Gluten Free Baked Oatmeal Cups recipe

Gluten Free Baked Oatmeal Cups Recipe

I received a letter from a reader of Gluten Free & More magazine recently asking for a recipe for baked oatmeal. I wasn’t really sure what she was looking for but I thought, how cool would it be to make gluten free baked oatmeal cups? The ultimate make-ahead, grab-and-go breakfast.

This recipe is so simple. And the really cool thing is you can customize the recipe to suit your tastes. Not a fan of blueberries? Add any berries you want instead. Prefer apples and cinnamon? Just swap out the blueberries for finely diced apples and add some cinnamon. Don’t like bananas? Use sweet potato puree instead. Allergic to eggs? Sub out for flax or chia gel.

Just be careful when selecting your oats – make sure they say “certified gluten free” right on the packaging. In this recipe, I used Hodgson Mill Quick Rolled Oats, they cook up perfectly and quickly.

You can whip these up in no time and have them all week for a quick and nutritious breakfast.

Gluten Free Baked Oatmeal Cups

5 from 2 votes
Gluten Free Baked Oatmeal Cups recipe
Print Recipe

Gluten Free Baked Oatmeal Cups Recipe

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffin cups
Calories: 114kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • 2 cups Hodgson Mill quick cook rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon kosher or fine sea salt
  • 1 banana
  • 1 large egg
  • 1 cup almond milk
  • 3-4 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • ½ cup sliced almonds


  • Preheat the oven to 350 degrees. Spray a standard muffin pan with cooking spray.
  • In a mixing bowl, whisk together the oats, baking powder, and salt.
  • In another mixing bowl, mash the banana well with a fork. Add the egg, almond milk, maple syrup, and vanilla. Add the wet ingredients to the dry. Fold in the blueberries. Divide the mixture evenly among the prepared muffin tins. Sprinkle the tops of each with almonds. Bake for 25 minutes. Let cool in the pan for 5 – 10 minutes before removing. Can be stored in the refrigerator in a food storage bag for several days.


Nutrition Facts
Gluten Free Baked Oatmeal Cups Recipe
Amount Per Serving
Calories 114 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 13mg4%
Sodium 130mg5%
Potassium 174mg5%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 35IU1%
Vitamin C 2.1mg3%
Calcium 65mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Almonds Baked Bananas Blueberries Easy Gluten-Free Gluten-Free Recipes Hodgson Mill Make Ahead Oats On-the-Go
  1. Pingback: Gluten Free Baked Oatmeal Cups Recipe | Healthy Foods

  2. JoAnn
    July 20, 2017

    this taste wonderful. I followed your recipe exactly. They turned out great

  3. March 10, 2019

    What do you have your muffins cooling on? I really need something like that.

    1. Gluten Free & More
      March 13, 2019

      Hi Tara,

      It’s a ceramic trivet that I got years ago. I believe it’s from Crate & Barrel, but that was a while ago so I’m not sure if they’d still have something like that.


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