Go Back
+ servings
Cranberry Baked Oatmeal Cups with White Chocolate Chips.
Print Recipe
5 from 1 vote

Cranberry Baked Oatmeal Cups with White Chocolate

Cranberry Baked Oatmeal Cups 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, snacks, or lunchbox treats!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 148kcal

Equipment

  • muffin tin

Ingredients

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 bananas mashed
  • 3 eggs
  • ¼ cup maple syrup
  • 2 Tablespoons butter melted
  • 1 teaspoon almond extract
  • 2 cups fresh cranberries rinsed
  • ¼ cup white chocolate chips

Instructions

  • Preheat the oven to 425°F.
  • Add all the dry ingredients to a bowl and whisk together. Add everything else and mix, folding in the cranberries and white chocolate chips last.
  • Distribute evenly in 12 sprayed or lined muffin cups.
  • Bake for 20-25 minutes.

Notes

  • 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.
  • Storage - Refrigerate for 4 days or freeze for 4 months.

Nutrition

Calories: 148kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 120mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg