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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.

Course Breakfast, Meal Prep
Cuisine Breakfast or Snack
Keyword Gluten Free, Vegetarian, Breakfast, Healthy
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 cups
Author With Two Spoons


  • 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


  1. Preheat the oven to 350 degrees and spray a standard size muffin tin with cooking spray.

  2. In a large bowl, combine the oats, baking powder, cardamom, cinnamon, salt, and hemp seeds. Mix well to combine.

  3. In a medium bowl, add the almond milk, eggs, vanilla, orange juice, and zest. Whisk until well mixed.

  4. 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.

  5. Stir in the dried cranberries.

  6. Divide the mixture into the muffin cups. Sprinkle with demerara sugar, if desired.

  7. Bake at 350 degrees for 22-25 minutes, until just set and slightly golden.

  8. 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.