Baked Oatmeal Cups with Greek Yogurt (Printable)

Hearty oatmeal cups with creamy Greek yogurt topping for easy breakfast

# What You'll Need:

→ Oatmeal Base

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→ Optional Add-ins

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→ Topping

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# How-To Steps:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a large mixing bowl, whisk together rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, combine unsweetened applesauce, milk, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract. Whisk until fully blended and smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula or spoon until all ingredients are incorporated and the mixture is evenly moistened.
05 - Gently fold in your choice of blueberries, diced apples, chopped nuts, mini chocolate chips, or dried fruit until evenly distributed throughout the batter.
06 - Divide the oatmeal mixture evenly among the 12 prepared muffin cups, filling each cup approximately 3/4 full. Use a spoon or scoop for consistent portioning.
07 - Bake for 22 to 25 minutes, or until the cups are set and lightly golden on top. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.
08 - While cups cool, mix plain Greek yogurt with honey or maple syrup in a small bowl until smooth and evenly sweetened.
09 - Once oatmeal cups have cooled completely, top each with a spoonful of sweetened Greek yogurt and garnish with fresh berries or sliced fruit. Serve immediately or store for later.

# Expert Tips:

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  • Theyre basically breakfast you can eat with one hand while running out the door
  • The texture is somehow both chewy and cakey, like a cross between oatmeal and a muffin
  • Make a batch Sunday and youre set for breakfast all week long
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  • Dont overfill the muffin cups or they will overflow and make a mess
  • Let them cool completely before adding the yogurt topping or it will melt everywhere
  • The centers will look slightly underbaked when you take them out but they firm up as they cool
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  • Spray the muffin tin even if using liners for extra insurance against sticking
  • Set a timer for 20 minutes and check themlbs vary and you dont want to overbake
  • Double the batch and freeze half for extra busy weeks

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