As my kids get older and juggling four schedules gets a little crazier, I’ve really come to appreciate the beauty of a grab and go breakfast. Having a healthy, low sugar option that tastes great and keeps me full all morning? That’s a healthy kitchen win. Our new recipe for Cranberry Orange Baked Oatmeal Cups will have your whole family starting the day right.
These oatmeal cups take all the benefits of a bowl of oatmeal and pop them into a portable, baked muffin-like cup. They are gluten and dairy free. Since they are naturally sweetened with orange juice and zest, they are low on refined sugar – making them a healthier option than most of the commercially available packaged oatmeal options. We’ve also upped the nutritional ante by adding hemp seeds. Never tried them? These mighty little seeds add fiber, protein, potassium, vitamin A, and iron. Read more here.
The oats are flavored with bright citrus zest, vanilla, and spices and studded with tart cranberries. I love to top them with a sprinkle of demerara sugar both for crunch and a little extra sweetness but if you want to keep this fully refined sugar free, you can easily leave that out.
The best part of these Cranberry Orange Baked Oatmeal Cups is that they are easily made ahead of time and stored in an airtight container for 3-5 days or frozen for up to three months. I love to store them in these or these. If you choose to freeze them, either take them out the night before you want to eat and set them on the counter to thaw or pop them in the microwave briefly to heat through.
Need a few more recipes to make your mornings just a little easier? Check out these great options from our archives:
- Sun Dried Tomato and Feta Egg Bites
- Make Ahead Cinnamon French Toast Sticks
- Banana Oat Blender Muffins
- Pineapple Mango Chia Pudding
Cranberry Orange Baked Oatmeal Cups
Your new favorite breakfast meal prep recipe. These nutritious, low sugar, gluten and dairy free oatmeal cups are perfect for on the go breakfasts or snacks.
Ingredients
- 3 cups old fashioned rolled oats Do NOT use quick cooking oats here! And if you're celiac or GF, check your oats to be sure they are GF.
- 3 Tablespoons hemp seeds (These are optional, but add a great nutrition punch)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 1 cup vanilla almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- ¼ cup fresh squeezed orange juice (from approximately 1/2 large navel orange)
- ½ cup dried cranberries
- 1 Tablespoon demerara sugar
Instructions
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Preheat the oven to 350 degrees and spray a standard size muffin tin with cooking spray.
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In a large bowl, combine the oats, baking powder, cardamom, cinnamon, salt, and hemp seeds. Mix well to combine.
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In a medium bowl, add the almond milk, eggs, vanilla, orange juice, and zest. Whisk until well mixed.
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Add the wet ingredients into the bowl with the dry ingredients and stir until all the mixture is moistened thoroughly. Allow the mixture to sit for 5-10 minutes so the oats soak up some of the liquid.
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Stir in the dried cranberries.
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Divide the mixture into the muffin cups. Sprinkle with demerara sugar, if desired.
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Bake at 350 degrees for 22-25 minutes, until just set and slightly golden.
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Allow to cool and enjoy! These store well in an airtight container for 3-4 days or in the freezer for up to three months.
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