Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
Mix Dry Ingredients:
In a large bowl, combine the oats, baking powder, cinnamon, and salt.
Combine Wet Ingredients:
In a separate bowl, whisk together the milk, eggs, maple syrup or honey, vanilla extract, and applesauce or mashed banana until well combined.
Mix Together:
Pour the wet ingredients into the dry ingredients and stir until just combined. If using add-ins, fold them in gently.
Fill the Muffin Tin:
Divide the oat mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the oatmeal cups are set and lightly golden on top.
Cool and Serve:
Let the baked oatmeal cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
These baked oatmeal cups can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage. Enjoy them warm or at room temperature as a quick breakfast or snack. Let me know if you need any variations or tips!
