Cranberry Baked Oatmeal Cups with White Chocolate are packed with fresh seasonal cranberries, for a healthy holiday breakfast to make ahead, or grab-and-go! These hand held cups are packed with nutrition but paired with white chocolate so they are the perfect not-too-sweet treat. Kid-approved for breakfast, snack time, or lunchbox treats!
What's to love about Baked Oatmeal Cups?
- They are perfect for the whole holiday season! - These Cranberry Baked Oatmeal Cups are the perfect breakfast to use up the cranberries from Thanksgiving, and the bright red color makes the perfect transition into Christmas!
- They are healthy with no white sugar or flour! - The best part! Read through the ingredient list! These are not sugar-packed muffins, they are healthy baked oatmeal cups! Loaded with oats, eggs, bananas, fresh cranberries, and zero flour or sugar. So yes kids, you can have another! They are the perfect nutrient-dense, grab-and-go breakfast for little hands!
- They freeze well so are the perfect single serving baked oatmeal! - Meal prep a batch and pop them in the freezer! This baked oatmeal for one is great to pull out individually for the kid's lunch box or snack time (they are nut-free if your school has an allergy rule!), and pair wonderfully with a Smoothie or Yogurt with Granola for a well-rounded breakfast!
- If you love this recipe, be sure to check out my Thanksgiving Cranberry Muffins and my Morning Glory Freezer Muffins!
Ingredients & Substitutions
- Rolled Oats - Rolled oats give you the baked oatmeal protein-rich base and eliminate the need for flour.
- Baking Powder - So they rise!
- Kosher Salt - A touch of salt enhances the flavors of all your ingredients.
- Bananas - Mashed bananas pack the nutrition and provide moisture!
- Eggs - A big boost of protein with 3 eggs, they also provide the wet ingredients for the muffin cups.
- Maple Syrup - Go for real maple syrup here if you can over pancake syrup, which is really just corn syrup. It gives just a touch of sweetness without any refined sugar.
- Butter - Coconut oil could be substituted.
- Almond Extract - Almond extract just feels like the holidays to me! While I love the taste of almond extract, you could substitute vanilla extract if you don't have it.
- Fresh Cranberries - Fresh cranberries are one of the few ingredients that are truly seasonal anymore. Like watermelon and corn on the cob, you just can't buy fresh cranberries year-round. When you see those bags of fresh cranberries hit the store, you know Thanksgiving is around the corner and the Christmas season is soon to follow. I always buy more than I need. Some for my Thanksgiving Cranberry Muffins, some for cranberry sauce if I'm in charge of it that year, and some extra bags for the freezer to make these baked oatmeal cups all winter!
- White Chocolate Chips - There aren't a lot of chocolate chips here, so these are still a relatively healthy oatmeal cup! But that small handful does make it extra special and delicious! You can omit the white chocolate chips if you'd like to keep it a healthier option, the maple syrup will provide enough sweetness.
Step 1 - Mix all ingredients in a large bowl. Start with the dry ingredients and give them a quick whisk, then add in everything else and mix to combine.
Step 2 - Distribute evenly into 12 muffin cups lined with silicone or paper liners or cooking spray.
Step 3 - Bake for 20 to 25 minutes!
- Kid's In the Kitchen! - These Cranberry White Chocolate Muffins are so quick and easy to throw together, they are a favorite recipe for kids to help with! They love to measure, stir, and sneak chocolate chips that spill on the counter. They are fast enough to throw together that I often make a batch in the morning, and they are hot and ready for breakfast. But, they are also a great make-ahead meal prep recipe, and a fun afternoon preschool activity.
- Storage and Freezer Instructions - This baked oatmeal for one will last in the fridge for 3 or 4 days and are perfect to freeze, make a double batch! I like to freeze them in little containers with 3 oatmeal cups each. That way, when I'm taking my 2 kids to the park or on a hike, I can grab one and go, they thaw enough on the way.
Frequently Asked Questions
No. I would NOT substitute dried cranberries for the fresh. Two cups of fresh cranberries in this recipe is a lot. It adds moisture and the baked juicy cranberries are the best part! Dried cranberries would give you dry oatmeal cups. A better substitute would be berries, like fresh or frozen blueberries or a combination of red berries like strawberry and raspberry.
Yes! These cranberry banana muffin cups are naturally gluten free! That's because rolled oats take the place of flour. A healthier and delicious alternative to regular muffins!
More Healthier Breakfast Recipes!
Did You Make This Recipe?
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Cranberry Baked Oatmeal Cups with White Chocolate
- 2 c rolled oats
- 1 t baking powder
- ¼ t kosher salt
- 2 bananas
- 3 eggs
- ¼ c maple syrup
- 2 T melted butter
- 1 t almond extract
- 2 c fresh cranberries rinsed
- ¼ c white chocolate chips
- Preheat oven to 425°.
- Mix all ingredients in a large bowl, start with dry ingredients and whisk together, fold in cranberries and chocolate chips last.
- Distribute evenly in 12 sprayed or lined muffin cups.
- Bake for 20-25 minutes
- You can use frozen cranberries for this recipe, no need to thaw, but give them a good rinse under cold water.
- Dried cranberries are NOT a good substitute for this recipe. Fresh juicy cranberries add moisture and dried cranberries will give you dry oatmeal cups. A better substitute would be berries, like fresh or frozen blueberries or a combination of red berries like strawberry and raspberry.
- Store oatmeal cups in the fridge for 3 or 4 days or freezer for up to 6 months.