinkle on different toppings. Frozen berries and nuts are obviously great, but things like mushrooms sautéed in miso, garlic and butter are delicious too. As a student on a budget, I find they're great for clearing out odds-and-ends in the fridge - leftover roasted veggies, for example, are perfect.

These cups are definitely backpack-friendly, and they're freezable, too! If you have the foresight to put one in the fridge to defrost overnight, you can just keep a batch in the freezer for rushed mornings.

Late to a lecture? No problem, just grab an oatmeal cup and maybe a small pot of yogurt (for dipping!) and you’re on your way. Have a bit of time to spare? Warm it up in the microwave and serve with a dollop of yogurt, fresh fruit and honey.

(Image credit: Izy Hossack)

Individual Baked Oatmeal Cups

Makes 6

1 1/2 cups old fashioned oats (gluten-free, if needed)
1/2 teaspoon cinnamon
Pinch of salt
1 teaspoon baking powder
2 tablespoons chia seeds (optional)
1/4 cup pumpkin seeds, sunflower seeds or chopped nuts
1/3 cup raisins or other dried fruit
1 large egg
2 tablespoons nut butter, or 1 tablespoon melted butter
3/4 cup milk (any kind)

Preheat the oven to 350°F. Grease six muffin cups very well with butter or coconut oil, or line with paper muffin liners.

Combine the oats, cinnamon, salt, baking powder, chia seeds, pumpkin seeds and raisins in a medium bowl. In a separate bowl, whisk together the egg and nut butter (or melted butter) until smooth, and then then slowly mix in the milk. Pour the liquids into the bowl of dry ingredients, and stir well.

Divide the oatmeal mixture among the muffin cups, filling each one up to the top. Bake for 25 to 30 minutes until slightly risen and dry on top. Run a knife around each muffin and turn out onto a cooling rack to cool completely.

Muffins can be kept an airtight container on the counter for up to 5 days. Individually wrap any muffins you won't eat within a few days in plastic wrap and freeze. To defrost: leave overnight at room temperature. Once defrosted they can also be reheated in the microwave for about 45 seconds if you prefer them warm.

Recipe Notes

  • For savory oatmeal ideas: omit the cinnamon and dried fruit. Stir in up to 1 cup total of ingredients like grated cheese, roasted vegetables, sautéed mushrooms. You can also add flavorings such as miso paste, dried herbs and spices.
  • For other sweet oatmeal ideas: push fresh or frozen fruit (berries or cubed larger fruits are best) or chocolate chips into each oatmeal cup before baking. Replace the liquid with brewed chai tea or add other sweet spices such as cardamom for a different flavor.
  • If you have a sweet tooth, stir 1 tablespoon of your desired sweetener into the batter.
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